Welcome to a recipe that will redefine your perception of comfort food: Split Pea Soup with a tantalizing twist! Forget the bland, uninspired versions you might recall. Our easy-to-follow recipe brings this classic dish to life, infusing it with a smoky depth from a hint of chipotle powder and delightful bites of Smoked Gouda cheese. Whether you prefer the steady simmer of a slow cooker or the classic stovetop method, this hearty soup promises a warming, satisfying meal for any day – lazy or bustling. Originally shared in April 2012, this timeless favorite has been perfected over the years, proving that some recipes are simply too good to be forgotten.
Table of Contents
- The Ultimate Comfort: Split Pea Soup with Ham
- Why This Split Pea and Ham Soup Recipe Will Become a Favorite
- Essential Ingredients for a Flavorful Split Pea Soup
- Step-by-Step: How to Make Split Pea Soup with Ham
- Perfect Pairings: What to Serve with Split Pea and Ham Soup
- Storage Tips for Split Pea and Ham Soup
- Frequently Asked Questions About Split Pea Soup with Ham
- More Cozy Soup Recipes You’ll Adore!
- Crock Pot Recipe for Split Pea Soup with Ham Recipe
When I first embarked on this blogging journey years ago, my immediate impulse was to share all the cherished recipes that had become staples in my family’s kitchen. Many of these “tried-and-trues” graced the early pages of this blog, often at a time when my readership consisted primarily of my wonderful mom. While some posts eventually got a fresh update, certain narratives felt too precious to alter. This recipe for Split Pea Soup is one of them. It’s a dish I continue to make regularly for my loved ones, a true testament to its enduring appeal. And honestly, just look at it! This soup deserves all the attention it can get.
For instance, my husband Eric’s fondness for movies once led to a memorable questionnaire at his workplace. When asked about his favorite movie, he couldn’t pick just one; he listed sixteen, meticulously categorized by genre. This dedication to quality and detail is something I resonate with when it comes to crafting recipes.
To give you a glimpse into Eric’s cinematic passions (and perhaps a connection to the depth of flavor we’re chasing in this soup), here’s a peek at his diverse list:
- Comedies: Groundhog Day, Hitchhiker’s Guide to the Galaxy
- Classics: Casablanca, It’s a Wonderful Life, The General
- Animated: Ratatouille, Wall-E, Spirited Away
- Epics: Star Wars, Lord of the Rings, Indiana Jones
- Action: Inception, The Matrix
- Others: Crouching Tiger, Hidden Dragon, Cast Away, The Truman Show
Reflecting on Eric’s list always makes me ponder my own cinematic highlights, particularly the unforgettable quotes that stick with you. Just as a dash of chipotle transforms a simple pea soup, a memorable line can elevate an entire film.
These snippets of dialogue, much like the unexpected flavor combinations in a dish, create lasting impressions:
- Han Solo’s iconic, “Keep your distance, Chewie, but don’t LOOK like you’re trying to keep your distance. I don’t know. Fly casual!” from Star Wars, a perfect blend of wisdom and nonchalance.
- Chunk’s terrified plea in Goonies, “Mikey, Mikey, this ain’t the kind of place you wanna go to the bathroom in. Because they might have daddy longlegs and um… dead things, Mikey, DEAD THINGS!”, capturing the adventurous spirit of youth.
- The legendary exchanges in The Princess Bride, like Miracle Max’s “Get back, witch.” met with Valerie’s indignant “I’m not a witch, I’m your wife!”, or Vizinni’s exasperated “No more rhymes now, I mean it.” followed by Fezzik’s innocent “Anybody want a peanut?” – truly the most quotable movie of all time.
- Harold Crick’s charming offering in Stranger Than Fiction, “I brought you flours.” to Ana Pascal, an unexpected gesture of gourmet flours that speaks to a truly thoughtful man.
- The timeless playground wisdom from The Sandlot, “The kid is a L7 weenie.” and the classic s’mores confusion, “Do you want a s’more? Some more of what?”.
- Kevin Mcallister’s unforgettable comeback, “Buzz! Your girlfriend! Woof!” from Home Alone, a film that still evokes laughter and shared memories. Just the other day, a friend and I found ourselves in a church kitchen, and upon picking up a spoon, I instinctively asked, “Is this real silver?” She immediately whispered, “Put it in your purse. Just put it in your purse!!” It was a moment of instant recognition, a true Home Alone kindred spirit.
