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.
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
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.
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.