Split Pea and Ham Soup Recipe
This classic Split Pea and Ham Soup recipe is simple, nourishing, freezer-friendly, and full of rich smoky flavor. Perfect for a cozy weeknight meal or using up your leftover holiday ham!
Comforting Split Pea Soup
You know that one soup you look forward to every year? The kind that makes you close your eyes on the first bite and just sigh, ahhh? For me, that soup has always been split pea. It was a staple in our home growing up and it’s forever held a place in my heart. It’s the kind of feel-good, soul-warming soup that brings instant comfort with every spoonful.
My Split Pea and Ham Soup is everything I love about those old-fashioned, made-with-love recipes: warm, nourishing, and full of rich, smoky flavor. Packed with protein, hearty vegetables, and tender ham, it simmers into a thick and creamy, scrape-every-morsel-out-of-the-bowl, kind of soup. It’s the absolute must for the chilly nights ahead and is sure to keep you warm and satisfied.
Ingredients You Need For Split Pea with Ham Soup
- Green Split Peas which have a sweeter taste than yellow peas.
- Chicken broth– Make sure it’s low-sodium broth.
- Ham bone is traditional and infuses the soup with that rich smoky flavor, but a ham shank (which is what I used) can also be an option, or a ham hock.
- Onions and garlic are essential to balance the flavors.
- Carrots, celery, and potatoes give the soup wonderful texture and body.
- Seasonings- Dried thyme, salt and pepper
- Olive oil
How To Make Split Pea Soup
Here, I share basic details. See the full instructions in the recipe card below.
- In a large soup pot sauté onions, celery, and garlic with olive oil until softened.
- Stir in dried thyme, split peas, ham bone (or other options listed) and chicken broth.
- Bring to a simmer and place the lid partially on while it cooks for 1 hour.
- Stir in carrots and potatoes and cook until tender and soup is thickened, about 1 more hour.
- Remove the ham bone and pull off about 1 cup of meat and stir into soup. Taste for salt and pepper and serve.
Ang’s Helpful Tips For The Best Split Pea Soup
Using a Ham Bone
A leftover ham bone (even with a little meat still attached) is gold for this recipe. It adds deep, smoky richness you just can’t beat.
Using Smoked Ham Hocks or Ham Shank
Both smoked ham hocks and ham shanks bring tons of flavor and are fairly inexpensive, keep in mind ham shanks do have more meat but do take some work removing from the bone.
Using Ready-Made Diced Ham
Pre-cooked diced ham works great when you want a faster option and will still deliver great flavor.
Split pea soup is typically thicker
As the peas break down during the cooking process they release starch and fiber which naturally thickens the soup.
Want a Thinner Soup?
Add additional broth or water until you reach your preferred consistency.
No Soaking Required
Split peas cook quickly and do not need soaking—just rinse them well with cold water.
Storing and Freezing Split Pea Soup
Refrigerator: 4–5 days in an airtight container. Keep in mind as the soup cools it will thicken. Just add a splash of water or chicken broth when reheating to thin it out to desired consistency.
Freezing: Cool soup completely then freeze up to 3 months. It’s helpful to portion out in 6-8 ounce containers to make thawing quicker.
Best Ways To Serve Split Pea Soup
This soup is fantastic on its own, but having something on the side to dunk or mop up the bowl is never a bad idea!
- Crusty French bread
- Buttermilk Biscuits
- English Muffin Garlic Bread
- Saltine crackers with butter
- Cheesy Corn Muffins
- 1-Hour Buttermilk Rolls
Split Pea and Ham Soup Recipe
Equipment
- large soup pot
Ingredients
- 1 tbsp olive oil or butter
- 1 cup yellow onion, diced fine
- 1/2 cup celery diced fine, about 2 stalks
- 1 garlic clove, minced
- 1 cup carrots, peeled and diced, about 2 medium size carrots
- 1 cup russet potato, peeled and diced in bite size pieces, about 1 medium potato
- 1 tsp dried thyme
- 2 cups green split peas, rinsed well under cold water no need to soak peas
- 1 1/2 pound ham shank, ham bone, or ham hock
- 1 cup ham if you want meat in the soup
- 8 cups low-sodium chicken broth, plus more if needed
- salt and pepper to taste
Instructions
- Heat a large soup pot to medium heat and add olive oil or butter along with onions and celery. Cook just until softened, then stir in garlic and cook for 30-seconds.
- Next add dried thyme, split peas, ham-bone, shank, or hock, and chicken broth. Turn the heat up to bring to a boil, then place the lid partially on. Turn the heat down to low and simmer for 1 hour stirring occasionally.
- After the first hour stir in carrots and potatoes and continue to simmer with the lid partially on for another 45-minutes to 1-hour, or until desired thickness and peas are tender and broken down. Make sure to stir occasionally. As the soup gets thicker it may stick to the bottom of the pot.
- Remove the ham-bone and if there is any excess meat on the bone remove it and add as little or as much to the soup. I use about 1 cup. This adds texture and meatiness but it's optional and the soup is still fantastic without it.
- Season the soup with salt and pepper to taste. You may not need any salt. Serve and enjoy!
Notes
Nutrition
Try These Comforting Soups Next
More cozy soups to make: Lentil Potato Soup, Cabbage Roll Soup, Baked Potato Soup, Slow Cooker Pinto Beans and Ham, Italian Turkey Sausage Soup with Beans and Kale, Creamy Beef and Potato Soup, and Loaded Cauliflower Soup.
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