Save 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 soup to cozy up chilly evenings after a holiday meal. It quickly became a family tradition, warming us up with every spoonful and using up extra ham in the most delicious way.
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Ingredients
- Ham bone: 1 leftover ham bone (with some meat attached)
- Cooked ham: 1 cup cooked ham, diced
- Onion: 1 large onion, diced
- Carrots: 2 carrots, peeled and diced
- Celery: 2 celery stalks, diced
- Garlic: 2 cloves garlic, minced
- Bay leaf: 1 bay leaf
- Split peas: 2 cups dried split peas, rinsed and sorted
- Chicken broth: 8 cups low-sodium chicken broth (or water)
- Dried thyme: 1 teaspoon dried thyme
- Black pepper: 1/2 teaspoon black pepper
- Salt: To taste
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Instructions
- Prep the veggies:
- In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes, until softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Build the base:
- 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 very tender and soup thickens.
- Finish and season:
- Remove the ham bone and bay leaf. Let bone cool slightly, then pick off any remaining meat and return it to the pot along with diced ham.
- Adjust seasoning:
- Taste and adjust seasoning with salt and additional pepper if needed.
- Creamier texture (optional):
- For a creamier texture, use an immersion blender to partially puree the soup, if desired.
- Serve:
- Serve hot with crusty bread.
Save This soup always brings us together after holidays, as everyone gathers around the table for a comforting bowl. Leftovers disappear quickly, and requests for seconds are common.
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Required Tools
Large soup pot or Dutch oven, cutting board and knife, ladle, immersion blender (optional)
Allergen Information
Contains none of the top 8 allergens. If using store-bought broth or ham, check labels for gluten or other allergens.
Nutritional Information
Per serving: 320 calories, 8 g total fat, 38 g carbohydrates, 22 g protein.
Save 
Enjoy each hearty spoonful of this split pea and ham soup on cold days. Your family will ask for it again and again!
Recipe FAQ
- → Can I make this without ham?
Yes, omit the ham and ham bone, using vegetable broth and smoked paprika to maintain a smoky depth.
- → How do I prevent the peas from becoming mushy?
Simmer gently and stir occasionally to avoid sticking. Adjust cooking time based on desired texture.
- → What can I serve with this dish?
It pairs well with crusty bread and complements crisp white wines or amber ales.
- → How should leftovers be stored?
Cool completely and refrigerate in an airtight container for up to 3 days; reheat gently, thinning with broth if needed.
- → Is there a way to thicken or thin the soup?
Use an immersion blender for a creamier texture or add extra broth to thin as desired during reheating.
