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.
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📖 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.
Linda says
Really good! Had to cut back on the onions for personal digest but the flavor came through regardless. Thank you for the excellent base. A ‘keeper’! <3
Denise says
I’m personally not a fan of split pea soup, but made this recipe for my husband yesterday and he proclaimed it “the best split pea soup I’ve ever eaten.” So, kudos!
Jacky”oh” says
Hello from Brussels, This is my 3rd time making this fabulous potage. I put a sweet potato in this time instead if carrots . And chunky pieces of ham. Soup Very velvety and on this snow today it is a must
Holly H. says
Wonderful recipe! I followed the recipe except for slightly vandalizing the onions, leaving out the ham bone/ham and adding a medium -sized potato, which really makes the soup extra-velvety if you puree it all in the pot with a hand-held Oster device — which is the way my French-trained ex-French chef ex-husband (I mean he’s no longer a chef and no longer has the pleasure of being married to me (don’t get me started), but he is still French) taught me to make different types of “potage.” Btw, besides adding a dollop of creme fraiche before serving, drizzling a bit of sherry into it, a la “Potage St. Germain,” provides a uniquely tasty finish. I served mine to company in bread bowls from Panera, and it was a huge hit. Thanks ! P.S. First time I made it, I substituted dried thyme for fresh — What was I thinking? Epic mistake! Fresh is essential, just as you specified…
Holly H. says
That was supposed to be “carmelized,” not “vandalized” onions (courtesy of the ever-annoying autocorrect feature on my Kindle). Sorry for any confusion! H.H.
Danielle Yelton says
Holly, I plan to make this over the weekend and honestly I will make it with a good dose of laughter and joy at your “Vandalized onion” comment. From now on I may refer to caramelized onions as vandalized just for the joy in cooking. :)
Holly J.W. Huart says
Danielle, I hope your soup turned out as well or better than expected. When I initially saw my “caramelized” onions morph into “vandalized” ones, all I could do was picture cooks all over the U.S., dutifully bringing home a lovely, pristine bag of onions, only to be horrified the following day, finding them covered with graffiti! (Don’t you just hate when that happens?) Thanks for considering joining me in following auto-correct’s lead in officially renaming caramelized onions as “vandalized, ” just for giggles! All the best, Holly H.
Rose Billings says
I can honestly say I never raved about split pea soup until this recipe. Simply fantastic and those croutons are a must!
Tina Wilson says
I make split pea soup every year right after the New Year. This is the best recipe by far. I’m vegetarian so i made one pot for me and left the ham out and replaced the chicken stock with vegetable stock. Then I made another pot for my husband with the ham and chicken stock. For the veggie one I also stir a tablespoon of sour cream into each bowl and it is so good. My husband says this recipe is the best ever..
Brent M. says
Amanda,
I spent the past Friday afternoon scouring the Internet searching for a leftover ham soup (w/ bone recipe). I found your recipe on your blog and liked it (I also spent 15 minutes scanning your other recipes). I have made the same ham soup for the past few years and it was time for a change.
I rarely hand out 5 stars but this soup truly deserved it. I made it today and we just finished. My wife and I were extremely pleased with the results. It was that good. My only modification was to use 8 cups of broth and 3 cups of water to stretch it out. This has officially become my go to recipe when I have a leftover ham bone. Thanks!!
Jackie says
Let me just say that this soup is amazing…restaurant worthy. wow! so tasty and so easy. Thank you for sharing!
Adele says
Like everyone else said, this is a 5-star split pea soup recipe. I’ll never make another recipe again, this is it!
Liz says
I was able to buy a ham bone to make this recipe and am glad I did……what a great soup! There is nothing I would change. Making more to stock my freezer.
Diana B says
Just made this last night in the pressure cooker and it was delicious! I didn’t have a ham bone so subbed bone broth for most of the liquid since I had recently made a few quarts. Used up leftover ham and BOOM, there’s dinner in under an hour. Yay!
Molly says
This recipe is by far the best split pea. The texture is perfect and the flavor out of this world. I like the fresh thyme in it. Thanks for sharing this!
Dr Shell says
Awesome, tasty recipe with constructive advice and insights. You’re a great for cooking tips, as well as recipes. Thank you!
Carol M Lilly says
This is the second batch we have made with this recipe; and we love it! It makes a meal for us, and now we have made enough to freeze it by doubling the recipe. Winter food never tasted so good!
Striped Spatula Team says
I’m overwhelmed by how many of you have made and loved this recipe. It’s been a family favorite in my house for years, and it warms my heart to know that others are enjoying it so much. Thank you for your very generous reviews, emails, and social media posts about it! :) – Amanda
Colleen Grove says
Hands down the best split pea soup I have ever had!! My family LOVED it. I followed the recipe exactly. Wow!! I look forward to trying more of your recipes :)
Jessica says
Wow wow wow. I just made this and am eating as we speak. Look no further. This soup is amazing. I did not change a thing. My boyfriend loves split pea soup and he said this is delicious. Thank you for this awesome recipe!!!
Michelle says
Making this soup as I type. Never cooked with dry beans didnt realize I had to soak the peas so I boiled them rinsed and tossed in fingers crossed still comes out yummy
Striped Spatula Team says
Hi Michelle, split peas don’t need to be soaked, just rinsed, so you did it correctly!
Peter says
OMG Delicious!! Thank you so much for this great recipe. I followed it exactly and it was truly delicious! Can’t wait to make it again.
Jan says
I just made Split Pea Soup with Ham. It’s simmering on the stove. We will have the soup for dinner. Thank you for sharing!
PS I’m saving the recipe to make again and again.