Go Back
–+ servings
Split Pea and Ham Soup Recipe

Split Pea and Ham Soup

Wholesome Cove
This classic Split Pea and Ham Soup is thick, smoky, and deeply satisfying — the kind of soul-warming bowl that turns a leftover ham bone into something truly extraordinary. Dried green split peas slowly break down into a naturally creamy, hearty broth while the ham bone infuses every spoonful with rich, smoky flavor. Sautéed onion, celery, garlic, and carrots round out the base, and the whole pot comes together with minimal effort and maximum payoff. It's a timeless American comfort food staple that's budget-friendly, freezer-friendly, and even better the next day.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 290 kcal

Equipment

  • Large Dutch oven or heavy bottomed soup pot - At least 5–6 quart (4.7–5.7L) capacity
  • Wooden spoon or silicone spatula - For stirring and scraping the bottom of the pot
  • Chef's knife and cutting board - For dicing vegetables
  • Vegetable peeler - For peeling carrots
  • Measuring cups and spoons
  • Immersion blender - (optional) For partially blending the soup to a creamier texture
  • Ladle - For serving
  • Tongs - For safely removing the hot ham bone from the pot

Ingredients
  

  • 1 lb dried green split peas - 450g; rinsed and picked over for debris
  • 1 large meaty ham bone - From a leftover holiday or spiral ham; a smoked ham hock works as a substitute
  • 1 tablespoon olive oil
  • 1 large yellow onion - About 1.5 cups or 200g, diced
  • 3 medium carrots - About 1 cup or 130g, peeled and diced
  • 3 celery stalks - About 1 cup or 110g, diced
  • 4 garlic cloves - Minced
  • 4 cups low-sodium chicken broth - 960ml
  • 4 cups water - 960ml
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper - Plus more to taste
  • 1/2 teaspoon salt - Plus more to taste at the end

Optional Add-Ins

  • 1-2 cups additional diced cooked ham - About 150–300g; for a meatier soup

For Garnish

  • fresh parsley - Chopped; optional

Instructions
 

  • Pour the dried split peas into a fine mesh strainer and pick through them to remove any pebbles or shriveled peas. Rinse thoroughly under cold running water until the water runs clear, then set aside to drain.
  • Peel and dice the carrots into ½-inch (1.25cm) pieces, then dice the celery and onion to the same size. Mince the garlic cloves finely and set all vegetables aside.
  • Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and celery and cook for 4–5 minutes until softened, then stir in the minced garlic and cook for 30–60 seconds until fragrant.
  • Pour in the chicken broth and water, then stir in the rinsed split peas. Nestle the ham bone into the liquid and add the bay leaves, thyme, black pepper, and salt.
  • Increase heat to medium-high and bring the pot to a boil, stirring occasionally. Reduce heat to low, partially cover with the lid, and simmer gently for 60–75 minutes, stirring every 15–20 minutes and scraping the bottom to prevent sticking.
  • Use tongs to carefully lift the ham bone out of the pot and transfer it to a cutting board. Once cool enough to handle, pull all the meat from the bone, discard the bone and any cartilage, and shred or chop the ham into bite-sized pieces.
  • Stir the diced carrots into the pot, along with the shredded ham and any additional diced cooked ham if using. Simmer uncovered for 25–30 minutes, stirring frequently, until the carrots are tender and the soup has reached your desired thickness.
  • Remove and discard the bay leaves. If desired, use an immersion blender to partially blend the soup directly in the pot for a creamier texture. Taste and adjust salt and pepper, and stir in extra water or broth if the soup is thicker than you prefer.
  • Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately with crusty bread or dinner rolls on the side.

Notes

  • Use a meaty ham bone for the richest broth. If your bone has little meat left, supplement with a diced ham steak added at the beginning of cooking.
  • Go easy on salt at the start — ham varies in saltiness and the broth concentrates as it cooks. Always taste and adjust seasoning at the very end.
  • A smoked ham hock is the best substitute if you don't have a leftover ham bone. It's widely available at most grocery stores and delivers the same smoky depth.
  • Stir the soup every 15–20 minutes during the simmer, scraping the bottom of the pot each time to prevent the split peas from scorching.
  • Add the carrots in the final 25–30 minutes rather than at the very beginning to keep them from turning mushy.
  • The soup thickens considerably as it cools. If it seems a little thin in the pot, it will thicken up once served or refrigerated. Add a splash of water or broth when reheating.
  • For a vegetarian version, omit the ham, use vegetable broth, and add 1 teaspoon of smoked paprika to replicate the smoky depth.
  • Slow cooker method: add all ingredients to the slow cooker and cook on low for 8–10 hours or on high for 4–5 hours. Remove the bone, shred the meat, and stir it back in before serving.
  • Refrigerate leftovers in an airtight container for up to 4–5 days, or freeze for up to 3 months. Reheat on the stovetop with a splash of broth or water to loosen.
  • For a creamier texture, use an immersion blender to partially blend the soup directly in the pot — just a few passes while leaving plenty of chunks for texture.

Nutrition

Serving: 1BowlCalories: 290kcalCarbohydrates: 38gProtein: 22gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 650mgPotassium: 720mgFiber: 15gSugar: 6gVitamin A: 45IUVitamin C: 8mgCalcium: 6mgIron: 18mg
Keyword comfort food soup, ham bone soup, leftover ham recipes, split pea and ham soup, split pea soup
Tried this recipe?Let us know how it was!