Soups & Stews
This Campbell's-style split pea and ham soup brings back the comforting flavors of childhood dinners in a single, hearty pot. The secret to recreating that classic pantry taste lies in slow simmering—where smoky ham and tender peas meld into a rich, velvety broth.
I developed this recipe after years of perfecting the balance between sweet peas and savory ham, ensuring every spoonful delivers that nostalgic warmth.
The beauty of this soup is its simplicity: just a handful of ingredients—split peas, ham, broth, and a few pantry staples—simmered together until the flavors deepen and the peas become perfectly tender.
Unlike canned versions, this homemade approach lets you control the seasoning, creating a soup that's richer and more satisfying. The key technique? A long, gentle simmer that transforms tough peas into melt-in-your-mouth perfection while infusing the broth with layers of flavor.
By the time you're done, you'll have a steaming bowl of soup with a thick, creamy texture and a perfect balance of sweet peas and savory ham. The aroma alone will fill your kitchen with nostalgia, while the taste delivers that classic Campbell's comfort in every bite.
This is the kind of soup that warms the soul and fuels the body—ideal for chilly days or family gatherings.
Serve it with crusty bread to soak up every last drop of that flavorful broth, or pair it with a simple green salad for a complete meal. The best part? Leftovers taste even better the next day as the flavors continue to meld. Let's get cooking!
Ingredients for campbell's split pea and ham soup
Pantry staples plus a few fresh touches—this is the real deal Campbell's-style soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Dry Yellow Split Peas 🌾 | 1 ½ cups | Uncooked, rinsed well |
| Diced Smoked Ham 🥓 | 1 lb | Bone-in preferred for flavor |
| Onion 🧅 | 1 whole | Yellow or white, chopped |
| Carrot 🥕 | 2 whole | Medium, peeled and chopped |
| Celery Stalks 🌿 | 2 whole | Fresh, chopped (sofrito) |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Water 💧 | 2 cups | For liquid balance |
| Bay Leaves 🌿 | 2 whole | Dried, standard size |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Worcestershire Sauce 🍯 | 1 tbsp | For umami depth |
| Bacon Grease 🥓 | 2 tbsp | Optional, for extra smokiness |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The split peas are the star, so don't skimp on quality. Bob's Red Mill or store-brand dried peas work fine—they're just dried peas, after all. The ham makes all the difference though. Bone-in, smoked ham gives that classic Campbell's smokiness, but bone-in ham hocks from Costco or Trader Joe's are perfect if you want to go all-out. If you're using regular ham, look for the smokiest cut you can find. The bacon grease is optional but worth it—it adds that deep, smoky flavor that takes this soup from good to nostalgic. If you don't have it, a splash of liquid smoke works in a pinch (about 1/2 teaspoon).
No smoked ham? Regular ham plus a smoked paprika pinch gets you close. Short on broth? Water plus an extra bouillon cube works, but the flavor won't be as rich. The Worcestershire sauce is non-negotiable for that classic Campbell's tang—don't skip it. Fresh parsley is ideal for garnish, but dried parsley at one-third the amount will do if you're in a hurry. The carrots and celery can be swapped for frozen if needed, but fresh gives the best texture. And if you're worried about the peas getting mushy, soak them overnight to cut down on cooking time.
This soup tastes even better the next day, so make extra. It keeps for 5 days in the fridge and freezes beautifully for up to 6 months. I like to portion it into containers with a dollop of sour cream or a sprinkle of fresh parsley on top. For serving, crusty bread is a must—it soaks up all that creamy broth. The longer it sits, the richer the flavor gets, so don't rush it.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe for lazy Sundays—just toss the split peas, ham, and veggies into a pot with broth, walk away, and let the simmer work its magic. No chopping like a fine-dining chef, just rough dice and let the flavors meld.
- Smoky-Sweet Symphony: That diced smoked ham? It’s the star—salty, smoky, and just sweet enough to make your taste buds dance. The split peas soak up all that flavor, turning into a creamy, hearty hug in a bowl.
