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 1/2-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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Split Pea Soup with Ham
Ingredients
- ¼ cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot (1/4-inch dice)
- 1 cup diced celery (1/4-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 green 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 (low sodium)
- 2 cups water
- 1 cup diced ham (1/4-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, 1/4 teaspoon salt and 1/2 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.
Notes
Ham Bone Substitution:
*If you don’t have a leftover ham bone, two smoked ham hocks can be substituted (1-1/2 pounds). They are saltier than a ham bone, so reduce the added salt in your soup accordingly. When you remove the ham hocks from the pot, shred the meat off of the bones and return it to the pot before serving. Discard the bones.Make-ahead:
The soup can be stored, tightly-covered, in the refrigerator for 3 days, or frozen for 2-3 months. When reheating (to 160 degrees F), add additional stock to thin the soup, if needed. Note: The nutrition estimate reflects 1/6 of the soup recipe and does not include croutons. Have a question about this recipe? Check out the FAQ’s above, or leave a comment below. We’ll do our best to help!Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
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I’ve made this before and absolutely love it. I want to double the recipe this time– but I’m wondering if the one ham bone is enough? (everything else would be doubled)…
Hi Julia, I’m so glad you enjoyed the soup! To be honest, even after making this recipe for many years, I’ve never actually doubled it. My hunch is that if you’re using a large, meaty ham bone, you should be ok with one. But, if your ham bone is smaller or not very meaty, you might want to use two for the best flavor. I wish I could give a more definite answer, but I hope that helps!
I was disappointed how it turned out. The split peas weren’t cooked enough (I used yellow instead of green split peas) even though I cooked it the recommended amount of time. I’m going back to using to my old recipe for ham & split soup I got from a Good Housekeeping magazine over 20 yearsh ago. It has more celery and onions as well as a couple of Granny Smith apples in it.
Cathy, this recipe calls for green split peas, not yellow. The latter contain more starch and tend to hold their shape longer. That’s likely why you saw different results than other readers, and as pictured. I’m glad you have a recipe you prefer — variety keeps the soup world interesting! Thanks for stopping by.
LOLLLLL
Really good! Even my picky eater grandson went for seconds of this soup! I followed the recipe.
This recipe is all you need. I’ve always cooked split pea without thyme or oregano. I tried this and the thyme takes away from it’s glory. It hijacks the wonderful, simple perfection of split pea. Try it both ways but you might agree with me, I would not add thyme if I’m serving to friends or family. Keep it simple and you will be rewarded:-)
We’ve made it both ways over the years and our friends and family prefer the flavor that thyme adds here. But, that’s the beauty of home cooking—-you get to make it your own. Happy cooking!
This is the best split pea soup I’ve ever had! I did add potatoes and some fresh sage. I used roasted chicken Better Than Bouillion for my broth. Saving this recipe!
Simple and delicious!
As a variation, I added 2 cups diced, peeled potatoes, omitted the garlic, and substituted olive oil for the butter.
I also cooked this in my instant pot for 25 min at high pressure, with a natural release (wait 15 min before venting).
I’ve been making this recipe for a few years now and it’s become a family favorite! Easy to make and delicious!
WOW! So close to my Mom’s, and of course NOT written down, which probably means it came from my Slovak grandmother! Best I’ve tried, easy to make, tasty tasty…thank you!
Great recipe, I was born in England so I was looking for a similar recipe to my mother’s, this comes close however my mother added turnip and potatoes. Well done.
This was my 5th time making this soup and it never disappoints. I used the bone I froze from our Easter ham: worked perfectly. I always make it with the homemade croutons. Thanks for such a fantastic recipe!
This was pretty good. The flavors were there, just not really coming through well. Also, the consistency wasn’t what I was looking for. This was more lumpy than a creamy soup I wanted. Still, it wasn’t bad.
Hi Lisa, as shown in the step-by-step photos and video included in the post, this recipe is meant to have some texture from the diced ham and tender carrots. If your soup turned out “lumpy” or lacking in flavor, it’s likely that it wasn’t simmered long enough for the peas to break down and the flavors to meld. We wish you the best in finding a version of Split Pea Soup that’s more in line with your preferences.
I have several recipes in my soup rotation but have never made a pea soup. With the Easter ham bone, I made the same stock I usually make using turkey/chicken carcasses and beef or pork ribs.
Using the ham-bone stock only, I simmered the carrots onions and celery. Everything else in recipe was followed, with one addition.
I added 1-cup of diced Yukon Gold potato, just because.
Very delicious and a new addition to our soup rotation. Thank you!
This recipe is so yummy! I made it using our leftover Easter ham. I didn’t have fresh thyme so I used the dried spice can version and it was still so delicious! This is my go-to for split pea & ham soup.
Just like my Mom use to make! /beyond Yum!!! Thank you!!!
This recipe is incredible, my family begs for it after every holiday ham. We are herb nuts so I add extra thyme, otherwise I follow the recipe. Printed and saved to the recipe binder for years to come. Thank you!