Split Pea Soup with Ham is a hearty and comforting soup that’s perfect for making with leftover ham (and a ham bone) from a holiday dinner. No leftovers? No worries! Substitutions provided in the FAQ’s.
One of my favorite parts of a big holiday dinner is what I get to make the next day with the leftovers. Split Pea Soup is a tradition in my house whenever there’s a ham bone in the fridge, usually when we’ve made my Mom’s Honey Mustard Glazed Ham for Christmas or Easter.
Simmered with aromatics until thick and hearty, my family’s recipe for Split Pea Soup makes a comforting bowl that’s a little bit smoky, a little bit sweet, and completely satisfying.
Looking for more leftover ham recipes? Don’t miss my Monte Cristo Sandwiches and Ham and Cheese Puff Pastry Slab Pie!
What are Split Peas?
Split peas are field peas that are dried, peeled, and split in half for cooking. They come in both yellow and green varieties. Yellow split peas tend to be the mildest in flavor, and green split peas, sweeter. You’ll often see the yellow peas used in curries.
Split peas have great nutritional benefits. They’re low in fat, packed with fiber and protein, and are a good source of several vitamins and minerals, including Vitamins A, B, and magnesium.
Like the lentils in my French Lentil Soup, split peas don’t need to be soaked prior to cooking. They should be rinsed and sorted to remove any stones that might have gotten mixed into the bag.
Simmered with plenty of stock in a soup, they’ll cook down and thicken into a textured puree (without having to use an immersion blender).
Making Split Pea Soup with Ham
Since split peas are mild in flavor, soup made with them can be a little muted. The ham does a lot to rectify that, but a base of aromatics, fresh herbs, and well-flavored stock are equally essential.
I start this soup with a mirepoix (diced onions, carrots, and celery) softened in butter. For additional flavor, my family also loves adding a couple of minced garlic cloves as well. (Photos 01 and 02)
Once the vegetables are tender and fragrant, add the peas, ham bone, dried bay leaf, and fresh thyme right into the pot. (This is a simple recipe that isn’t too fussy to make–just add everything together and stir!) (Photos 03 and 04)
Tip: Ham can vary quite a bit in saltiness by brand and preparation. It’s best to go light when adding salt to the recipe and adjust to taste when the soup is finished simmering.
Simmering the Soup
I like to use a mixture of chicken stock and water to simmer my split pea soup. This combination ensures that the soup doesn’t have an overly “chicken-y” flavor. If you prefer, you can use all stock.
The split peas will cook down over the course of about 60-90 minutes. (Photo 05) I don’t puree the soup further, but you can if you prefer an ultra-smooth texture.
During the last 15 minutes of cooking, I add diced ham for a hearty texture. Adding it just before serving will warm the ham through without drawing a lot of additional salt into the soup itself.
Once the split peas are cooked, you can adjust the soup’s thickness to your preferences. If you find that it’s too thick, add some extra stock. For a very thick soup, simmer longer. Remember that the soup will continue to thicken as it stands.
Serving Tips: Don’t forget the croutons!
This soup is quite filling on its own, but my family likes to serve it with Buttery Garlic Croutons on top. The crunchy croutons are a great contrast to the creamy soup and bring even more flavor to the dish.
Without croutons, a piece of crusty artisan bread for dipping is never something I’d turn down. Finish the bowl with a little freshly-cracked black pepper and grab a spoon!
Split Pea Soup FAQ’s
New: January 2020. I have been so thrilled to see how many people have made and enjoyed my family’s Split Pea Soup recipe! Here are answers to a few questions that have popped up in the comments.
Q. I don’t have a leftover ham bone. What can I substitute?
A. You can often buy a meaty ham bone from sources like The Honey Baked Ham Company. When I filmed the video for this recipe, I called my local store and they were able to reserve the bone for me to pick up the next day.
You can also substitute smoked ham hocks. This cut comes from the bottom of the leg, near the ankle, and adds great flavor to braises and slowly-simmered soups. When the soup is ready, just remove the meat from the bones and shred it.
Ham hocks can be a bit saltier than a ham bone, so adjust your added salt as needed.
