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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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.
Diane Nabor says
Like people have said on Pinterest, I need to make a double recipe of this next time! My family devoured this. Best split pea we’ve had. I took a photo before they ate it all and will add it to the pin with all the others! Thanks for sharing this terrific soup!
Amanda Biddle says
I’d love to see your photo, Diane! I’ve been enjoying seeing everyone’s pictures on Pinterest and Instagram. So glad to hear how much you and your family enjoyed the recipe!
Happy Cooking!
Patti says
I was never big on peas, and if I have to admit, at 64 I still don’t like them. LOL. However, my mother in law would make it here and there, so it was an easy try, and so good. Love your recipe!! Will be freezing some, since it’s winter in the UP of Michigan. A good hot soup is great on a cold afternoon or dinner in this house!
Amanda Biddle says
I’m so glad you enjoyed, Patti! This is definitely a good one to warm up with in a cold night! Happy Cooking!
Lori says
Perfect Amounts and Flavor was Delicious…. Best Pea Soup I have ever Made.. Thank you Yummy
Sarah Johnson says
First try at a split pea with a full ham bone and I must say it was delicious. So easy! Just hope I can replicate it again and again! Thanks!
Deborah says
This is excellent! I added a few more carrots and celery, only used ham hocks, and a touch of white pepper to finish. Lovely soup, thank you for the recipe.
deevee says
Fab! And your photos are just as amazing. Thank You for posting this recipie
Amanda Biddle says
:) Thank you. I’m so glad to hear you enjoyed the recipe and the photos!
Patti Kinney says
Excellent! Not too thick or too thin. I also used the dry thyme and all chicken broth. I probably added more celery and carrots than called for as well. Measuring isn’t my strong suit when cooking lol. This will be the only pea soup I every make
Sarah says
This was my first attempt at split pea soup and it was AMAZING! I followed the recipe exactly as written and made the croutons out of days old homemade rolls I left over. Perfect pairing. The ham bone I used was from a hickory ham from Costco. I used just the minimum amount of salt called for. Thank you!
Jason says
Terrific and easy recipe! We’ve used the New Basics recipe for years, which includes spinach and sherry, so this is a great alternate option. Very flavorful and foolproof. Thank you!
Nora Jimenez says
This is by far the best split pea soup I ever made and try!!! 100% recommended!!
Thank you so much for sharing. ;)
Bob B says
I made the recipe with a ham bone and leftover ham without any alterations except for using dried thyme instead of fresh (~1 tsp.) It is really good. My new go to recipe.)
Barbara L Tucker says
I am no cook, but this recipe made me a hero with the fam. Easy-Peasy.
Wendy says
So delicious! I didn’t have a ham bone so I used ham hocks and it was so delicious! Only made a single batch the first time and was so disappointed when it was gone – I will only make double batches from now on. Thanks for the great recipe!
Colleen Alfonso says
Like OMG easy, simple if you mess this recipe up…GET OUT THE KITCHEN..I got my ham from Honey Baked for Thanksgiving so I saved a corner of the ham with the sugar cap threw that in at the end and needless to say the little sweetness added to the recipe
Christine Murray says
Easy recipe, fantastic results. New favourite!!
Susan Long says
So easy to make and very tasty !!
Jsmie says
Best Split Pea soup !! Thank you for sharing ????
janet Ellis says
My husband found this recipe on-line and made it and it was delicious. The croutons were a great addition.
Barbara says
Made this for the first time today and it’s so delicious! I’ve tried different recipes for pea soup with mixed results, but this one is easy and super yummy. This is the only recipe I’ll use from now on
Raymond hoodja says
Absolutely phenomenal. 1st time and people think I should open a restaurant. Delicious
Laveda Anderson says
Great soup! I added potatoes – the only thing I did differently. Loved it!