If you crave a hearty, comforting bowl of homemade goodness that feels like a warm hug on a chilly day, then the Split Pea Soup with Ham and Crispy Garlic Croutons Recipe is about to become your new go-to. This classic soup combines creamy, tender split peas and rich, smoky ham with the perfect crunchy punch of garlicky croutons that elevate every spoonful. It’s a fantastic blend of simple ingredients coming together to create extraordinary depth of flavor and texture. Whether you’re cooking for your family or entertaining friends, this soup is an absolute crowd-pleaser that you will want to make again and again.
Ingredients You’ll Need
Don’t be fooled by how straightforward the ingredients list looks—each one plays a crucial role in building layers of taste and texture in this recipe. Fresh vegetables contribute natural sweetness and color, while the ham provides smoky richness that perfectly balances the hearty peas. The garlic croutons add a delightful crispy contrast that makes every bite exciting.
- Extra virgin olive oil: Acts as a flavor foundation for sautéing, adding a subtle fruitiness to the soup base.
- Carrots (5 medium, diced, divided): Offer natural sweetness and vibrant color; splitting the quantity keeps some fresh and some simmered for texture variety.
- Celery ribs (3, diced): Lend a faintly peppery and aromatic crunch when sautéed, boosting overall flavor complexity.
- Onion (1 medium, diced): Builds a savory, aromatic base that melts softly into the soup’s richness.
- Garlic cloves (3, minced): Infuse pungent, savory notes essential for that deep, comforting warmth in every spoonful.
- Bay leaf (1 large): Adds an earthy, herbal undertone to elevate and round out the broth.
- Smoked ham hock (1): The star of smoky, meaty flavor that seeps into the soup as it simmers gently.
- Split peas (1 16-ounce bag): The creamy, protein-packed base that thickens the soup beautifully while delivering hearty satisfaction.
- Low sodium chicken stock (4 cups): Provides a rich, savory liquid base without overpowering the soup’s flavors.
- Water (4 cups): Balances the liquid, allowing the peas and ham to fully develop their textures and tastes.
- Ham (8 ounces, diced): Adds tender, smoky chunks dispersed throughout the soup for bursts of meaty goodness.
- Salt and pepper: Essential seasoning to enhance and balance all the ingredients’ natural flavors.
- Bread (3 cups, cut into 1-inch cubes): The canvas for those irresistible crispy garlic croutons that crown the soup.
- Olive oil (3 tablespoons): Coats the bread cubes lightly to help them become golden and crunchy in the oven.
- Garlic powder (1/2 teaspoon): Deepens the garlic flavor on the croutons with a subtle punch.
- Kosher salt (1/4 teaspoon): Enhances the croutons’ flavor just enough without overpowering.
- Black pepper (1/4 teaspoon): Adds a gentle heat and complexity to the croutons, tying them perfectly to the soup.
How to Make Split Pea Soup with Ham and Crispy Garlic Croutons Recipe
Step 1: Prepare the Crispy Garlic Croutons
Let’s start by making those irresistible garlic croutons that will give your soup a crunchy, flavorful finish. Toss your bread cubes with olive oil, garlic powder, kosher salt, and black pepper until all pieces are nicely coated. Spread them evenly on a parchment-lined baking sheet and bake at 350°F for about 10 minutes. Keep an eye on them—they should turn lightly toasted while remaining chewy on the inside for that perfect contrast.
Step 2: Sauté the Vegetables
Heat your Dutch oven over medium-low heat, then add extra virgin olive oil along with half of the diced carrots, all celery, and onions. Sauté gently for 12 to 15 minutes until they are super soft but not browned. This slow cooking releases sweetness and builds a beautifully rich base for the soup. Add the minced garlic last and cook for another 1 to 2 minutes to bring out its fragrant aroma without burning it.
Step 3: Combine Main Ingredients and Simmer
Add the smoked ham hock, split peas, bay leaf, chicken stock, and water to the pot. Bring everything to a boil, then reduce the heat to a gentle simmer. Leave the pot partially covered, with about an inch gap for steam to escape. Stir occasionally, making sure the peas don’t stick to the bottom. After 20 minutes, stir in the remaining diced carrots so they keep some of their texture.
Step 4: Continue Cooking and Add Diced Ham
Let your soup simmer for another 60 to 75 minutes until the split peas are tender and the broth thickens to a creamy consistency. During the last 15 minutes, stir in the diced ham for extra savory chunks throughout. If the soup feels too thick, add a bit more water, or if it’s too thin, increase heat and stir frequently to reduce it to your desired texture.
Step 5: Season and Finish
Give your soup a taste test and check for any tough peas still lingering; simmer longer if needed. Once perfectly tender, season with salt and freshly cracked pepper. Remove and discard the ham hock and bay leaf, as they’ve worked their magic. Serve the soup piping hot in bowls and generously top each serving with the crispy garlic croutons. Dive in and enjoy each comforting spoonful!
How to Serve Split Pea Soup with Ham and Crispy Garlic Croutons Recipe
Garnishes
While the crispy garlic croutons are the star garnish for this soup, you can elevate presentation by adding a sprinkle of freshly chopped parsley or chives for a pop of color and fresh flavor. A drizzle of good quality olive oil or a dollop of sour cream can introduce richness and creaminess to each bowl, making it even more inviting.
