Consider using vegetable broth for a vegetarian version. For a smoother soup, use an immersion blender to partially blend the soup after the peas have cooked down. If you like a thicker soup, simmer uncovered for the last 30 minutes to allow some of the liquid to evaporate. Smoked turkey legs can be substituted for the pork neck bones if preferred.
Rick's Yummy Split Pea Soup with Ham
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PREP TIME30 mins
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COOK TIME2 hrs 15 mins
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TOTAL TIME5 hrs 45 mins
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SERVING8 People
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VIEWS36
A hearty and comforting split pea soup, reimagined for when you crave that classic flavor without a ham bone on hand. Smoky ham and tender neck bones infuse this soup with rich depth, creating a satisfying meal perfect for a chilly day. Serve with your favorite crusty bread for dipping.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol116 mg
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Fiber14 g
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Protein53 g
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Saturated Fat7 g
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Sodium2089 mg
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Sugar8 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 3 hrs Soak the Split Peas: Place the split peas in a large bowl and cover with several inches of cold water. Let them soak for at least 3 hours. After soaking, rinse the peas thoroughly until the water runs clear. Drain well. (3 hours +)
02 Step
Recipe View 9 mins Sauté the Aromatics: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion, carrots, and celery and sauté until softened and slightly translucent, about 8-12 minutes. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
03 Step
Recipe View 2 hrs 30 mins Simmer the Soup: Add the rinsed split peas, the sautéed vegetables, 6 cups of chicken broth, bay leaf, black pepper, and thyme to the pot. Nestle the smoked pork neck bones into the mixture, adding additional chicken broth as needed to ensure the bones are mostly submerged. Bring the soup to a boil, then reduce the heat to low, cover, and simmer gently for 2-3 hours, or until the split peas have completely broken down and the meat is falling off the neck bones.
04 Step
Recipe View 5 mins Incorporate the Ham: Stir in the cubed smoked ham. Once the neck bones are cool enough to handle, remove the meat from the bones and discard the bones. Shred the meat and return it to the soup. Simmer for an additional 5 minutes to heat the ham and shredded neck bone meat through. Taste and adjust seasonings as needed.
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Please Rate
Lonie Donnelly
Jun 10, 2025So easy to make and so delicious! I love that it doesn't require a ham bone.
Norwood Murazik
Mar 7, 2025I've made this recipe several times and it's always a hit. I sometimes add a splash of sherry vinegar at the end for a little tang.
Wiley Prohaska
Feb 7, 2025This soup is amazing! The depth of flavor from the neck bones is incredible.