It’s winter on the farm here in Virginia, and when I say it’s cold, I mean “your-coffee-freezes-before-you-finish-it” cold. The roads are iced over, Matty’s on a school delay, and the well-water filtration system? Oh yeah, that’s busted too. Life’s messy, but the one thing keeping us warm—besides five layers of clothes—is this Chunky Split Pea Soup with Ham.

This isn’t just soup; it’s survival in a bowl. It’s practical, hearty, and—if you play your cards right—gets better the next day, making it perfect for families like ours who cook once but eat twice (or more, if I’m lucky). This recipe is also proof that even when life feels chaotic, a little intentionality (and a big pot of soup) can work wonders.
The Soup That Feeds the Soul
Let’s talk about why this soup works so well:
- Flavor Bombs: Smoked ham hocks give the base a rich, smoky depth. Add chunks of ham steak at the end, and every bite has some meaty goodness.
- Chunky Texture: Sweet carrots and tender ham balance the creamy base, which you’ll get by blending the peas. It’s like the perfect winter sweater—soft but substantial.
- Low-Sodium Swaps: We’re being mindful here. Low-sodium broth, rinsed ham hocks, and seasoning at the end mean you control the salt without sacrificing taste.
- Built for Leftovers: It’s the kind of soup that stretches over two dinners, which is crucial when you live 30 minutes from the nearest grocery store.
This soup is the hero of my kitchen today, but it’s not just about dinner—it’s part of our story.

Our Life on the Farm
It’s been a rough few years. If you’ve followed JavaCupcake for a while, you know my husband Dave’s story. He’s been battling PTSD and TBI for over a decade, and last year everything hit a breaking point. Dave lost his job, and at the same time, the VA declared him unemployable because of his combat-related injuries. It was a hard label to hear, but it also opened the door for him to get help.
Dave went through the VA’s PTSD program and EMDR therapy last year. Both helped him reconnect with parts of himself he thought were lost. But healing isn’t linear—it’s messy and confusing. Some days, Dave is steady and sure of himself. Other days, he’s still trying to figure out who he is without the uniform, the job, the structure he used to rely on.

Through it all, we’ve stayed grounded in small rituals—like dinner together. No matter what’s going on, we always sit down as a family. Sometimes we’re laughing, sometimes we’re quiet, but we’re together. And today, we’re making this soup.
How We’re Making It Today

This afternoon, Dave and I are cooking together. The photos you see here? Those are from today—me chopping carrots while Dave rinses the ham hocks and pretends he’s not sneaking bites of ham steak. Cooking together has always been one of those things that brings us back to center, even when life feels off-balance.
Later, after the well-water tech leaves (fingers crossed), we’ll eat this soup together around the coffee table. It’s tradition. We’ll turn on COPS on YouTube—don’t judge, it’s our thing—and laugh or groan at whatever ridiculous antics are happening on-screen.
After that, Matty will hop on Zoom for his weekly therapy appointment, and Dave and I will have our weekly financial check-in. It’s not glamorous, but it’s intentional. And at the end of the day, we’ll go to bed knowing we’ve done the best we could—with each other and for ourselves.

Why This Recipe Works
Here’s what makes this Chunky Split Pea Soup with Ham worth making:
- It’s forgiving: Split peas are practically foolproof, so even if you forget to stir it once or twice, you’ll still end up with something delicious.
- It’s flexible: Love a smoother soup? Blend the whole thing. Want more veggies? Toss in extra carrots or celery. This recipe adapts to your style.
- It’s hearty: Ham hocks and ham steak pack in protein, while carrots add sweetness and balance to the creamy, smoky base.
Plus, it’s made with care. Swapping in low-sodium broth, rinsing the hocks, and seasoning at the end are small but impactful steps. They don’t just make the soup healthier; they remind you that even tiny decisions can create something meaningful.

If you’re looking for more hearty soup ideas, check out my Ham Hock 15 Bean Soup. It’s another family favorite that’s both budget-friendly and delicious.

Chunky Split Pea Soup with Ham
Warm up with this hearty Chunky Split Pea Soup with Ham—easy, flavorful, low-sodium tweaks, and perfect for two dinners!
Ingredients
- 2 lbs dried green split peas, rinsed and sorted
- 3 small ham hocks, rinsed under cold water to reduce salt
- 2 ham steaks, cut into bite-sized pieces (if you prefer less meat, use 1)
- 8 carrots, peeled and divided (4 chopped for cooking, 4 reserved for chunks)
- 6 celery stalks, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 large box (32 oz) low-sodium vegetable broth
- 6-8 cups water, or as needed for desired consistency
- 2 bay leaves
- 1 tsp dried thyme
- Black pepper, to taste (add salt only at the end, if needed)
Instructions
- Prep the Ingredients: Rinse the split peas thoroughly and check for debris. Rinse the ham hocks under cold water. Chop 4 carrots for cooking and set aside the remaining 4 for later. Chop celery, dice onion, and mince garlic.
- Sauté the Aromatics: Heat a splash of oil in a large pot or Dutch oven over medium heat. Sauté the onion, celery, and garlic until softened, about 3-5 minutes.
- Combine Ingredients: Add the split peas, ham hocks, low-sodium broth, 4 chopped carrots, bay leaves, thyme, and enough water to cover everything by about an inch. Stir to combine.
- Cook the Soup: Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally. Add more water as needed.
- Remove Ham Hocks and Bay Leaves: Once the peas have broken down into a creamy consistency, remove the hocks and bay leaves. Let the hocks cool, shred the meat, and discard bones and skin.
- Blend the Base: Use an immersion blender to puree the soup until smooth. Adjust with more water if needed.
- Add Ham and Carrots: Stir in the shredded ham, reserved ham steak chunks, and reserved carrot chunks. Simmer for 15-20 minutes, until the carrots are tender but firm.
- Season and Serve: Taste before adding salt—ham and broth bring plenty of saltiness. Season with black pepper as desired. Serve hot.