Side Dishes
Serve your Split Pea Soup with Ham and Crispy Garlic Croutons Recipe alongside a crusty artisan bread or warm dinner rolls for sopping up every last bit of soup. A simple mixed green salad with a tangy vinaigrette helps balance the richness of the soup, creating a well-rounded and satisfying meal.
Creative Ways to Present
For a charming touch, serve the soup in rustic bowls with a few croutons placed artfully on top. You can also toast extra garlic croutons in a tiny ramekin on the side so diners can add more if they want. Layering with a swirl of cream or pesto creates a beautiful contrast against the hearty split pea base, turning your soup into a feast for both eyes and palate.
Make Ahead and Storage
Storing Leftovers
Leftover split pea soup keeps beautifully in the fridge for 3 to 4 days when stored in an airtight container. Just be sure to cool the soup completely before refrigerating to preserve the flavors and freshness.
Freezing
This soup freezes wonderfully, making it perfect for batch cooking. Place cooled soup in freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It will keep its delicious taste and texture for up to 3 months.
Reheating
For best results, thaw frozen soup in the refrigerator overnight. Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of water or broth to loosen it up. Top with freshly made garlic croutons to retain that irresistible crunch.
FAQs
Can I use a different type of ham for this recipe?
Absolutely! While a smoked ham hock gives the deepest flavor, you can use any cooked ham, deli ham, or even leftover ham chunks. Just keep in mind that the smoky intensity might vary slightly, but the soup will still be delicious.
Do I need to soak the split peas before cooking?
No soaking is necessary for split peas. They cook fairly quickly compared to other dried legumes and soften nicely during the simmering process described in the recipe.
How can I make the soup vegetarian?
To keep it vegetarian, simply omit the ham hock and diced ham, then swap chicken stock with vegetable broth. Add a touch of smoked paprika or liquid smoke to mimic the smoky flavor for extra depth.
What if I don’t have a Dutch oven? Can I use another pot?
Yes, any large, heavy-bottomed pot or soup pot will work well. The key is even heat distribution and enough room to let the soup simmer gently without boiling over.
Can I prepare the garlic croutons ahead of time?
Definitely! You can bake the croutons a day in advance and store them in an airtight container at room temperature. Just sprinkle a little extra garlic powder on fresh before serving if you want to boost the flavor.
Final Thoughts
This Split Pea Soup with Ham and Crispy Garlic Croutons Recipe has been such a comforting, satisfying discovery for me, and I’m thrilled to share it with you. It’s the kind of soup that fills your kitchen with inviting aromas and fills your belly with warmth and happiness. I promise, once you try it, it will become one of your cherished weeknight staples or special weekend treats. So, grab your ingredients, and get ready to enjoy a bowl of pure cozy delight!
Split Pea Soup with Ham and Crispy Garlic Croutons Recipe
Hearty and comforting Split Pea Soup with Ham, simmered to perfection with tender carrots, celery, onions, and smoky ham for rich flavor. Finished with homemade garlic croutons for a delightful texture contrast, this classic soup is perfect for cozy meals and serves six people.
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
Ingredients
For the Soup
- 1/4 cup extra virgin olive oil
- 5 medium carrots (diced, divided)
- 3 celery ribs (diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 large bay leaf
- 1 smoked ham hock (or ham bone)
- 1 16-ounce bag split peas
- 4 cups low sodium chicken stock
- 4 cups water
- 8 ounces ham (diced – deli or cooked ham works)
- salt and pepper (to taste)
For the Croutons
- 3 cups bread (cut into 1-inch cubes)
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Croutons: Toss bread cubes with olive oil, garlic powder, kosher salt, and black pepper until evenly coated. Spread on a parchment-lined baking sheet and bake at 350°F (175°C) for about 10 minutes, or until the croutons are lightly toasted but still chewy inside.
- Sauté Vegetables: Heat a large Dutch oven over medium-low heat and add olive oil. Add half of the diced carrots, all diced celery, and onions. Cook until very soft and translucent without browning, approximately 12-15 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add Ham and Liquids: Add the smoked ham hock, split peas, bay leaf, low-sodium chicken stock, and water to the pot. Bring the mixture to a boil, then lower the heat to a simmer. Partially cover the pot, leaving about a 1-inch opening, and stir occasionally to prevent sticking.
- Add Remaining Carrots: After 20 minutes of simmering, stir in the remaining diced carrots. Continue to simmer the soup for another 60 to 75 minutes, stirring occasionally, until the peas are fully broken down and the soup has thickened.
- Add Diced Ham: About 15 minutes before the soup is done, add the diced ham. Adjust the soup’s consistency as needed by adding water if too thick, or increasing heat and stirring frequently to reduce if too thin.
- Final Seasoning and Serve: Taste the soup to ensure peas are tender and season with salt and pepper as desired. Remove and discard the ham hock and bay leaf. Ladle soup into bowls, top with garlic croutons, and serve warm for a satisfying meal.
Notes
- Using a smoked ham hock imparts a rich, smoky flavor to the soup; you can substitute with a ham bone if needed.
- If you prefer a vegetarian version, omit ham and use vegetable broth instead, but the flavor will be different.
- Stir frequently toward the end to prevent burning as the soup thickens.
- Soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- For creamier soup, use an immersion blender to puree a portion of the soup before adding diced ham.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