- Meal Prep MVP: Make a double batch on Sunday, and you’ve got lunch covered for the week. Freezes like a dream too—just reheat and serve, no fuss. My kids beg for leftovers, and honestly? So do I.
- Budget-Buster Combo: Split peas and ham are the ultimate wallet-friendly powerhouse. A can of peas, a small pack of diced ham, and a few veggies stretch into four servings without breaking the bank. Comfort food that doesn’t cost a fortune.
Step-by-step instructions for Campbell's split pea and ham soup
This classic soup comes together effortlessly in one pot—rich, smoky, and full of hearty flavor.
Sauté the Sofrito for Flavor Foundation
In a large Dutch oven or heavy pot, heat the 2 tablespoons bacon grease over medium heat. Add the 1 whole onion, 2 whole carrots, and 2 whole celery stalks, all chopped into small pieces. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
This is where the magic starts—those caramelized veggies form the soul of the soup. If the bacon grease starts to smoke, reduce the heat slightly. Once the vegetables are tender, add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. You'll smell that sweet, savory aroma filling your kitchen—that's your cue the base is ready.
Brown the Ham and Add the Peas
Push the vegetables to one side of the pot and add the 1 pound diced smoked ham in a single layer. Let it brown for 3-4 minutes, stirring occasionally, until it develops a rich color. This step deepens the ham's flavor and prevents it from turning mushy during cooking.
Once the ham is nicely browned, stir it back into the vegetables. Add the 1.5 cups dry yellow split peas, giving everything a good stir to coat the peas in the flavorful mixture. The peas will absorb all those wonderful aromatics as they cook. This is the moment where all the layers of flavor begin to meld together—don't rush it.
Simmer with Broth and Seasonings
Pour in the 6 cups chicken broth and 2 cups water, then add the 2 whole bay leaves, 1.5 teaspoons salt, and 0.5 teaspoon freshly cracked black peppercorns. Stir well to combine, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 45-50 minutes.
This is where patience pays off. The soup should gently bubble as it cooks, allowing the peas to soften and the flavors to develop. Stir occasionally to prevent sticking at the bottom. You'll know it's ready when the peas are tender but still hold their shape—like tiny, flavorful marbles. If the soup gets too thick, add a little more water or broth to reach your desired consistency.
Finish with Worcestershire and Rest
After the peas are tender, stir in the 1 tablespoon Worcestershire sauce. This adds that classic umami depth that makes this soup taste like a comforting hug. Let the soup simmer for another 5 minutes to allow the sauce to meld completely with the other flavors.
Remove the 2 whole bay leaves and let the soup rest for 10 minutes off the heat. This resting period allows all the flavors to settle and the soup to thicken slightly. The result should be a rich, hearty soup with perfectly tender peas and a deep, smoky-sweet flavor that's impossible to resist.
Serve with Fresh Parsley
Ladle the soup into bowls and garnish each serving with 0.25 cup chopped fresh parsley. The bright green color contrasts beautifully with the deep, smoky tones of the soup, and it adds a fresh finish that brightens every spoonful.
Serve immediately with crusty bread to soak up every last drop of that delicious broth. The soup will taste even better the next day as the flavors continue to develop, but it's hard to wait that long when it's this good fresh out of the pot!
Pro Tips For Making Campbell'S Split Pea And Ham Soup
- SOAK THE PEAS: The Campbell’s recipe skips this, but I learned the hard way—dry split peas take forever to soften. Toss them in a bowl with cold water for 1–2 hours before cooking. They’ll break down faster and won’t cling to the pot like glue. (Yes, even if you’re impatient like me.)
- SWEAT THE VEGETABLES: Don’t just chop and dump. Cook the onion, carrot, and celery in a dry pot for 3–4 minutes until the onion turns translucent and the veggies release their juices. This builds flavor before the broth even hits—no mushy, waterlogged veggies here.
- SIMMER, DON’T BOIL: Once the soup’s going, keep the heat low enough that bubbles gently break the surface, not explode. Boiling splits the peas and turns the soup into mush. I used to rush it, but now I watch for that lazy simmer—it’s the difference between creamy and gluey.