Q. My peas won’t cook! Did I need to soak them first?
A. Split peas shouldn’t need soaking prior to simmering. If they aren’t breaking down after 90 minutes (or even 2 hours), a few things might’ve happened:
- You could be using split peas that are too old. Split peas don’t have an indefinite shelf life. When they age and dry out too much, they take a lot longer to soften.
When you shop for them or take them out of your pantry, check the color. If the peas are very pale, chances are they’ve been in the bin or on the shelf for a while. - Are you at a high altitude? Split peas will take longer to simmer when higher than 2,000 feet above sea level. Read more about high altitude cooking from the US Department of Agriculture.
- Split peas can be affected by acid when cooking. If you’re using tap water in the recipe and it’s acidic, this can also make it difficult for them to soften.
Q. Can I make split pea soup ahead? (And, how should I store the leftovers?)
A. You can make this recipe in advance and store it, tightly covered, in the refrigerator for 3 days. You may need to thin the texture with a bit of chicken stock when you reheat it. The soup also freezes well for 2-3 months.
Q. Can I add diced potatoes to the soup?
A. My family prefers this recipe without potatoes, but they can certainly be added! Peel and cut the potatoes into a ½-inch dice and add them to the pot during the last 30 minutes of cooking, until tender.
The potato starches can make the soup a bit thicker, so add additional stock or water after they’ve softened, to your preferred consistency.
Craving more? We’d love to welcome you to our exclusive Facebook group community where we share recipes, hosting tips, party ideas, and more!
Want a quick preview of this recipe? View our Split Pea Soup with Ham Web Story!
📖 Recipe
Split Pea Soup with Ham
Ingredients
- ¼ cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot (¼-inch dice)
- 1 cup diced celery (¼-inch dice)
- ¼ to 1 teaspoon kosher salt , to taste
- ½ teaspoon freshly-ground black pepper , plus additional to taste
- 2 cloves garlic , minced
- 1 pound dried split peas , rinsed and sorted
- 1 meaty ham bone
- 1 large bay leaf (or 2 small)
- 2 teaspoons fresh thyme leaves , chopped and quantity divided
- 6 cups chicken stock
- 2 cups water
- 1 cup diced ham (¼-inch dice)
- Buttery Garlic Croutons , for serving
Instructions
- In a large pot or Dutch oven, melt butter over medium heat until foaming subsides. Add onion, carrot, celery, ¼ teaspoon salt and ½ teaspoon pepper. Cook until vegetables are softened, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
- Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your taste.)
- Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed. Serve hot with croutons and cracked black pepper.
Randy says
I made this and it is soooooo good. Will be added to my recipe book! Thank you so much. Well done.
Denise says
Just made a double recipe of this soup. Excellent!!!!
Annie B says
Made this last night with the Christmas ham bone. Used whole peas because I only had yellow split peas. Simmered it longer and hit it with the immersion blender toward the end to get the texture correct. Hambone imparted so much flavor he limited the amount of ham I added at the end. He raved over it and exclaimed this soup could be served in a 4 star restaurant. This recipe is a keeper! Thanks for posting it.
Delk Karmen says
I always use yellow peas. That is what my mom and grandmother used. Love split pea soup
Christina says
I just made this with our leftover Christmas ham and hambone and it is delicious! I only made two small modifications. First, after removing the bay leaf and ham bone I pulsed the immersion blender through it a few times on a low setting–mostly because I didn’t cut the vegetables small enough! I just pureed enough to thicken and break down the veggies a tiny bit but could still see the distinction between colors of the carrot and celery. And at the end I added a couple of teaspoons of red wine vinegar because I am an acidity fiend and am convinced all food needs some hit of acid. Ha! This soup is lovely. Thanks for sharing!
Lanna says
This is an amazing recipe! For Christmas we had a barbecued ham with lots of leftovers. I used the bone and the meat as called for in the recipe…delicious! The seasoning was perfect, and this, coming from a true cajun cook. Try this recipe!
Casey says
All the reviews for this recipe are spot on. Hands down the best split pea soup we’ve ever had. Thanks for the recipe.
