My grandmother made split pea and ham soup every single winter, and the smell of it simmering on the stove is one of my clearest childhood memories. I finally sat down to recreate her version a few years ago, and I’ll be honest, it took me three attempts before I got it right.

The biggest lesson I learned? The ham bone is everything. My first batch I used pre-diced ham from the deli counter, and while it was fine, it was missing that deep, smoky backbone that makes this soup unforgettable.

The second time I added too much liquid too early and ended up with something closer to pea water. By my third try, I’d figured out the balance, and now this pot of thick, creamy, savory soup is something I make every time there’s a holiday ham in the fridge.

It’s the kind of recipe that rewards patience. The split peas slowly break down into the broth, the ham falls off the bone, and you’re left with one of the most satisfying bowls of soup imaginable. Once you taste it, you’ll understand why this dish has been a staple of American kitchens for generations.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	1 hour 45 minutes
Total Time	2 hours 5 minutes
Servings	8 servings
Difficulty Level	Easy

If you love warming, stick-to-your-ribs soups, you might also enjoy this Ham and Bean Soup — it’s made with very similar ingredients and is just as easy to pull together.

Table of Contents

Why You’ll Love This Split Pea and Ham Soup Recipe

This is the kind of soup that earns a permanent spot in your recipe rotation after just one pot. It’s hearty, deeply flavorful, and satisfying in a way that few soups can match.

It’s practically hands-off. Once everything goes into the pot, the stove does the work for you. You can walk away, tidy up the kitchen, and come back to a beautifully thick soup that smells incredible.
It’s a brilliant use of leftovers. If you’ve just finished a holiday ham and have the bone sitting in the fridge, this is the single best thing you can do with it. The bone gives the broth a richness that no store-bought shortcut can replicate.
Budget-friendly through and through. Dried split peas are one of the most affordable ingredients in the grocery store. Combined with a leftover ham bone, this pot of soup costs almost nothing to make.
It freezes beautifully. Make a big batch on the weekend, and you’ve got ready-to-go meals stashed away for the whole month. It reheats perfectly and may even taste better the next day.
Deeply nutritious. Split peas are packed with plant-based protein, fiber, and essential minerals. This is one of those soups that genuinely nourishes you from the inside out.
Totally customizable. Add potatoes for extra heartiness, swap in a ham hock if you don’t have a bone, or blend a portion of the soup for a creamier texture. The recipe is flexible and forgiving.
Family-approved. Kids and adults alike tend to love the mild, savory flavor. It’s never spicy or polarizing, just warmly satisfying.

Ingredients

Keeping the ingredient list simple is part of what makes this recipe so special. The flavor comes from quality produce and a good ham bone, not from a long list of additions.

1 lb (450g) dried green split peas, rinsed and picked over for any debris
1 large meaty ham bone (from a leftover holiday ham or spiral ham; a smoked ham hock works as a substitute)
1 tablespoon olive oil
1 large yellow onion, diced (about 1.5 cups / 200g)
3 medium carrots, peeled and diced (about 1 cup / 130g)
3 celery stalks, diced (about 1 cup / 110g)
4 garlic cloves, minced
4 cups (960ml) low-sodium chicken broth
4 cups (960ml) water
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt, plus more to taste at the end
1–2 cups (about 150–300g) additional diced cooked ham (optional, for a meatier soup)
Fresh parsley, chopped, for garnish (optional)

Read Also: Ham and Potato Soup

Kitchen Equipment Needed

You don’t need anything fancy here. This is a one-pot wonder, and the tools are simple.

Large Dutch oven or heavy-bottomed soup pot (at least 5–6 quarts / 4.7–5.7L) — essential for even heat distribution and preventing scorching during the long simmer
Wooden spoon or silicone spatula — for stirring and scraping the bottom of the pot
Chef’s knife and cutting board — for dicing the vegetables
Vegetable peeler — for the carrots
Measuring cups and spoons
Immersion blender — optional, but very handy if you want to partially blend the soup for a creamier texture without dirtying another appliance
Ladle — for serving
Tongs — for safely removing the hot ham bone from the pot

For a lighter option, try: Lentil Soup

Recommended Products for This Recipe

These are the products I personally rely on every time I make this soup, based on real experience in my own kitchen.