- Dionne’s exasperated “Hello? There was a stop sign.” and Cher’s utterly confident “I totally paused.” from Clueless, a quote I often mentally rehearse as an excuse whenever I find myself rolling through a stop sign.
These moments of shared cinematic joy remind us that sometimes, the simplest things hold the most profound impact – much like a perfectly crafted bowl of soup on a chilly evening. Now, tell me, what are your favorite movie quotes? Everyone has one! Come on, spill them in the comments!
Alright, back to the main event: our incredible split pea soup. Traditionally, I make this soup around Easter, using the leftover ham bone for maximum flavor. However, a recent craving struck, and I found myself without a whole ham. A ham steak came to the rescue, proving to be a fantastic substitute! The key is to incorporate any ham bones you have into the soup; they are essential for developing that deep, savory base.
The inspiration for the unique flavor profile of this soup came from a Raspberry Chipotle Glazed Ham – hands down, my all-time favorite ham. The subtle heat and smoky notes from that ham inspired me to infuse this split pea soup with chipotle chili powder. This addition isn’t just for spice; it provides an incredible layer of smokiness that perfectly complements the smoked ham and, of course, the smoked Gouda. If you don’t have chipotle powder, regular chili powder can work, or you can omit it, but I highly recommend it for that extra depth. And speaking of Gouda… in my humble opinion, it’s absolutely non-negotiable. It transforms this soup from good to extraordinary. Smoked Gouda for president, indeed! It truly is a game-changer, friends.
The Ultimate Comfort: Split Pea Soup with Ham
If you didn’t grow up with split pea soup, the name might sound a little… perplexing. “Pea soup” doesn’t immediately evoke images of gourmet dining, and “split” peas? Are they broken? Well, yes, in the best possible way!
Split peas are simply dried, peeled, and split green peas. This processing allows them to cook much faster and break down easily, creating the wonderfully thick, creamy texture characteristic of classic split pea soup. Far from being a modern invention, pea soup has a rich history dating back to ancient civilizations like the Egyptians and Romans. It has been a staple for diverse groups throughout history, from European peasants and intrepid sailors to those enduring hardships like the Great Depression. Its enduring popularity stems from its nutritional value, affordability, and incredibly satisfying nature. And when you combine those wholesome peas with savory smoked ham and creamy smoked Gouda, you get a meal that is not only good for you but also bursting with irresistible flavor.
This recipe takes this humble, historic dish and elevates it with carefully chosen ingredients that enhance its natural goodness. We’re moving beyond basic to truly brilliant, making split pea soup an exciting culinary adventure rather than just a simple meal.
Why This Split Pea and Ham Soup Recipe Will Become a Favorite
There’s nothing quite like a steaming bowl of homemade soup to warm you from the inside out, especially on those freezing cold, rainy, or simply dreary days. This Split Pea and Ham Soup isn’t just warm; it’s a hug in a bowl, a truly homey and incredibly filling meal that satisfies on every level.
- Unmatched Flavor Profile: The combination of smoky ham, earthy split peas, and the unexpected richness of smoked Gouda creates a flavor symphony that’s both comforting and exciting. The hint of chipotle powder adds a subtle warmth and depth, preventing the soup from ever being bland.
- Hearty and Wholesome: Packed with vegetables like onions, carrots, and celery, along with the protein from ham and the fiber from split peas, this soup is a complete meal that will keep you satisfied for hours.
- Easy and Versatile: Whether you prefer the set-it-and-forget-it convenience of a slow cooker or the classic control of the stovetop, this recipe adapts effortlessly to your cooking style. It’s perfect for busy weeknights or relaxed weekend cooking.
- Cost-Effective Comfort: Split peas are an economical ingredient, and this recipe is a fantastic way to utilize leftover ham bones, transforming them into a deeply flavorful broth that adds incredible value to your meal.
- A Unique Twist on a Classic: If you’ve had less-than-stellar experiences with split pea soup in the past, this recipe is designed to change your mind. The smoked Gouda, in particular, elevates it to a gourmet level, making it far from your grandma’s plain pea soup (unless your grandma was a culinary genius, of course!).
This isn’t just another soup; it’s an experience, a delightful journey of flavors and textures that you’ll want to revisit again and again.
Essential Ingredients for a Flavorful Split Pea Soup
Crafting an exceptional Split Pea and Ham Soup begins with selecting quality ingredients. Here’s a detailed look at what you’ll need, along with tips for each. For the full recipe card with exact measurements and detailed instructions, simply scroll down to the end of this post.
- Dried Split Peas: The star of the show. Ensure they are fresh for best cooking results. Rinsing and sorting them before use is a crucial step to remove any debris.
