This ham and split pea soup is the kind of dinner that turns a leftover holiday ham bone into something everyone actually looks forward to eating.
It’s thick, savory, and packed with smoky ham flavor in every spoonful.
You only need one pot, a handful of pantry staples, and a little patience while it simmers away on the stove.
By the time it’s done, the peas melt into a creamy base studded with tender chunks of ham, carrots, and celery.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 1 hour 30 minutes |
| Total Time | 1 hour 45 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Ham and Split Pea Soup Recipe
This soup takes basic ingredients and turns them into something deeply comforting.
It’s also one of the best ways to use up a leftover ham bone so nothing goes to waste.
- Uses up leftover ham instead of letting it go to waste
- One pot, minimal cleanup
- Naturally thick and hearty without any cream or flour
- Freezes beautifully for easy weeknight meals
- Budget friendly, since dried peas and ham scraps go a long way
If you love cozy one pot meals like this, my Yellow Split Pea Soup Recipe is another great option to have in your rotation.
Ingredients
You’ll need just a handful of vegetables, a good ham bone or diced ham, and green split peas to make this soup from scratch.
- 1 pound (about 2 cups) dried green split peas, rinsed and sorted
- 1 meaty ham bone, or 2 cups diced cooked smoked ham hock
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low sodium chicken broth or chicken bouillon base
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Another favorite: Ham and Bean Soup Recipe
Kitchen Equipment Needed
A heavy bottomed pot is really the only special tool this soup asks for, since everything cooks low and slow in a single vessel.
- Dutch oven or heavy stockpot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Immersion blender (optional, for a creamier texture)
- Ladle
This pairs beautifully with my Crockpot Ham and Bean Soup if you’d rather let a slow cooker do the work on a busy day.
Recommended Products for This Recipe
These are a few products I personally rely on to get the best results with this soup, based on years of making pea soup on repeat during the colder months.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot heats evenly and holds a low simmer for over an hour without scorching the bottom, which is exactly what split peas need to break down properly.
The enameled surface also makes cleanup simple, even after a long simmer.
It’s a splurge, but one that lasts for decades.
2. Smoked Ham Hocks
If you don’t have a leftover ham bone on hand, smoked ham hocks are the closest substitute and honestly give the broth an even deeper smoky flavor.
A couple of hocks simmered with the peas will fall apart tender by the time the soup is ready.
Just remember to pull out the bones before serving.
3. Immersion Blender
Pulsing the soup a few times with an immersion blender near the end of cooking gives it that classic thick, velvety pea soup texture while still leaving some chunks of ham and vegetables intact.
It saves you from transferring hot soup to a countertop blender in batches.
This is my go to shortcut for restaurant style texture at home.
4. Better Than Bouillon Chicken Base
When I don’t have homemade stock on hand, this concentrated base gives the soup a rounder, more savory flavor than regular boxed broth.
A little goes a long way, and it keeps for months in the fridge.
It’s become a permanent fixture in my pantry for soups like this one.
You might also enjoy: Honey Glazed Ham Recipe
Step-by-Step Instructions: How to Make Ham and Split Pea Soup
1. Rinse and Sort the Peas
- Pour the dried split peas into a colander and rinse them under cold water.
- Run your fingers through them and remove any small stones, debris, or shriveled peas.
- Set the rinsed peas aside while you prep the vegetables.
2. Prep the Vegetables
- Peel and dice the onion into small, even pieces.
- Peel the carrots and cut them into small cubes.
- Wash the celery stalks and dice them to match the size of the carrots.
- Mince the garlic cloves finely so they melt into the broth as the soup cooks.
3. Sauté the Aromatics
- Set a large Dutch oven or heavy stockpot over medium heat and add the olive oil.
- Once the oil is shimmering, add the diced onion, carrots, and celery.
