Hearty ham and split pea soup to warm up your winter

With winter showing its icy claws, what could be better than a heartwarming, comforting and budget-friendly soup perfect for chilly days? A real show-stopper is always a hearty ham and pea soup—the perfect remedy to ward off the cold.

This soul-warming split pea soup delivers maximum comfort at minimal cost. The combination of smoky ham, creamy split peas, and aromatic vegetables creates a satisfying meal that stretches your grocery budget without sacrificing flavour. Perfect for feeding a family or meal prepping for the week ahead.

The beauty of this recipe lies in its simplicity and affordability. Split peas are one of the most economical proteins available, and when combined with smoked meat, they create a complete, satisfying meal. The soup tastes even better the next day as the flavours continue to meld together.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 generous portions

Ingredients

• 2 tablespoons butter (or oil)
• 2 celery ribs, diced
• 1 medium onion, diced (about ½ cup)
• 2 large potatoes, diced
• 3 large carrots, diced
• 2 garlic cloves, minced or sliced thin
• 500g dried green split peas, rinsed and picked over
• 500g diced bacon, smoked kassler chops or pork rashers
• 4 cups chicken stock or broth
• 2½ cups water
• Salt and freshly ground black pepper to taste
• Worcestershire sauce

Instructions

1. In a large soup pot or Dutch oven, melt butter over medium-low heat. Add the diced celery, onion, carrots, potatoes and garlic. Cook gently, stirring occasionally, until the onions become translucent and fragrant, about 5-8 minutes. Be careful not to let them brown.
2. Stir in the rinsed split peas and diced smoked pork. Pour in the hot chicken stock and water, stirring well to combine all ingredients. Add salt and pepper to taste.
3. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Cook covered gently for about 1 hour and 30 minutes, stirring occasionally to prevent sticking. The soup is ready when the split peas have broken down and the soup has thickened to a creamy consistency. If the soup is too thick for your liking, add a bit more water.
4. Taste for seasoning. Add salt and black pepper as needed and about 2 tablespoons of Worcestershire sauce. Serve hot with your preference of fresh, buttered bread.

Storage & Leftovers:

• This soup keeps in the refrigerator for up to 4 days
• Freezes beautifully for up to 3 months
• The soup will thicken when refrigerated—simply add water or stock when reheating
• Makes excellent packed lunches in thermos containers