I’m so excited to share my Split Pea Soup With Ham — a bowl of slow-simmered comfort that turns leftover ham (or a ham bone) into a deeply savory, cozy soup. It’s thick, a little smoky, and full of simple vegetables that make it feel like a real home-cooked meal. If you’ve ever wanted to stretch holiday ham into something everyone will love the next day, this is the recipe.
Level: Easy
Total Time: ~1 hour 30 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes (simmering)
Yield: ~6 servings
Course: Soup
Cuisine: Classic / Comfort
One of my favorite post-holiday tasks is turning the leftover ham bone into soup. Split peas break down into a naturally creamy, hearty base without any blending, and the ham bone gives it a smoky, meaty richness that makes every spoonful satisfying. This recipe is straightforward: soften a mirepoix (onion, carrot, celery), add split peas, a meaty ham bone, herbs, and stock, then simmer until the peas collapse into a thick stew. I add diced ham near the end so the pieces stay tender and don’t over-salt the pot.
Description
What makes this split pea soup great:
- Simple pantry staples: dried split peas, onions, carrots, celery, garlic.
- Deep flavor from a ham bone or ham hocks (great way to use leftovers).
- Creamy texture without pureeing — the peas break down on their own.
- Flexible: works with all stock or a mix of stock + water to balance salt.
- Great for make-ahead meals and freezes well.
Ingredients
• ¼ cup unsalted butter (or 2 tbsp olive oil)
• 2 cups chopped yellow onion (about 1 large or 2 medium)
• 1 cup diced carrot (¼-inch dice)
• 1 cup diced celery (¼-inch dice)
• ¼ to 1 teaspoon kosher salt, divided (start small — ham adds salt)
• ½ teaspoon freshly ground black pepper, plus more for serving
• 2 cloves garlic, minced
• 1 pound dried green split peas, rinsed and sorted
• 1 meaty ham bone (or 2 smoked ham hocks, about 1–1½ lb total)
• 1 large bay leaf (or 2 small)
• 2 teaspoons fresh thyme leaves, divided (or 1 tsp dried)
• 6 cups low-sodium chicken stock (or vegetable stock)
• 2 cups water
• 1 cup diced cooked ham (1/4-inch dice) — add near the end
• Buttery garlic croutons or crusty bread, for serving (optional)
Directions
- Prep the aromatics:
Melt the butter in a large heavy pot or Dutch oven over medium heat. Add the chopped onion, carrot, celery, ¼ tsp salt, and ½ tsp black pepper. Cook, stirring often, until the vegetables are softened and aromatic, about 5–8 minutes. Stir in the garlic and cook 30–60 seconds. - Add split peas and flavorings:
Stir the rinsed split peas into the pot so they’re coated in the butter and veggies. Nestle the ham bone (or ham hocks) into the mixture. Add the bay leaf and 1 teaspoon of fresh thyme (or 1/2 teaspoon dried). - Add liquids and simmer:
Pour in the 6 cups stock and 2 cups water. Bring to a gentle boil, then reduce heat to low and simmer uncovered. Cook, stirring occasionally, for 60–90 minutes until the split peas have mostly broken down and the soup has thickened. Stir more frequently as the soup thickens to prevent sticking; add a splash of stock or water if it becomes too thick. - Finish with ham and herbs:
During the last 15 minutes of cooking, stir in the diced ham so it warms through without overcooking. When the peas are tender and the soup is the texture you like, remove the ham bone (or hocks) and bay leaf. If you used hocks, shred any meat from the bones and return it to the pot. Stir in the remaining 1 teaspoon fresh thyme. - Season and serve:
Taste and add salt sparingly if needed (ham can be salty). Ladle into bowls, top with buttery garlic croutons or a grind of black pepper, and serve hot.
Process Details
- No soaking needed: Split peas are small and split; they cook down without pre-soaking.
- Why a ham bone: The bone releases collagen and smoky meat flavor that becomes the backbone of the soup. If you don’t have one, smoked ham hocks are a fine substitute — they’re saltier, so use less added salt.
- How it thickens: Split peas soften and naturally break apart while simmering, which thickens the broth into a stew-like texture without blending.
- Stirring: As the soup thickens, it can stick to the bottom. Stir more often toward the end and add liquid if needed.
- Salt caution: Because ham varies in saltiness, I add only a little salt at the beginning and adjust after the simmer.
Tips for Success
- Sort and rinse peas: Look for tiny stones and rinse until the water runs clear.
- Fresh veggies: Dice the carrot and celery small (¼-inch) so they soften evenly and integrate with the peas.
- Control salt: Taste the ham first if possible. If it’s very salty, skip the initial ¼ tsp salt and salt at the end.
- Swap for hocks: If you use smoked ham hocks, reduce starter salt and expect a slightly smokier profile.
- Texture control: For a chunkier soup, mash some peas with a potato masher at the end. For ultra-smooth, use an immersion blender briefly — but I prefer the natural rustic texture.
- Make-ahead: Soup usually tastes better the next day as flavors meld.
Serving Ideas
- Top with buttery garlic croutons for crunch.
- Serve with crusty bread or cornbread for soaking up the broth.
- A simple green salad balances the richness for a full meal.
- Garnish with extra thyme leaves or a drizzle of olive oil.
Storage & Freezing
- Refrigerator: Cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove; add a splash of stock if the soup has thickened too much.
- Freezing: This soup freezes well for 2–3 months. Freeze in portions. Thaw overnight in the fridge and reheat slowly—add a little extra stock to reach the desired consistency.
Nutrition Info (Approximate per Serving)
• Servings: ~6
• Calories: ~468 kcal
• Carbohydrates: ~62 g
• Protein: ~29 g
• Fat: ~12 g
• Fiber: ~21 g
• Sodium: ~1025 mg (will vary widely depending on the ham and stock used)
This Split Pea Soup With Ham is the kind of slow-simmered comfort food that makes the most of leftovers and basic pantry staples. Once the peas collapse and the ham bone has done its job, you get a thick, smoky, deeply satisfying soup that’s easy to make and even easier to love. If you want, I can format this into a printable card or give you a vegetarian version (swap the ham for smoked paprika and add mushrooms) — which would you like?