- Cook, stirring occasionally, for 5 to 6 minutes, until the onion turns soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the Ham, Peas, and Broth
- Nestle the ham bone (or diced ham) into the pot with the softened vegetables.
- Pour in the rinsed split peas.
- Add the chicken broth, bay leaves, dried thyme, and black pepper.
- Stir everything together so the peas are fully submerged in the liquid.
5. Simmer the Soup
- Bring the pot to a boil over high heat, then immediately reduce the heat to low.
- Cover the pot partially with a lid and let the soup simmer gently for 1 to 1.5 hours.
- Stir every 15 to 20 minutes to prevent the peas from sticking to the bottom of the pot.
- The soup is ready when the peas have completely broken down and the texture looks thick and creamy.
6. Shred the Ham and Finish the Soup
- Carefully remove the ham bone from the pot and set it on a cutting board to cool slightly.
- Once cool enough to handle, pull the meat off the bone and shred it into bite sized pieces.
- Discard the bone, any fat, and the bay leaves.
- Return the shredded ham to the pot and stir to combine.
- If you’d like a creamier texture, use an immersion blender to pulse the soup a few times, leaving some texture behind.
- Taste the soup and add salt only if needed, since ham can already be quite salty.
7. Serve
- Ladle the hot soup into bowls.
- Sprinkle with chopped fresh parsley just before serving.
- Serve immediately while warm.
Read Also: Potato Leek Soup Recipe
Tips for The Best Ham and Split Pea Soup
A few small adjustments make a big difference in how this soup turns out, especially when it comes to texture and seasoning.
- Rinse the split peas well to remove any dust or debris before cooking
- Hold off on adding salt until the very end, since ham varies in saltiness
- Stir occasionally during the simmer so the peas don’t stick and scorch
- Use a ham bone with some meat still attached for the deepest flavor
- Let the soup rest for 10 minutes off the heat before serving, since it thickens as it cools
The same technique for building a smoky broth works wonderfully in Lentil Soup Recipe too.
Serving Suggestions
This soup is hearty enough to serve as a full meal, but a few sides can round it out even more.
Crusty bread is the classic pairing, since it’s perfect for scooping up every last bite.
- A thick slice of crusty sourdough or French bread
- A simple green salad with a light vinaigrette
- Grilled cheese sandwiches for dunking
- A sprinkle of crispy croutons or oyster crackers on top
- A side of buttered cornbread
You might also enjoy: White Bean and Kale Soup
Variations of Ham and Split Pea Soup
Once you’ve made the classic version, it’s easy to switch things up based on what you have on hand or how you like your soup.
- Swap green split peas for yellow split peas for a milder, slightly sweeter flavor
- Add a diced potato for extra heartiness
- Stir in a splash of heavy cream at the end for a richer, silkier soup
- Use a smoked turkey leg instead of ham for a different smoky flavor
- Add a pinch of smoked paprika for extra depth
I learned a lot of these tricks while developing my Beef Barley Soup Recipe, since both soups rely on a long simmer to build flavor.
Storage and Reheating
This soup stores exceptionally well, and honestly tastes even better the next day once the flavors have had time to settle.
- Refrigerate in an airtight container for up to 4 days
- Freeze in individual portions for up to 3 months
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat on the stovetop over medium low heat, stirring occasionally
- Add a splash of broth or water if the soup has thickened too much in the fridge
Read Also: Tuscan Ribollita Soup Recipe
Nutritional Facts
Here’s an approximate breakdown per serving, based on 6 servings total.
Actual values will vary depending on the exact cut of ham used and any substitutions.
- Calories: 320
- Protein: 24g
- Carbohydrates: 38g
- Fiber: 14g
- Fat: 8g
- Sodium: 780mg
This works the same way my Cabbage Soup Recipe does, where the vegetables and broth do most of the nutritional heavy lifting.
Health Benefits of Key Ingredients
Beyond being comforting, this soup actually packs in a solid amount of nutrition thanks to a few key ingredients.