Meghan says
I don’t have enough adjectives to describe this split pea soup! It’s the best I’ve made. I ran a little shy on broth and it was fine with about a cup extra water instead. Made the croutons recipe too. You rock!
Jess says
Great way to use a ham bone. The whole family loved it. Will make this soup again after Easter dinner!
Amy says
Just made this soup tonight and WOW! Hands down the best split pea soup I’ve ever eaten, and definitely the best soup I’ve ever made. I ended up using 4c/4c chicken broth and water (ran out of chicken broth) and no bay leaves (because I forgot to pick it up at the store), and it still turned out delicious! Will definitely be making it again!
Mike says
Just finished making with the Christmas ham bone. Had a small test bowl as the rest is slated for tomorrow’s dinner with grilled ham and Swiss sandwiches. One word…fantastic.
Darren says
Just tried this recipe and it was phenomenal! Made the soup with my leftover honey ham and ham bone from thanksgiving. The ham presented a sweet savoriness to the soup. I used sea salt instead of kosher and dried thyme flakes. Cooked for an extra 30 minutes as I like a thicker soup. If you’re looking for a great pea soup recipe stop right here cause this is it!
Alec Stewart says
This soup is amazing!!! I made it today for my office Christmas pot-luck. Everyone raved about it. Instead of water, I used chicken broth as someone else on here suggested. If anyone is interested, Honey Baked Ham sells ham bones! I bought one for this recipe and I bet it had about a pound of ham still on it. The honey baked glaze/crust gave the soup a subtle sweetness that really made this dish pop! Thank you for this recipe, it is definitely one I will save.
Amanda Biddle says
Hi Alec, I’m so glad you enjoyed the soup! The recipe does use chicken stock, with a small ratio of water added so the soup isn’t too “chickeny” against the ham. If you’re using a mild broth, you can do the full 8 cups broth with good results. Thanks for the tip about Honey Ham! I’ll have to check out our local store. Happy Holidays!
Linda says
Alec Stewart, thank you so much for the tip on Heavenly Ham! I never knew they sold ham bones. Their ham has that extra-special sweet spice topping that goes so well with Split Pea Soup. I usually just purchase a pound of their ham for soup. Simmering the soup with the bone must be most delicious.
Queen says
????????????????Love this recipe. I use turkey neck for my household but it’s still Amazing!!! Like he said don’t forget the croutons ????
Laurie says
Fabulous recipe, very easy. I used one large lovely natural ham hock and all chicken broth (instead of water).
Kjerstin says
I love split pea soup & tried this recipe tonight- it was delicous! Wonderful flavor. We didn’t have a ham bone but used diced pieces of a large applewood smoked ham (from Costco) and dried thyme and it still was amazing! Serve with some crunchy bread (warmed/toasted baguette) ????????????
Laura says
Made the soup this morning with my ham bone from Thanksgiving. It taste absolutely delicious. Thanks for the recipe!!
lori says
its cooking! making a double batch. my boyfriend does outside maintenance so ill freeze some. he will have cozy warm meals for lunch. thanks!
Leslie says
Made this and can’t wait to make it again! I’ve always enjoyed split pea with ham soup and have followed a variety of recipes throughout the years, but this is–hands down–the best and only recipe I expect to follow from now on. Although I’m sure fresh thyme and buttery garlic croutons would have been amazing, the substitution of some dried thyme (to taste) and the absence of the croutons had no negative effect on the finished product. I purchased a meaty ham bone from the local Honeybaked store and dissolved “Better than Boullion”roasted chicken base in boiling water for the stock. The overall result was, in a word, “addictive!” Thanks so much for the amazing recipe and the mouthwatering images! :-)
Striped Spatula Team says
We’re so glad you enjoyed the soup, Leslie! It’s one of our favorites. Thank you for your very lovely comment, and have a great weekend!
Danielle Postell says
I used ham better then bouillon
Crystal Januik says
I used my ham juices & water. Also used Better then bouillon’s new flavor roasted garlic base
Anne Marie says
Have a pot of this on the stove now! Smells wonderful and can’t wait to taste it when it’s done!
Sabay says
This has got to be the best recipe. I will save this in my recipes for sure. So flavorful!