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.
Lulu says
Wow. I have never liked split pea soup, and I’ve tried quite a few. My husband asked for it so I looked for as recipe that might maybe, hopefully make it palatable. This exceeded and shattered my expectations. Absolutely delicious.
Oh and we don’t eat pork so I used a smoked beef sausage instead of ham, and all 8 cups broth, otherwise followed the recipe. Yum.
Sheri says
I never leave comments but I have to with this recipe. First time making split pea soup and it is the best tasting split pea soup I’ve ever had!! Thank you for sharing this recipe! Oh and I made it with ham shanks, x2.
Debbie Rivero says
This is the first split pea soup recipe I’ve ever tried, and it will be the last. It’s amazing, and so easy. I, too, use all broth, and omit the carrots since my son can’t stand them. I always double the recipe, and add extra cubed ham so it’s more of a main dish. Thank you so much!!
peter ullman says
I’ve made this recipe maybe 5 times now…it is the best pea soup i’ve ever had and my friends and coworkers agree! Sometimes I mix in yellow split peas in addition to green to vary the color…I usually add more pork as well. It gets better with age…I make triple the recipe and eat it for a month!!!!
peter ullman says
Oh and I don’t do the croutons although that’d be amazing!!!! Also I store the surplus in ziploc freezer bags flat in my freezer. I also cook longer than recommended so the soup is thicker. Enjoy this king of pea soup recipes.
Becca says
I used about a 1.5-2lb ham hock that was smoked and uncured. After the soup was cooking for about an hour as the recipe suggests, I took the ham out to cut into smaller pieces and return to the pot (and removed the bone, of course). I absolutely LOVED this recipe. I honestly might add extra peas next time I make it!
Margaux Parsons says
This was dinner tonight with the garlic croutons and was fabulous. I took the recommendation to purchase a ham bone on its own, but I’ll be making it again after my Easter ham. Rave reviews from my husband and daughter, who approached the table saying she doesn’t like split pea soup. She’s changed her mind!
Becky says
This recipe is a keeper. I just made it for the first time, but will be making it many times. My husband loves it too! Thank you for sharing!
Kay says
Made this soup twice, both times with smoked turkey instead of ham. Absolutely delicious each time. Followed the recipe to a “T” except for the ham and halved it. Came out great each time. Definitely a keeper for the winter at Our house.
Melissa says
Delicious! I used 2 tablespoons of butter and 1tablespoon of olive oil and it was perfect. Thank you for sharing it!
Meg Korsak says
Not a huge fan of split pea soup, but this is pretty great. Quick, easy and delicious. I doubled the recipe half way through because my ham bone was so big it wasn’t submerged, so half the veggies were sautéed and half not. Didn’t make a difference. I also used two teaspoons of dried thyme instead of the fresh for more of a flavor punch, but I still like your idea of adding some fresh just before serving. Good job! I’ll be keeping this one.
Thanks,
A David Staab says
Second time I’ve made this recipe with a few modifications. I add northern beans, a couple of potatoes, cubed, and a touch of cayenne. When served, I add a shake of nutritional yeast and ground parmesan. It’s pretty much to die for.
Dan James says
Second time I’ve made it this month! Was never ever a big fan of split pea soup till now ! Delicious 5 stars !
Kathy Richardson says
I made this soup yesterday , I have to tell you that it is the best pea soup I have ever had. The only change I made was I used all chicken broth. . .Oh my goodness was it good !! Thank you so much
Alison says
???? Love your split pea soup recipe!!! It is so good! Super easy to make & doesn’t take too long. ???? My boyfriend loves this so much, I had 1 bowl & he brought it to work all week & had for dinner! ???? I doubled the recipe this time around. ????
Tommy says
We’ve tried several recipes over the years until today when I made Striped Spatulas Split Pea Soup. My wife and kids went back for seconds.
Thank you Amanda. This is by far the best and our search is over.
Alynn says
My first time making split pea soup! I generally don’t like it, but for Valentine’s day, I made it for my husband, it turned out Fantastic! Kids liked it too! I improvised a bit, used 3 strips of bacon for the ham bone and used half chicken stock and half veggie. Also used leeks instead of onions. Thanks, the recipe is a keeper!
Cindi says
I used all chicken stock and added a dash of liquid smoke it’s pure deliciousness!!
Randy Willis says
Thanks for the great recipe!My Wife’s out of town for a week or so,and I’ve been working non stop in the barn on machinery.Although I heat the barn with wood while working ,the nasty and cold Michigan weather gave me a hankering for some hot pea soup.I don’t cook too often ,but I’m not too bad at it.With no ham bone, I cubed two cups of smoke ham, and one cup of bacon I pre cooked and chopped and I also seldom use water while cooking, so I used 100% chicken broth.Turned out superb!
roz kelley says
My mom made pea soup oft en when I was a kid and we loved it never made it myself but tried your recipe came out excellent. Will make again. I am by myself and made a fairly large pot. Way to much for just me. Hope my neighbors like pea soup.lol
Laura says
Did you freeze some? It freezes well!
Karen says
Made this today. Super excellent! A definite five star! Taking some to work tomorrow to share the love. Thank you!!!
lee says
Had a family gathering on Saturday and decided to make pea soup from the left over ham ~ btw my husband loves pea soup but i have never made it ~ but i do like to cook ~ your recipe was the first I stumbled upon and it looked interesting ~ well here are his comments “best pea soup ever” “ awesome” ~ oh and the croutons a very nice touch! I will definitely be checking out your website in the future ~ who doesn’t luv a extra splash of bourbon!