Hearty Split Pea Soup with Ham

Follow our step-by-step guide on how to make Hearty Split Pea Soup with Ham.

1. Step 1

   Start by placing the green split peas in a large bowl and covering them with several inches of cool water. Let them soak for at least three hours, or even overnight if you have the time. This helps soften the peas and reduces cooking time. Once soaked, rinse the peas under cool water until the water runs clear, then drain them well.

2. Step 2

   In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onion, carrots, and celery, sautéing them until they become tender and fragrant, about 8 to 12 minutes. Stir in the minced garlic and cook for an additional minute until it’s aromatic.

3. Step 3

   In a large pot, combine the drained split peas, the sautéed vegetable mixture, 6 cups of chicken broth, the bay leaf, freshly ground black pepper, and thyme. Gently stir in the smoked pork neck bones, ensuring they are fully submerged in the broth. If needed, add more chicken broth to cover the bones completely. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 2 to 3 hours, or until the peas have dissolved and the meat is tender and falling off the bones.

4. Step 4

   Once the neck bones are cool enough to handle, transfer them to a plate. Stir the cubed smoked ham into the soup, allowing it to heat through. Carefully remove the meat from the neck bones, discarding the bones, and add the meat back into the soup. Let everything simmer together for about 5 more minutes, allowing the flavors to meld beautifully.