- Chicken Bouillon: Provides a rich, savory base. I highly recommend a high-quality brand like Better Than Bouillon for superior flavor compared to standard cubes.
- Bay Leaves: These aromatic leaves infuse the soup with a subtle, herbaceous note, adding depth without overpowering other flavors.
- Onions: A fundamental aromatic, onions contribute a sweet and savory foundation to the soup. Chop them finely to meld seamlessly into the broth.
- Garlic: Essential for its pungent and warming qualities. Freshly minced garlic offers the best flavor.
- Celery: Part of the classic mirepoix, celery adds a fresh, slightly peppery flavor and texture.
- Carrots: Sweetness and vibrant color, carrots complete the mirepoix, balancing the savory elements of the soup.
- Smoked Ham (on the bone or ham steak): The smoky flavor of ham is paramount here. A ham bone adds incredible depth to the broth, so don’t discard it! If using a ham steak, chop it before adding but keep any fat for flavor.
- Chipotle Chile Powder: This is the secret ingredient that elevates the soup with a subtle smoky heat. Adjust to your preference. If unavailable, a touch of regular chili powder can be used, but chipotle offers a unique character.
- Dried Thyme: Earthy and aromatic, thyme is a classic pairing with peas and ham, enhancing the overall savory profile.
- Salt and Pepper: Season to taste, remembering that ham can be quite salty, so taste before adding much salt.
- Smoked Gouda: The game-changer! Chopped into cubes or shaved, this cheese melts into the hot soup, adding an unparalleled creamy, smoky, and slightly sweet richness that truly sets this recipe apart. Do not skip this!
Each ingredient plays a vital role in building the complex, comforting flavor of this outstanding split pea soup. Together, they create a dish that is far more than the sum of its parts.
Step-by-Step: How to Make Split Pea Soup with Ham
Creating this flavorful Split Pea and Ham Soup is straightforward, whether you’re using a stovetop or a slow cooker. Both methods yield a delicious, comforting result. Here’s a general overview; for precise measurements and full instructions, refer to the detailed recipe card at the bottom of this page.
Stovetop Instructions:
- Prepare the Base: Begin by thoroughly rinsing and sorting your dried split peas. Transfer them to a large stockpot along with the specified amount of water and chicken bouillon. Bring this mixture to a rolling boil for a couple of minutes to kickstart the cooking process.
- Add Aromatics and Ham: Reduce the heat to a low simmer. Add the bay leaves, chopped onions, minced garlic, diced celery, carrots, and the star ingredient – your smoked ham bone (or ham steak). Don’t forget the chipotle powder and dried thyme for that essential flavor boost. Bring the mixture back to a gentle boil, then immediately reduce to a low simmer.
- Simmer to Perfection: Allow the soup to simmer for at least 1.5 hours, or until the peas have broken down to your desired consistency and the vegetables are tender. Stir occasionally to prevent sticking.
- Finish and Season: If using a ham bone, carefully remove it from the pot. Shred or chop any remaining ham meat from the bone, discarding the bone itself, and return the ham to the soup. Taste and season with salt and pepper as needed, keeping in mind that ham can be quite salty.
- The Gouda Grand Finale: Remove the soup from the heat. Dice the smoked Gouda into small cubes or use a vegetable peeler to create delicate shavings. Stir the cheese directly into the hot soup until it begins to melt and become creamy. Alternatively, you can add a generous portion of Gouda to individual serving bowls for a fresh burst of flavor and texture.
Slow Cooker Instructions:
- Combine All Ingredients: In a very large slow cooker, combine the rinsed split peas, water, chicken bouillon, bay leaves, chopped onions, minced garlic, diced celery, carrots, smoked ham (including the bone if using), and chipotle powder.
- Slow Cook to Tenderness: Cover and cook on the low setting for a minimum of 4 hours, or up to 8 hours. The longer cook time on low allows the flavors to deepen and the peas to become incredibly tender, resulting in a wonderfully thick and cohesive soup.
- Prepare Ham and Serve: Once cooked, if your ham was on the bone, remove it, chop the meat, and return it to the pot. Season the soup to taste with salt and pepper. Serve hot, garnished generously with fresh smoked Gouda.
Both methods deliver a deeply satisfying and flavorful soup that’s perfect for any occasion.
