Pin 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 split pea and ham soup on a snowy weekend to use up the holiday ham bone. It filled the kitchen with a wonderful, smoky aroma and became an instant family favorite for cold nights.
Ingredients
- Leftover ham bone: with some meat attached
- Cooked ham: 1 cup, diced
- Onion: 1 large, diced
- Carrots: 2, peeled and diced
- Celery stalks: 2, diced
- Garlic: 2 cloves, minced
- Bay leaf: 1
- Dried split peas: 2 cups, rinsed and sorted
- Low-sodium chicken broth (or water): 8 cups
- Dried thyme: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Salt: to taste
Instructions
- Sauté vegetables:
- 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.
- Combine main ingredients:
- 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.
- Remove bone and leaf:
- 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.
- Taste and adjust:
- Taste and adjust seasoning with salt and additional pepper if needed.
- Optional puree:
- For a creamier texture, use an immersion blender to partially puree the soup if desired.
- Serve:
- Serve hot with crusty bread.
Pin 
This soup often brings back memories of sharing a pot with my family after a day of winter sledding, ladling it into bowls with plenty of crusty bread on the side.
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: Calories 320, Total Fat 8 g, Carbohydrates 38 g, Protein 22 g
Pin Serve this hearty soup steaming hot, garnished with fresh herbs for a vibrant final touch. Perfect for warming up on even the coldest days.
Recipe Questions & Answers
- → What is the best way to cook split peas for this soup?
Rinse and sort the dried split peas before adding them to the pot. Simmer gently for 1.5 to 2 hours until tender and creamy.
- → Can I make this soup vegetarian?
Yes, omit the ham and bone, then add smoked paprika and use vegetable broth to maintain a rich, smoky flavor.
- → How do I achieve a creamier texture?
Use an immersion blender to partially puree the soup after cooking, leaving some texture while thickening the broth.
- → What vegetables enhance the flavor?
Onions, carrots, celery, and garlic are sautéed at the start to build depth and sweetness in the soup.
- → How should I store leftover soup?
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently, adding broth or water if thickened too much.
- → Are there any suggested pairings?
A crisp white wine or an amber ale pairs well, complementing the soup's savory and smoky notes.