Split peas in particular are one of the more nutrient dense legumes you can cook with.
- Split peas are high in plant based protein and fiber, which supports digestion and steady energy
- Carrots provide beta carotene, which the body converts into vitamin A
- Celery adds vitamin K and a source of antioxidants
- Garlic and onion contain compounds linked to supporting heart health
- Ham provides a good source of protein and B vitamins, especially B12
Some of the same ingredients show up in my Potato Soup Recipe, which is another great way to work more vegetables into a cozy bowl.
FAQs About Ham and Split Pea Soup
1. Do I need to soak split peas before cooking?
No, split peas do not require soaking the way dried beans often do.
They cook down completely within an hour to an hour and a half of simmering.
2. Can I make this soup without a ham bone?
Yes, diced cooked ham works perfectly well in place of a ham bone.
You’ll lose a little of the deep flavor a bone adds, so consider using a good quality chicken or ham stock to make up for it.
3. Why is my split pea soup too thick or too thin?
Split peas continue to absorb liquid as the soup sits, so it will thicken over time.
Simply stir in a bit of extra broth or water to loosen it up to your preferred consistency.
4. Can I make this soup in a slow cooker?
Yes, combine all the ingredients in a slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
Shred the ham and stir it back in during the last 30 minutes.
5. Is split pea soup healthy?
Yes, this soup is high in fiber and plant based protein thanks to the split peas.
It’s also naturally low in added fat, since the flavor comes mostly from the ham and vegetables rather than cream or butter.
Ham and Split Pea Soup
Ingredients
- 1 pound dried green split peas about 2 cups, rinsed and sorted
- 1 meaty ham bone or 2 cups diced cooked smoked ham hock
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 8 cups low sodium chicken broth or chicken bouillon base
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- salt to taste, add at the end
- 2 tablespoons fresh parsley chopped, for garnish
Equipment
- Dutch oven or heavy stockpot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Immersion blender Optional, for a creamier texture
- Ladle
Method
- Rinse the split peas in a colander under cold water, removing any stones or debris. Set aside.
- Peel and dice the onion, carrots, and celery into small, even pieces. Mince the garlic finely.
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5-6 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Nestle the ham bone into the pot with the vegetables. Add the rinsed split peas, chicken broth, bay leaves, thyme, and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce heat to low and simmer partially covered for 1 to 1.5 hours, stirring every 15-20 minutes, until the peas have broken down and the soup is thick and creamy.
- Remove the ham bone, shred the meat into bite-sized pieces, and discard the bone and bay leaves. Return the meat to the pot. Use an immersion blender to pulse for a creamier texture if desired. Season with salt to taste.
- Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately.
Nutrition
Notes
- Rinse the split peas well to remove any dust or debris before cooking.
- Hold off on adding salt until the very end, since ham varies in saltiness.
- Stir occasionally during the simmer so the peas don’t stick and scorch.
- Use a ham bone with some meat still attached for the deepest flavor.
- Let the soup rest for 10 minutes off the heat before serving, since it thickens as it cools.
- Swap green split peas for yellow split peas for a milder, slightly sweeter flavor.
- Add a diced potato for extra heartiness or stir in a splash of heavy cream at the end for a richer soup.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat on the stovetop over medium-low heat, adding a splash of broth or water if too thick.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This ham and split pea soup recipe turns a few humble ingredients into something the whole family will ask for again.
It’s the kind of dinner that fills the kitchen with a cozy, savory smell while it simmers away.
Give it a try the next time you have a leftover ham bone sitting in the fridge, and let me know how it turns out in the comments below.
I’d love to hear your favorite way to serve it, so feel free to share your tips or a photo if you make it.
Recommended:
- Mashed Potato Soup Recipe
- Ham Egg and Potato Breakfast Casserole
- Ham and Cheese Breakfast Casserole
- Winter Soups and Stews
- Ham and Cheese Scones Recipe
