This thrifty old-fashioned supper is the kind of stovetop meal that fills the kitchen with a cozy, smoky smell and turns a few humble ingredients into something deeply comforting. Built from dried split peas, onion, and a meaty ham bone or diced ham, it slowly cooks down into a hearty, creamy pot that tastes like it has been tended all day, making it a wonderful choice for cold evenings, simple family dinners, or stretching leftover ham into another meal.
Serve it with warm buttered bread, cornbread, saltine crackers, or a simple grilled cheese sandwich for an easy meal. If you want to round things out, a crisp green salad or a plate of sliced carrots and celery adds a nice fresh contrast to the rich, smoky bowl.
3-Ingredient Split Pea Soup
Servings: 6 to 8
Ingredients
1 pound dried green split peas, rinsed
1 meaty ham bone or smoked ham hock, or 2 cups diced ham
1 yellow onion, diced
8 cups water
Directions
1. Rinse the split peas well under cool water and pick out any debris. Dice the onion.
2. In a large pot, combine the rinsed split peas, ham bone or ham hock, diced onion, and 8 cups of water. Set the pot over medium-high heat and bring it to a gentle boil.
3. Reduce the heat to low and let it simmer uncovered for about 90 minutes, stirring occasionally at first and more often near the end, until the peas have completely softened and collapsed into a thick purée.
4. If using a ham bone or hock, lift it out once the meat is tender enough to handle. Pull off the meat, discard the bone, skin, and any excess fat, then stir the shredded meat back into the pot.
5. Stir well and check the consistency. If it seems too thick, add a little more water until it is just how you like it. Taste before adding any salt, since the ham often provides plenty. Serve hot.
Variations & Tips
For a smoother texture: If your family likes a silkier bowl, mash the soup with a potato masher right in the pot or give it a few quick pulses with an immersion blender. Leave a little texture so it still feels hearty.
For using leftover holiday ham: Diced leftover ham works beautifully here when you do not have a bone or hock. Because diced ham can be less smoky, choose a well-seasoned ham and taste at the end before deciding whether it needs anything extra.
To prevent scorching: As the peas break down, the soup gets very thick and can catch on the bottom of the pot. Stir more frequently during the last 20 to 30 minutes, especially around the bottom and edges.
For storing leftovers: This will thicken a lot in the refrigerator and may seem almost solid by the next day. Just reheat it slowly with a splash or two of water, stirring until it loosens back into a smooth, spoonable soup.
For picky eaters: If someone at the table is unsure about visible ham pieces, chop or shred the meat very finely before stirring it back in. That way you still get the smoky flavor in every bite without larger chunks.