1. Lodge Enameled Cast Iron Dutch Oven

A heavy cast iron Dutch oven is the single best investment you can make for slow-simmered soups like this one. The thick walls hold heat evenly and prevent the split peas from scorching at the bottom, which is a real problem with thinner pots over a long simmer. I’ve had mine for years and it still looks brand new.

Get it on Amazon

2. Cuisinart Immersion Blender

Partially blending the soup directly in the pot is the secret to getting that thick, creamy texture without fully pureeing it. An immersion blender is far less messy than transferring hot soup to a countertop blender, and Cuisinart’s model is powerful, easy to clean, and reasonably priced.

Get it on Amazon

3. Hurst’s HamBeens Split Pea Soup Mix

If you don’t have a ham bone but still want exceptional flavor, this split pea mix includes a seasoning packet that punches well above its weight. It’s a great pantry backup for when you want a quick, flavorful soup without planning days ahead.

Get it on Amazon

4. Smoked Ham Hock

When you don’t have a leftover holiday ham bone, a smoked ham hock is the very next best thing. It simmers in the broth and releases that same deep smoky flavor that makes split pea soup taste the way it’s supposed to taste.

Get it on Amazon

Read Also: Potato Leek Soup

Step-by-Step Instructions: How to Make Split Pea and Ham Soup

Step 1: Rinse and Sort the Split Peas

Pour the dried split peas into a fine mesh strainer or colander.
Spread them out and pick through them carefully, removing any small pebbles, dark or shriveled peas, or debris. This only takes a minute or two and is an important step you should not skip.
Rinse the peas thoroughly under cold running water, stirring them with your hand until the water runs clear.
Set them aside to drain while you prepare the vegetables.

Step 2: Dice the Vegetables

Peel the carrots using a vegetable peeler, then dice them into pieces roughly 1/2 inch (1.25cm) in size. Try to keep the pieces uniform so they cook evenly.
Trim and dice the celery stalks into similar 1/2-inch pieces.
Peel the onion, cut it in half, then dice it into roughly 1/2-inch pieces.
Mince the garlic cloves finely using a knife or a garlic press. Set all the prepped vegetables aside.

Step 3: Sauté the Aromatics

Place your Dutch oven or soup pot on the stove over medium heat.
Add the tablespoon of olive oil and allow it to heat for about 30 seconds.
Add the diced onion and celery to the pot. Stir them around and cook for 4 to 5 minutes, stirring occasionally, until they have softened and the onion is just starting to turn translucent.
Add the minced garlic and stir it in. Cook for another 30 to 60 seconds, just until it smells fragrant. Be careful not to let it brown, as browned garlic can turn bitter.

Step 4: Add the Peas, Ham Bone, and Liquid

Pour in the 4 cups (960ml) of chicken broth and the 4 cups (960ml) of water. Stir to combine.
Add the rinsed and drained split peas to the pot and stir them in.
Nestle the ham bone down into the liquid so it is mostly submerged. If the bone is too large to fully submerge, that is completely fine.
Add the 2 bay leaves, 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Give everything a good stir.

Step 5: Bring to a Boil, Then Simmer

Increase the heat to medium-high and bring the pot to a boil, stirring occasionally to prevent the peas from settling and sticking to the bottom.
Once the soup reaches a full boil, reduce the heat to low. The soup should be at a gentle, steady simmer, with just a few bubbles slowly breaking the surface.
Place the lid on the pot, leaving it slightly cracked to allow some steam to escape and prevent the soup from boiling over.
Let the soup simmer for 60 to 75 minutes, stirring every 15 to 20 minutes, making sure to scrape the bottom of the pot each time to prevent sticking.

