Save to Pinterest A comforting, savory soup made with split peas, leftover ham, and a ham bone for rich, smoky flavor—perfect for chilly days and making the most of leftovers.
I first made this split pea and ham soup after a holiday ham dinner. It quickly became a family favorite thanks to its deep flavor and easy one-pot preparation.
Ingredients
- Ham bone: 1 leftover ham bone with some meat attached
- Ham: 1 cup cooked ham, diced
- Onion: 1 large, diced
- Carrots: 2, peeled and diced
- Celery: 2 stalks, diced
- Garlic: 2 cloves, minced
- Bay leaf: 1
- Split peas: 2 cups dried, rinsed and sorted
- Chicken broth: 8 cups low-sodium (or water)
- Thyme: 1 teaspoon dried
- Black pepper: 1/2 teaspoon
- Salt: To taste
Instructions
- Sauté vegetables:
- In a large soup pot or Dutch oven, heat oil over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Combine main ingredients:
- Stir in split peas, ham bone, bay leaf, thyme, and black pepper. Pour in chicken broth.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until peas are tender and soup thickens.
- Remove bone & add ham:
- Remove the ham bone and bay leaf. Let bone cool, pick off any remaining meat, and return it to the pot with diced ham.
- Season & texture:
- Taste and adjust seasoning with salt and more pepper if needed. Use immersion blender to partially puree soup if desired for a creamier texture.
- Serve:
- Serve hot, ideally with crusty bread.
Save to Pinterest This split pea soup brings back memories of gathering around the kitchen table on cold evenings, ladling out steaming bowls for everyone.
Required Tools
Large soup pot or Dutch oven, cutting board and knife, ladle, and an immersion blender if you want creaminess.
Allergen Information
This soup contains none of the top 8 allergens. If you use store-bought broth or ham, check labels for gluten or other allergens.
Nutritional Information
Each serving provides about 320 calories, 8 g fat, 38 g carbohydrates, and 22 g protein.
Save to Pinterest This hearty soup is the perfect use for leftover ham and always tastes better the next day. Enjoy every spoonful on a chilly evening!
Recipe Questions & Answers
- → What makes split peas ideal for this dish?
Split peas break down during cooking, creating a naturally creamy texture and lending a subtle sweetness that complements smoky ham beautifully.
- → Can I use fresh ham instead of a ham bone?
Yes, diced cooked ham adds great flavor and texture, though using a ham bone adds extra depth and richness.
- → How can I thicken the preparation if it’s too thin?
Simmering uncovered reduces liquid and thickens texture, or use an immersion blender to puree part of the peas for creaminess.
- → Is it possible to make this without meat?
Omitting ham and bone and adding smoked paprika with vegetable broth provides a smoky depth without meat.
- → What herbs enhance the flavor best?
Dried thyme and bay leaf add fragrant herbal notes that meld well with peas and ham for a balanced taste.