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.
Evelina Mitchell says
I just made this spill pea soup for my daughter in law and she loves it
Karin says
Wow, this split pea soup was amazing. Next time I might whiz it with an immersion blender before adding the diced ham, but i’m really amazed at how delicious it turned out. My 32-year-old son called it “insanely good” and I felt it was a bit addictive and I wasn’t even in the mood for soup. I used a smoked pork shank and a diced ham steak for the meat and made some cornbread to go along with it. Typically, I would add a dash of liquid smoke, but this didn’t need it at all! Thank you!
Taylor says
Delicious. Highly recommend I triple the amount of pepper and add a bit of seasoning salt and it is incredible!!!! So so so so good.
Wayne says
This recipe is an all-round winner – easy to make, nutritious and oh-so-tasty. You know this is a high compliment when my family hails from Quebec where this is a traditional staple.
Tammy says
Omg same!!
Lesley says
I just made this recipe for the first time and it was delicious! I omitted the butter and used just enough olive oil to saute the vegetables, I couldn’t find a ham bone so I used two ham hocks, I used 7 Cups of chicken stock and one cup of water and I added four garlic cloves instead of two. This is the best split pea soup I’ve ever tasted.
Mandii says
This recipe rocked my house
I used a ham steak couldn’t find bone in and what i found was way too much money to just make soup can came out good opt out of salt becaus the ham and didn’t get unsalted broth. I added 5 cups chicken broth and 3 col cups water had to add water towards the end got really thick.
I got a pack of diced ham store bought and added Pattie’s it was amazing and i don’t eat soups.
Lesley says
I made this recipe for the first time. I added chopped onions and it was unbelievably delicious. Thank you for sharing.
Dawn says
This is a fantastic recipe – it is incredibly easy and satisfying! I have made it twice now and I have received glowing reviews from a very tough crowd. Thank you so much for such a wonderful meal.
Carrie says
Just made this soup and it’s delicious. I’m not much of a cook but this soup makes me look good. Can’t wait for my husband to taste it. Thanks for sharing your talent.
Cindy K. says
Best split pea soup I ever made. I made with a 32 oz container of chicken broth and a 32 oz container of vegetable broth. Chopped a bag of the small, peeled carrots & an extra clove of garlic. No salt needed. It was perfect. I like my peas a little firmer so cooked an hour. Delicious flavor. Love the thyme! Haven’t made split pea soup in years. I Will be making this recipe again soon!
Mary says
I have never made pea soup before (I don’t eat meat) but made this for my husband after Easter. I was a little worried that my honeyed ham might affect the taste but regardless, he LOVED it! Will make this again.
Michelle Minick says
5 star! I have tried many recipes, this is the best. I gave my son some to take home and he said it was the most delicious pea soup ever, and very different than any he had previously, said it was the perfect texture and so fresh tasting and not heavy at all. Hats off to you!
Denise says
This is THE best split pea soup ever!! This is my 3rd or 4th time making and realized I never commented or rated…silly me!
Becky says
Made it for years now. This recipe is amazing! Everyone raves about it.
Cyndy says
This split pea soup turned out delicious!
The only thing I added, to create a more savory flavor, was a tablespoon of chicken flavor better than bouillon.
Yum!
RWH says
Absolutely the best split pea soup recipe in terms of taste, time, & ease. Thanks!
Bonnie Day says
One of the best recipes ever!
Stephanie says
I’ve been making this recipe for years & realized I have never commented on what an amazing pea soup recipe this is. My only variations are with the meat, sometimes I use the ham, I’ve used sliced kielbasa or brown a pound of diced bacon (put aside to garnish when serving) & sauté the veggies in the bacon grease. It’s simplicity and ease make it a comforting soup year round that my kids have always loved. Thank you!
Anya says
Hands down the best split pea soup I’ve ever had. I like to add my garlic – maybe 6-8 cloves whole (not minced) – with the stock. When the soup is done, the cloves are still whole for those who don’t care so much for them, and more for me to mash up in my bowl. Thanks for your recipe.
Dave Dvergsten says
This is the best ham and split pea recipe that I’ve made, including mom’s. Shared it with the family and everyone loved it. The only difference is I added just a little more broth and water to cover the larger bone that I had, so I also added an extra half a bag of split peas (I also like it a little thicker than some).
This will be my go to from now on.
Mary G says
Easy and delicious!! Second time making!