Step 6: Remove the Ham Bone and Shred the Meat

After 60 to 75 minutes, the split peas should have broken down significantly and the soup will be noticeably thick. Use tongs to carefully lift the ham bone out of the pot and transfer it to a cutting board.
Allow the bone to cool for 5 to 10 minutes until it is safe to handle.
Use two forks or your fingers to pull all the meat away from the bone. Discard the bone, any cartilage, and any skin.
Shred or roughly chop the ham into bite-sized pieces.

Step 7: Add the Carrots and Return the Ham

Add the diced carrots to the pot and stir them in.
Return the shredded ham meat to the pot. If you are using additional diced cooked ham for a meatier soup, add it now as well.
Continue simmering, uncovered this time, for an additional 25 to 30 minutes, stirring frequently, until the carrots are tender and the soup has reached your desired thickness.

Step 8: Blend (Optional) and Season

Remove and discard the bay leaves.
If you prefer a creamier, smoother texture, use an immersion blender to partially blend the soup directly in the pot. Blend just a few passes — you want to leave plenty of chunky pieces for texture. Alternatively, transfer about 2 cups (480ml) of soup to a regular blender, blend it smooth, and stir it back in.
Taste the soup carefully and adjust the seasoning. Because ham varies a lot in saltiness, you may need more salt, or you may need none at all. Add black pepper and salt a little at a time.
If the soup has gotten thicker than you like, stir in a little extra water or broth until you reach your preferred consistency.

Step 9: Serve

Ladle the hot soup into bowls.
Garnish with a sprinkle of fresh chopped parsley if desired.
Serve immediately with crusty bread or homemade rolls on the side for dipping.

This soup is a great meal to make with any of your ham recipes — a leftover holiday ham gives you both the bone and plenty of diced meat for this soup in one go.

Tips for The Best Split Pea and Ham Soup

A few small adjustments can make a noticeable difference in the final result. Here are the things I’ve learned through plenty of trial and error.

Use a meaty ham bone. A bone with a good amount of meat attached will give you the richest, most flavorful broth. If your bone doesn’t have much meat left on it, supplement with a diced ham steak added at the beginning.
Don’t skip the sauté step. Softening the onion, celery, and garlic in oil before adding the liquid adds a foundational layer of flavor. It takes 5 minutes and is well worth it.
Go easy on the salt at the start. Ham can be quite salty, and the broth will concentrate as it cooks. Season lightly at the beginning and always taste and adjust at the end.
Stir regularly. Split peas settle at the bottom and can scorch if you forget about the pot. A quick stir every 15 to 20 minutes keeps the soup smooth and prevents burning.
Add carrots later in the cooking process. Adding them toward the end (rather than at the very beginning) keeps them from turning mushy. They should be tender but still hold their shape.
Simmer low and slow. A rapid boil will cause the soup to reduce too quickly and can make the peas stick. Keep it at a gentle simmer for the best texture.
Blend partially for a creamier result. You don’t have to blend at all, but running an immersion blender through the pot for just a few seconds transforms the texture from chunky to lusciously thick and creamy while keeping some rustic texture.
The soup thickens as it cools. If it seems a little thin in the pot, it will thicken up significantly once you ladle it into bowls or refrigerate the leftovers. Add extra liquid when reheating.
Don’t stress if your peas take longer. Older dried peas can take longer to break down. If yours still seem firm after 75 minutes, just keep simmering and check every 10 to 15 minutes.

Another favorite: Beef Barley Soup

What to Serve with Split Pea and Ham Soup

This soup is a full meal on its own, but the right accompaniments can turn it into something really special. Here are my favorite things to serve alongside it.

A thick slice of Homemade Biscuits is my absolute go-to pairing. The flaky, buttery layers are made for scooping up the thick, creamy soup.