Perfect Pairings: What to Serve with this Split Pea and Ham Soup Recipe
A hearty bowl of Split Pea and Ham Soup, especially one as rich and flavorful as this, deserves an equally satisfying accompaniment. My absolute favorite pairing is homemade bread, perfect for soaking up every last drop of the delicious broth. Here are some of my top recommendations for serving:
- Garlic Knots: These golden, garlicky, buttery beauties are practically impossible to resist. Their soft texture and savory flavor are a match made in heaven for this soup.
- Grandma Prudy’s Rye Bread: This isn’t your average dense rye bread. It’s wonderfully lighter and milder, making it exceptionally delicious when sliced and toasted with a smear of butter. It offers a subtle counterpoint to the soup’s richness.
- Aunt Shirley’s Famous Dinner Rolls: Unbelievably fluffy and tender, these rolls are made with shortening for an extra-high rise. They are the epitome of comfort and ideal for a cozy soup meal.
- Quick and Easy French Bread: Craving warm, crusty bread but short on time? This recipe delivers hot, fresh French bread to your table in just one hour – a true weeknight miracle!
- Garlic and Rosemary Skillet Bread: Baked in a cast iron skillet, this bread develops irresistible crispy edges and a fragrant aroma that complements the smoky notes of the soup beautifully.
- Simple Green Salad: For a lighter contrast, a crisp green salad with a bright vinaigrette can cut through the richness of the soup and add a refreshing element to your meal.
- Crispy Croutons: If you don’t have time for homemade bread, simply toast some bread cubes in butter or olive oil until golden and crunchy. They add a lovely texture to each spoonful.
No matter what you choose, pairing this delectable soup with a complementary side will elevate your dining experience to a truly memorable one.
How to Store Split Pea and Ham Soup
This Split Pea and Ham Soup is not only delicious freshly made but also stores beautifully, making it an excellent meal prep option.
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for 3-4 days. The flavors often meld and deepen overnight, making it even more delicious the next day.
- Freezing: For longer storage, this soup freezes exceptionally well. Portion cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for 2-3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. You may need to add a splash of water or broth if it has thickened too much.
Always ensure the soup is stored in an airtight container to maintain its freshness and prevent freezer burn.
Frequently Asked Questions About Split Pea Soup with Ham
Absolutely, it’s a good practice to rinse and sort split peas before cooking. They are harvested from fields and can sometimes contain small bits of debris, dust, or even tiny pebbles. A quick rinse under cold running water in a colander, followed by a visual check for any foreign particles, ensures a clean and pleasant eating experience. No soap is needed, just water!
No, unlike many other dried legumes, split peas do not require presoaking. Their “split” nature means they’ve already been processed, allowing them to cook much faster. You can certainly soak them if you wish, which might slightly reduce cooking time, but it’s completely unnecessary for this recipe and won’t significantly alter the final texture or flavor.
If your split peas aren’t breaking down into that wonderfully creamy, mushy texture, the most common culprit is old peas. Like all dried goods, split peas have a shelf life. If they’ve been sitting in your pantry for an extended period (say, a few years), they can become very hard and resistant to softening, even with prolonged cooking. For the best results, use fresh split peas, ideally purchased within the last year, and ensure adequate cooking time. If your peas are stubbornly firm, try adding a pinch of baking soda during cooking, which can help soften them, but the best solution is always fresh peas.
Bland split pea soup is a thing of the past with this recipe! The key to unlocking incredible flavor lies in a few star ingredients. First, smoked ham (especially with the bone) provides a rich, savory, and smoky foundation. Second, smoked Gouda cheese adds an unparalleled creamy, nutty, and subtly sweet smokiness that elevates the entire dish. Third, chipotle chili powder introduces a gentle warmth and a deeper smoky complexity. Don’t underestimate the power of the aromatic trifecta: sautéed onions, garlic, and celery, which build a crucial foundational flavor in nearly all great soups. These elements combined transform a potentially bland soup into a party for your taste buds!
Your split pea soup should absolutely never taste sour. This recipe contains no acidic ingredients like vinegar or tomatoes that would impart a sour flavor. If your soup tastes sour, it’s a strong indicator that it has likely gone bad. This can happen if it’s been stored in the refrigerator for too long or wasn’t properly cooled before storage. Discard any sour-tasting soup to be safe. Properly made split pea soup, especially this version, should taste earthy, savory, and smoky, with a subtle warming kick from the chili powder.
Unless you’ve intentionally added crunchy toppings like toasted croutons or tortilla chips, your split pea soup should definitely not be crunchy. A crunchy texture indicates that the peas were not cooked long enough to break down. As mentioned before, very old split peas can resist softening, leading to a crunchy result. If your soup is crunchy, it’s best to try again with a fresh bag of split peas and ensure you’re simmering for the recommended duration (or longer, if needed) until they are completely soft and creamy. Patience is key for that perfect, comforting texture!