- USE HAM JUICES: The diced ham is salty, but the broth hides a secret: those pink juices are flavor gold. After adding the ham, let the pot sit off heat for 5 minutes so the juices seep in. Skimping here means a bland, one-note soup. (Your future self will notice.)
Perfect pairings for this recipe
Crusty Bread Essentials
This soup is made for crusty bread—think a baguette or sourdough loaf from your local bakery. The thick, creamy texture soaks up perfectly, turning every bite into a flavor bomb. I love Boudin Bakery's sourdough from the grocery store—it’s sturdy enough to handle the soup without falling apart.
For extra indulgence, toast slices and rub with a garlic clove before serving. 🥖
Green Salad Contrast
A simple arugula salad with a lemon vinaigrette cuts through the soup’s richness beautifully. Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, and a pinch of flaky sea salt.
Add ½ cup shaved Parmesan cheese for a salty crunch that balances the soup’s sweetness. The peppery bite refreshes your palate between spoonfuls.
Sharp Cheddar Slices
For a cheesy upgrade, serve this soup with sharp cheddar slices on the side. The tangy, salty cheese melts into the warm broth, adding another layer of depth. I recommend Cabot Clothbound Cheddar—its crumbly texture and bold flavor pair perfectly.
Cut into ¼-inch thick slices and arrange on the table for guests to add to their bowls as desired. 🧀
Smoky Beer Pairing
A smoky stout or amber ale complements the soup’s deep, savory notes. I love Guinness for its creamy texture and subtle roastiness, or a Belgian-style dubbel like Westmalle Tripel for a crisp, slightly spiced contrast.
Avoid light lagers—they’ll make the soup taste even heavier. For non-alcoholic options, try sparkling apple cider with a splash of ginger ale. 🍺
Pickled Vegetable Garnish
Brighten the bowl with pickled vegetables—think pickled red onions or dill chips. The tangy acidity cuts through the soup’s richness and adds a pop of color.
I make quick pickles by simmering 1 red onion sliced thin in ½ cup vinegar, 1 tbsp sugar, and 1 tsp salt for 10 minutes. Drain and serve alongside the soup for a crunchy, zesty bite. 🥒
Buttery Cornbread Morsels
For a Southern twist, serve mini cornbread muffins on the side. These bite-sized treats soak up the broth without overwhelming the bowl.
Mix 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, ½ tsp salt, 1 cup buttermilk, and 2 tbsp melted butter. Bake at 375°F for 12-15 minutes in a muffin tin.
The slight sweetness and crumbly texture make them irresistible. 🍞
Nutrition facts
Frequently asked questions
Why do I need to brown the ham before adding it to the soup?
Browning the ham creates a deeper, more complex flavor through the Maillard reaction—those beautiful browned bits add richness and prevent the ham from turning mushy during the long simmer. This step is what gives the soup that classic, restaurant-quality depth you'd expect from a Campbell's-style recipe.
Can I substitute canned split peas for dried in this recipe?
Yes, but the texture will differ slightly. Canned peas will make the soup thicker and creamier right away, while dried peas develop a more rustic, hearty texture as they cook. If using canned, reduce the cooking time by 15-20 minutes and omit the Worcestershire sauce—it's already included in most canned varieties.
How do I fix soup that's too thick or too thin?
For soup that's too thick, stir in ½ cup warm water or broth at a time until you reach your desired consistency. If it's too thin, simmer uncovered for 5-10 more minutes to let the liquid reduce naturally. For an instant fix, mash a few cooked peas with a fork to thicken it slightly.
What's the best way to reheat leftovers?
Gently reheat on the stove over low heat until steaming hot—about 5-7 minutes. Never microwave it directly, as this can make the peas mushy. Stir frequently to prevent scorching, and add a splash of water or broth if needed to restore creaminess. The flavors actually improve overnight, so leftovers taste even better!
Can I make this soup in a slow cooker?
Sauté the sofrito and brown the ham in a skillet first, then transfer everything to your slow cooker. Add the remaining ingredients and cook on low for 6-7 hours or high for 3-4 hours. The slow cooker method actually enhances the flavors even more, making the peas extra tender. Just check occasionally to ensure it doesn't get too thick.