Crusty bread or dinner rolls — You need something to dip in that broth. A simple baguette or a batch of Dinner Rolls works perfectly.
Simple green salad — A crisp salad cuts right through the richness of the soup and adds freshness to the meal. A light vinaigrette-dressed salad of mixed greens, cucumber, and cherry tomatoes works beautifully.
Broccoli Salad — The bright, crunchy texture of a broccoli salad is a great contrast to a thick, creamy soup.
Cornbread — Split pea soup and cornbread is a deeply satisfying American pairing. The slightly sweet, crumbly cornbread is wonderful alongside the savory soup.
Croutons on top — Toss some cubed bread in butter and toast until golden, then scatter over the soup just before serving. The crunch is a great contrast to the creamy texture.
Coleslaw — A tangy, creamy coleslaw brings a welcome brightness and crunch alongside a bowl of hearty soup.
Grilled cheese sandwich — A golden grilled cheese sandwich for dipping into this soup is, frankly, a great life decision.

Variations of Split Pea and Ham Soup

The classic version is hard to beat, but this recipe is adaptable in plenty of ways. Here are some of my favorite ways to switch it up.

One of the most popular takes is slow cooker split pea soup. Load everything into the slow cooker in the morning, cook on low for 8 to 10 hours or on high for 4 to 5 hours, and come home to a fully cooked, deeply flavorful soup. You don’t even need to sauté the vegetables first if you are short on time.

Add potatoes. Dice 2 medium Yukon Gold potatoes and add them to the pot at the same time as the carrots. They add extra heartiness and a creamier texture as they break down.
Yellow split peas. Swap green split peas for yellow split peas if you prefer a slightly milder, nuttier flavor and a golden-colored soup rather than the traditional olive green.
Smoked ham hock instead of ham bone. A smoked ham hock is a widely available alternative that delivers the same smoky depth. You will get less meat to shred back in, so consider adding a diced ham steak as well.
Instant Pot version. Sauté the aromatics on the sauté setting, add the remaining ingredients, and cook on high pressure for 15 minutes, followed by a 15-minute natural pressure release. It significantly cuts down the cooking time.
Vegetarian split pea soup. Leave out the ham entirely, swap the chicken broth for vegetable broth, and add a teaspoon of smoked paprika to mimic the smoky depth. It is surprisingly satisfying even without any meat.
Add a splash of apple cider vinegar. Stirring in a teaspoon of apple cider vinegar at the very end brightens all the flavors and cuts through the richness beautifully.
Smoky bacon variation. If you don’t have a ham bone or hock, fry 4 to 6 strips of thick-cut smoked bacon in the pot first, remove them, crumble them, and use the rendered fat to sauté the aromatics. Stir the bacon back in at the end.

Read Also: Slow Cooker Ham

Storage and Reheating

Split pea and ham soup is arguably one of the best soups you can make ahead, because the flavor genuinely improves after a night in the refrigerator.

Refrigerating: Allow the soup to cool to room temperature, then transfer it to airtight containers and refrigerate for up to 4 to 5 days. The soup will thicken considerably when cold, which is completely normal.
Freezing: This soup freezes exceptionally well. Transfer cooled soup to freezer-safe containers or zip-lock bags, leaving a little room for expansion, and freeze for up to 3 months. Label the containers with the date.
Thawing: To thaw frozen soup, transfer it to the refrigerator the night before and let it thaw slowly overnight. You can also thaw it in a pot on the stove over low heat, stirring occasionally.
Reheating on the stovetop: Pour the soup into a pot over medium-low heat. Because the soup thickens substantially in the refrigerator and freezer, add a splash of water or chicken broth and stir it in while it heats up. Taste and adjust the seasoning before serving.
Reheating in the microwave: Transfer a single serving to a microwave-safe bowl, add a small splash of water or broth, and cover loosely. Microwave on medium power in 1-minute intervals, stirring between each, until heated through.
Do not refreeze soup that has already been thawed.

For another hearty make-ahead soup, check out this Bone Broth Soup.