While this specific recipe heavily relies on smoked ham for its signature flavor, you can adapt it to be vegetarian. Omit the ham and use vegetable broth instead of chicken bouillon. To replicate some of the smoky depth, consider adding a pinch of smoked paprika or a dash of liquid smoke. The smoked Gouda can be replaced with a vegetarian-friendly smoked cheese or omitted for a vegan version. Just be aware that the flavor profile will be significantly different without the ham.
^^Here’s my original photo, just for kicks! It’s fun to see how much food photography (and blog design!) has evolved over the years, isn’t it?
More Cozy Soup Recipes You Will Love!
If this Split Pea and Ham Soup has warmed your soul, you’re in for a treat! Here are more of my favorite comforting soup recipes that are perfect for chilly evenings or any time you need a delicious pick-me-up:
- Italian Wedding Soup: This isn’t just soup; it’s a celebration! Featuring tender homemade meatballs, hearty greens, an incredibly flavorful broth, and even adorable tiny pasta, this soup is a must-try for any Italian food lover.
- Cream Cheese Chicken Chili: A creamy, dreamy chili with a unique twist. It’s fantastic for game day gatherings and can even be served as a scrumptious dip with tortilla chips. Pure yumminess!
- Cheeseburger Soup: For those times when you crave a cheeseburger but in a comforting, spoonable form, this soup delivers! It’s rich, cheesy, and packed with all the flavors you love from your favorite burger.
And if you’re looking to explore other takes on split pea soup or similar hearty dishes, these fantastic recipes from fellow food bloggers are worth checking out:
- Pressure Cooker Split Pea Soup with Ham from SkinnyTaste: A great option for those who love the speed and efficiency of a pressure cooker.
- Cauliflower and Yellow Split Pea Soup with Turmeric from Bojon Gourmet: A vibrant and earthy vegetarian alternative with a lovely golden hue.
- Herbs de Split Pea Soup from Half-Baked Harvest: A sophisticated version infused with aromatic French herbs.
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Crock Pot Recipe for Split Pea Soup with Ham
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Ingredients
- 2 cups dried split peas, rinsed and drained
- 10 cups water
- 3 tablespoons chicken bouillon
- 2 bay leaves
- 2 onions, chopped (3-4 cups)
- 2-4 cloves garlic, minced
- 3 stalks celery, chopped (about 2 cups)
- 3-4 medium carrots, chopped (2 cups)
- 1.5 pounds smoked ham, still on the bone, or a 1.25 lb ham steak*
- 1/4 teaspoon chipotle chile powder, or to taste
- 1/4 teaspoon dried thyme, or to taste
- salt and pepper, to taste
- 6 ounces smoked Gouda, chopped into cubes or shaved
Instructions
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Rinse and sort the peas, then add to a large stock pot with 10 cups of water. Add 3 tablespoons chicken bouillon (I like the Better Than Bouillon brand). Turn the heat to high and boil for 2 minutes. Add the bay leaves, onions, garlic, celery, carrots, ham bone, and chipotle powder. Bring to a boil again, then reduce to a low simmer.
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Simmer for at least an hour and a half, or until the vegetables are soft and the soup is at a consistency you like. If the ham is still on the bone, remove from the soup and chop, discarding the bone. Return the meat to the pot.
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Salt and pepper to taste. Taste it first; remember, ham is very salty. You might not need any.
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Remove soup from heat. Dice the smoked Gouda into bite-size cubes, or use a vegetable peeler to shave it. Add the cheese to the hot soup and stir. Alternatively, you can add the cheese to each individual bowl.
Slow Cooker Instructions:
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Add the peas, water, chicken bouillon, bay leaves, onions, garlic, celery, carrots, ham, and chipotle powder to a very large crock pot. Turn it on to low and cook for at least 4 hours, or up to 8. Chop the ham and return, if necessary. Season to taste and garnish with smoked Gouda.
Notes
If you use a ham steak, chop before adding to the soup, but be sure to add all of it, including the bone. Don’t trim the fat. That’s where much of the flavor comes from.
^^UPDATE 2017^^ I made this again a few weeks ago and didn’t bother chopping my ham steak before throwing it in the crock pot. I just tossed it in, then removed it after slow cooking, shredded it with 2 forks, and put it back in. I like the texture of the meat better this way, but either way will work great!