Split Pea Soup with Ham

I’ll never forget the first time I made split pea soup from scratch using a leftover Christmas ham bone. The rich, savory aroma filled my kitchen as it simmered away, and I was amazed at how such humble ingredients created something so deeply satisfying. This split pea soup recipe has become my go-to for chilly evenings when my family craves real comfort food. The best part? It’s incredibly forgiving and tastes even better the next day. Whether you’re using a meaty ham bone from holiday leftovers or picking up ham hocks from the store, this homemade split pea soup delivers restaurant-quality results right in your own kitchen.

What You’ll Need for This Hearty Soup

I always use quality ham bones with plenty of meat still attached, as they provide the best flavor foundation for this soup. Pro tip: save your holiday ham bones in the freezer specifically for recipes like this one.

• 2 tablespoons olive oil
• 2 cups finely diced onion (2 medium onions)
• 1 cup finely diced carrot (2 to 3 large carrots)
• 1 cup finely diced celery (3 to 4 stalks)
• ¼ teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon Italian seasoning
• 1½ teaspoons ground cumin
• 1 teaspoon dried thyme
• ⅛ teaspoon red pepper flakes
• 1½ cups green split peas, rinsed thoroughly
• 2 small bay leaves or 1 large bay leaf
• 1 meaty ham bone or 1 to 2 ham hocks (1 to 1.5 pounds each), plus additional chopped cooked ham if needed (up to 2½ cups total)
• 8 cups reduced-sodium chicken broth (I prefer low-sodium so I can control the saltiness)
• Fresh thyme leaves for garnish (optional)
• Hearty buttered bread for serving

I recommend rinsing your split peas in a fine-mesh strainer before adding them to remove any debris. If your ham bone doesn’t have much meat, plan to add extra chopped cooked ham during the final cooking stage to reach about 2 cups of meat total in the finished soup.

How to Make This Classic Split Pea Soup

I prefer using a heavy-bottomed pot at least 5.5 quarts for even heat distribution and to give the soup room to bubble without overflowing. This prevents the peas from sticking and burning on the bottom.

Step 1: Heat the olive oil in your large heavy-bottomed pot over medium heat. Add the diced onion, carrot, celery, and season with ¼ teaspoon salt and ½ teaspoon pepper. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are softened and the onion begins turning golden brown at the edges. This caramelization adds wonderful depth to your split pea soup with ham.

Step 2: Add the minced garlic, Italian seasoning, cumin, dried thyme, and red pepper flakes to the pot. Stir constantly for 1 minute until fragrant. Watch carefully during this step as garlic can burn quickly and turn bitter. Add the rinsed split peas and stir to coat them with the aromatic mixture.

Step 3: Add the ham bone or ham hocks, bay leaves, and chicken broth to the pot. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Let it simmer uncovered for 60 to 90 minutes, stirring occasionally to prevent the peas from sticking to the bottom. You’ll notice the soup gradually thickening as the split peas break down and release their natural starches. The soup is ready when it coats the back of a spoon and the peas are completely tender.

Step 4: As the soup thickens, stir more frequently during the last 30 minutes. The split pea soup is ready when the peas are completely soft and the consistency is thick and creamy. If it becomes too thick for your preference, add chicken broth a splash at a time. If you’re adding extra chopped ham, stir it in during the final 10 minutes of cooking to heat through.

Step 5: Remove the ham bone or ham hocks from the pot using tongs and place on a cutting board. Let cool slightly, then use two forks to shred off all the meat, discarding the bones and any fatty pieces. Return the shredded ham to the soup. You want about 2 cups of meat total. Remove and discard the bay leaves (important: bay leaves should never be eaten).

Step 6: Ladle out 2 cups of the soup and transfer to a blender. Remove the center cap from the blender lid and cover with a kitchen towel to allow steam to escape safely. Blend until completely smooth and silky. Pour this puree back into the pot and stir thoroughly. This technique gives the split pea soup with ham its signature creamy texture while still maintaining some chunky vegetables. Taste and adjust seasoning, adding more salt and pepper as needed.

Step 7: Ladle the hot soup into bowls and serve immediately with hearty buttered bread, a sprinkle of freshly ground black pepper, and fresh thyme leaves if desired.

Perfect Pairings for Your Split Pea Soup

This split pea soup with ham pairs beautifully with sides that add textural contrast and fresh flavors.

Crusty Sourdough Bread: The tangy, chewy crust is perfect for soaking up every last drop of this thick, creamy soup and adds satisfying crunch.

Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness of the split pea soup and adds refreshing brightness to your meal.

Cornbread Muffins: Slightly sweet cornbread complements the savory, smoky ham flavor while providing a delightful texture contrast.

Roasted Root Vegetables: Caramelized carrots, parsnips, and turnips echo the earthy flavors in the soup while adding seasonal warmth.

Apple Coleslaw: The crisp, tangy slaw provides a refreshing counterpoint to the hearty, filling nature of split pea soup with ham.

These best sides for split pea soup transform a simple bowl into a complete, satisfying meal.

More Delicious Split Pea Soup Variations to Try

This classic split pea soup with ham is just the beginning of endless possibilities for enjoying hearty pea soups. When time is limited, the Split Pea Soup Stovetop recipe delivers the same satisfying comfort in just 70 minutes with bacon and smoked paprika adding incredible depth. For those following a plant-based lifestyle, the naturally creamy Creamy Yellow Split Pea Soup proves that split peas create luxurious texture without any meat or dairy.

If hands-off cooking appeals to the cook, try the Slow Cooker Split Pea Soup that transforms into velvety perfection while busy throughout the day. Each of these variations brings something special to the table while maintaining that comforting, stick-to-the-ribs quality that makes split pea soup a beloved classic in kitchens everywhere.

Keeping Your Soup Fresh

Store leftover split pea soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken considerably as it sits, which is completely normal due to the starch in the peas.

To reheat, transfer the soup to a pot and warm over low heat, stirring frequently. You’ll need to add ½ to 1 cup of chicken broth to restore the creamy, pourable consistency. I recommend adding broth gradually until you reach your preferred thickness.

For longer storage, this split pea soup with ham freezes beautifully for up to 2 to 3 months in freezer-safe containers. Leave about an inch of headspace for expansion. Thaw overnight in the refrigerator before reheating. Pro tip: freeze individual portions in mason jars for quick, convenient lunches.

Common Questions About Split Pea Soup

Print