Nutritional Facts

The following is an estimate per serving (based on 8 servings) made with a meaty ham bone and no additional diced ham. Numbers will vary depending on the ham’s fat content and saltiness.

Nutrient	Per Serving
Calories	~290 kcal
Total Fat	6g
Saturated Fat	1.5g
Cholesterol	30mg
Sodium	650mg
Total Carbohydrates	38g
Dietary Fiber	15g
Sugars	6g
Protein	22g
Iron	3mg

Read Also: Best Lentil Soup Recipes

Health Benefits of Key Ingredients

This soup packs a serious nutritional punch. It is not just comfort food — it is genuinely good for you.

Split peas, in particular, are one of the most nutritious and underrated ingredients in any pantry. They are loaded with slow-digesting complex carbohydrates that keep you full for hours, and they are an excellent plant-based protein source with roughly 16 grams of protein per cooked cup.

Green split peas are rich in dietary fiber, which supports digestive health and helps maintain healthy cholesterol levels. They also provide iron, potassium, and B vitamins including folate.
Carrots are loaded with beta-carotene, an antioxidant that the body converts to vitamin A. Vitamin A is essential for eye health, immune function, and healthy skin.
Celery provides vitamin K, which plays a role in bone health and blood clotting. It is also a hydrating, low-calorie vegetable that adds flavor without adding much to the calorie count.
Onion and garlic contain compounds like quercetin and allicin that have anti-inflammatory and immune-supporting properties. Garlic in particular has been studied for its potential to support heart health and combat infections.
Ham (in moderation) provides high-quality protein and important minerals like zinc, phosphorus, and selenium. Using a ham bone rather than large amounts of diced ham keeps the sodium and saturated fat on the lower end while still delivering big flavor.
Chicken broth contributes collagen and minerals to the broth, and using a low-sodium version helps keep the overall sodium content more manageable.

This soup pairs especially well with some vibrant Roasted Brussels Sprouts with Bacon on the side for extra vegetables.

FAQs About Split Pea and Ham Soup

1. Do I need to soak split peas before making this soup?

No, you do not need to soak split peas. Unlike dried beans, split peas are already hulled and split in half, which means they soften and break down during the cooking process without any pre-soaking required. Just rinse them well and add them straight to the pot.

2. What can I use if I don’t have a ham bone?

A smoked ham hock is the most popular substitute and is widely available at most grocery stores. You can also use a diced ham steak, smoked bacon, or a smoked pork shank. If you want the soup to still have a smoky depth without any pork, add a teaspoon of smoked paprika to the broth.

3. Why is my split pea soup too thick?

Split peas naturally break down and absorb liquid as they cook, which creates that wonderfully thick consistency. If it gets thicker than you like, simply stir in extra water or chicken broth a little at a time until you reach the texture you want. The soup will also thicken further as it cools, so factor that in when judging the consistency in the pot.

4. Can I make this soup in a slow cooker?

Absolutely. Add all the ingredients to the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. You do not need to sauté the vegetables first, though doing so adds a bit of extra flavor. Remove the ham bone, shred the meat, and stir it back in before serving.

5. Can I freeze split pea and ham soup?

Yes, and it freezes beautifully. Let the soup cool completely, then transfer it to airtight freezer-safe containers or bags and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and then reheat on the stovetop with a splash of water or broth, as the soup will have thickened significantly.

Read Also: Easy Healthy Crockpot Chili

Final Thoughts

Split pea and ham soup is one of those recipes that reminds you why cooking from scratch is always worth it. There is no shortcut or canned version that comes close to the real thing.

Once you make it that first time and taste how the ham bone transforms the broth into something smoky, silky, and deeply satisfying, it will earn a permanent place in your cold-weather recipe lineup. I hope this becomes your go-to version for every holiday ham leftover from here on out.

If you give it a try, I would love to hear how it turns out for you. Drop a comment below, and feel free to share it with someone who could use a bowl of something warm and wholesome this season.

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