Split Pea Soup with Ham is a hearty, comforting soup that’s ideal for using leftover ham and a ham bone after a holiday meal. No ham on hand? See the FAQ below for substitution ideas.
I love turning holiday leftovers into a new meal, and Split Pea Soup is a family tradition whenever a ham bone is in the fridge. When we’ve made my mom’s honey mustard glazed ham for Christmas or Easter, the bone almost always becomes this soup.
Simmered with aromatics until thick and satisfying, this split pea soup is smoky, slightly sweet, and deeply comforting.
Looking for more leftover ham ideas? Try Monte Cristo sandwiches or a ham and cheese puff pastry slab for another tasty use for leftover ham.
What are Split Peas?
Split peas are field peas that have been dried, peeled, and split in half for cooking. They come in green and yellow varieties; green tends to be a bit sweeter while yellow is milder. Yellow split peas are commonly used in some curry dishes.
They offer excellent nutritional value: low in fat, high in fiber and protein, and a source of vitamins and minerals such as B vitamins and magnesium.
Like lentils, split peas don’t need to be soaked before cooking, but they should be rinsed and sorted to remove any debris. In a long simmer with plenty of stock, they break down and naturally thicken the soup into a textured puree without necessarily needing a blender.
Making Split Pea Soup with Ham
Because split peas are mild, it’s important to build flavor with aromatics, herbs, and a well-seasoned stock. The ham bone contributes a smoky, savory depth, but the vegetables and herbs are equally important.
Begin with a mirepoix—diced onions, carrots, and celery—softened in butter. Add a couple of minced garlic cloves for extra flavor. Once the vegetables are tender, add rinsed split peas, the ham bone, a bay leaf, and fresh thyme directly to the pot. This is a straightforward recipe: combine the ingredients and let them simmer.
Tip: Ham varies in saltiness. Season lightly while cooking and adjust salt to taste once the soup has finished simmering.
Simmering the Soup
I use a mix of chicken stock and water so the finished soup has depth without an overly pronounced chicken flavor; you can use all stock if you prefer. Simmer the soup uncovered for about 60–90 minutes until the peas have softened and the soup has thickened. Stir more frequently as it thickens and add a little extra stock or water if it becomes too thick.
Add diced ham in the last 15 minutes so the ham warms through without adding too much extra salt to the cooking liquid. Once the peas are tender, adjust thickness by adding stock for a thinner soup or simmering longer for a thicker result. Keep in mind the soup will continue to thicken as it cools slightly.
Serving Tips: Don’t forget the croutons!
This soup is hearty on its own, but crunchy croutons add a wonderful contrast to the creamy texture. If you don’t have croutons, a slice of crusty bread makes a great accompaniment. Finish each bowl with freshly cracked black pepper and enjoy.
Split Pea Soup FAQ’s
New: Many readers have tried this family recipe—here are answers to common questions from the comments.
Q. I don’t have a leftover ham bone. What can I substitute?
A. If you can’t get a ham bone from leftovers, ask a local market to reserve a meaty ham bone for pickup. Another great option is smoked ham hocks. They contribute excellent flavor to slow-simmered soups and braises. When the soup is done, remove bones and bay leaf, shred any meat from the hocks, and return it to the pot. Ham hocks can be saltier than a ham bone, so reduce added salt accordingly.
Q. My peas won’t cook! Did I need to soak them first?
A. Split peas don’t require soaking. If they aren’t breaking down after 90–120 minutes, possible causes include:
- Old split peas: Very old peas can dry out and take much longer to soften. Check color and freshness when buying or using from your pantry.
- High altitude: Peas take longer to cook at higher elevations.
- Acidic water: Acid can slow softening; if your tap water is acidic, it might affect cooking time.
Q. Can I make split pea soup ahead? How should I store it?
A. Yes. Store the soup tightly covered in the refrigerator for up to 3 days. It often thickens in the fridge, so thin with additional stock when reheating. The soup also freezes well for 2–3 months; thaw and reheat to a safe temperature before serving.
Q. Can I add diced potatoes to the soup?
A. Potatoes can be added if you like. Cut them into 1/2-inch dice and add during the last 30 minutes of cooking so they become tender. Potato starch may thicken the soup, so adjust consistency with extra stock or water if needed.
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Split Pea Soup with Ham
Ingredients
- 1/4 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot (1/4-inch)
- 1 cup diced celery (1/4-inch)
- 1/4 to 1 teaspoon kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 cloves garlic, minced
- 1 pound dried green split peas, rinsed and sorted
- 1 meaty ham bone (or 2 smoked ham hocks)
- 1 large bay leaf (or 2 small)
- 2 teaspoons fresh thyme leaves, chopped, divided
- 6 cups low-sodium chicken stock
- 2 cups water
- 1 cup diced ham (1/4-inch)
- Buttery garlic croutons or crusty bread, for serving
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrot, celery, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Cook until softened, 5–8 minutes. Add garlic and cook 1 minute, until fragrant. Stir in split peas.
- Add the ham bone, bay leaf, and 1 teaspoon of the thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60–90 minutes, stirring occasionally, until peas are cooked down and soup reaches your desired thickness. Add stock or water if the soup becomes too thick.
- Add the diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard the ham bone and bay leaf, stir in the remaining 1 teaspoon of thyme, and season with salt if needed. Serve hot with croutons or crusty bread and cracked black pepper.
Notes
*Saltiness varies among hams. Taste and adjust salt at the end of cooking. If your ham is very salty, omit the initial 1/4 teaspoon of salt when sweating the vegetables.
Ham Bone Substitution
*Two smoked ham hocks (about 1.5 lb) can replace a ham bone. They are typically saltier—reduce added salt accordingly. Shred meat from the hocks after cooking and return it to the soup.
Make-ahead
The soup stores tightly covered in the refrigerator for up to 3 days and freezes well for 2–3 months. Reheat to steaming and thin with additional stock if it has thickened.
Nutrition values are estimates and reflect one-sixth of the recipe, without croutons.
Nutrition Estimate
Carbohydrates: 62 g |
Protein: 29 g |
Fat: 12 g |
Sodium: 1025 mg |
Fiber: 21 g
Nutrition information is an approximation.