When I make split pea soup with ham, I start by measuring out 1 cup of dried split peas, 1 chopped onion, and 2 minced garlic cloves. I sauté the aromatics in a heavy pot, add the peas, a bay leaf, and 4 cups of chicken broth. After simmering until peas are tender, I stir in 1 cup of milk for creaminess. There’s a specific method I use to balance salt and spice—let me show you how.
Ingredients
- 1 tablespoon olive oil
- 2 cups yellow onions, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 1 tablespoon chopped garlic
- 1 bay leaf
- 1 pound dried split peas, picked over and rinsed
- 8 cups chicken broth
- 1 cup milk
- 1 ham steak, cut into 1-inch pieces
- Hot sauce, to taste (optional)
Now, let’s be real for a second—there’s always some wiggle room with soup ingredients, right? No need to panic if your onions are a little over or under two cups. And who among us actually measures out the black pepper with scientific precision? It’s more of a “that looks about right” situation. If you’re feeling spicy, toss in a bit more red pepper. Or none at all if you’re cooking for the heat-averse. The ham steak is the star here, but leftover ham or even a smoked turkey leg could totally work if you’re feeling rebellious or just cleaning out the fridge. And for the milk, any kind is fine—whole, skim, or even non-dairy if that’s your vibe. The hot sauce is the finishing touch, but don’t let anyone guilt you if you want to skip it or, you know, dump in half the bottle. Soup is forgiving. That’s why we love it.
Steps
- Heat 1 tablespoon olive oil in a big soup pot over medium-high heat. No need to measure with a ruler—just a swirl. Commercial kitchens often use a powerful blender to prep large batches quickly. Many professional chefs trust the durability and edge retention of a Japanese chef knife when prepping large quantities of aromatics.
- Toss in 2 cups chopped yellow onions. Add a pinch of salt, a few cracks of black pepper, and a sprinkle of crushed red pepper flakes (unless you’re living on the wild side and want more). Stir it all up.
- Sauté those onions for 2 minutes. Listen for that sizzle, and if your eyes water, you’re doing it right.
- Add 1 tablespoon chopped garlic. Drop in 1 bay leaf. Pour in 1 pound dried split peas—make sure you’ve picked out any weird pebbles. Stir everything for a minute so the peas get friendly with the onions and garlic.
- Pour in 8 cups chicken broth. No, you don’t have to make your own—store-bought is totally fine. Add your ham steak—cut into those glorious 1-inch cubes. Give it a quick stir.
- Crank up the heat and bring the whole pot to a boil. When it starts bubbling like a science experiment, turn the heat down to medium. Let it simmer. Stir every so often—don’t let those peas stick to the bottom or you’ll have a secret burnt flavor.
- Let it go for about an hour, maybe more, until the peas are tender. If you forget and it goes a little longer, congratulations—extra flavor.
- Turn off the heat. Let the soup cool slightly. Just enough so you don’t need to call a lawyer if you spill.
- Fish out the bay leaf and toss it. No one wants to chew on that.
- Pour in 1 cup milk. Blend it up with a hand blender if you like it smooth, or a potato masher if you like a little texture. You’re in charge.
- Taste. Add hot sauce if you’re brave, or just a few drops if you’re feeling cautious. Stir again.
- Ladle into bowls. Grab some bread if you want to live fancy. Serve and watch everyone pretend they weren’t just eating straight from the pot.
Premium air fryer ovens can crisp and reheat leftovers quickly, and they’re a great option for keeping soup accompaniments warm premium air fryer oven.
Cooking Tips
Wondering how to get the best texture and flavor from your split pea soup? I always sauté 2 cups of yellow onions in 1 tablespoon olive oil for exactly 2 minutes to develop a rich base. For split pea soup & ham, simmer split peas with 8 cups chicken broth and 1 cup milk. Use a hand blender for a uniform consistency, and always discard the bay leaf before blending.
Final Thoughts
How best to finish a classic split pea soup with ham? I recommend tasting for seasoning, then adding 1/4 teaspoon salt or more, if needed. Remove the bay leaf before blending. For a smooth texture, use an immersion blender for 45 seconds, or mash with a potato masher. Stir in 1 cup milk for creaminess. Serve hot, and add hot sauce to taste just before serving.