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Ham and Split Pea Soup is my go-to after the holidays when I have a leftover ham bone. The split peas make the soup thick and creamy, and the bone makes the broth rich and smoky with bits of tender meat throughout. The vegetables bring sweetness and make it hearty. It’s pure comfort that tastes better every time you reheat it.
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I make it after Thanksgiving, Christmas, or Easter when I have leftovers, but you can use a smoked ham hock or diced ham. It’s perfect for cold winter days, meal prep Sundays, and freezing in batches for quick weeknight dinners. The soup stays fresh in the fridge for 3 to 5 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Ham and Split Pea Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this soup is pretty simple and mostly hands-off once everything’s in the pot.
Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. I use a mandoline slicer for evenly diced veggies; it makes the job a lot quicker.
Sauté for 5–8 minutes, or until the vegetables are softened. You’ll know they’re ready when the onion turns translucent, and everything smells sweet.
Add the Aromatics
Stir in the minced garlic cloves, Italian seasoning, cumin, and thyme. Cook for another minute until fragrant. Don’t skip this step because it wakes up the dried herbs and releases all those warm, earthy flavors.
Add the Split Peas and Broth
Add the green split peas, ham bone, and ham. Pour in the chicken broth, then stir well and bring everything to a boil. The split peas will look firm and bright green at first, but they’ll soften as they cook.
Simmer Until Thick
Reduce the heat to low and simmer uncovered for 60–90 minutes, stirring occasionally with a heat-resistant wooden spoon, until the peas are soft and the soup thickens.
For an extra-creamy, hearty texture, blend a portion of the soup with an immersion blender or transfer some to a high-speed blender, then stir it back in. I like to blend about a third of the soup to keep some texture while making the broth silky.
Adjust Seasoning and Serve
Taste and adjust seasoning as needed. Sometimes I add a pinch of additional salt or a crack of black pepper, depending on how salty the ham bone is.
Before serving, you can garnish the soup with fresh parsley, crumbled bacon, or croutons if desired. Ladle into bowls and enjoy hot with crusty bread or crackers!
If you’re bringing this soup to a potluck or meal train, let it cool completely before transferring to a thermal food jar or leakproof containers. If you’re using containers, transport them in an insulated food carrier to keep the soup warm.
Ham and Split Pea Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 1 tablespoon garlic minced
- 1 tablespoon Italian seasoning
- 1½ teaspoons ground cumin
- 1 teaspoon dried thyme
- 1½ cups green split peas rinsed
- 8 cups chicken broth
- 1 meaty ham bone
- 1 cup cooked ham sliced or diced
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrot, and celery. Sauté for 5–8 minutes, or until the vegetables are softened.2 tablespoons olive oil, 1 cup onion, 1 cup carrot, 1 cup celery
- Stir in the garlic, Italian seasoning, cumin, and thyme. Cook for another minute until fragrant.1 tablespoon garlic, 1 tablespoon Italian seasoning, 1½ teaspoons ground cumin, 1 teaspoon dried thyme
- Add the split peas, ham bone, ham, and chicken broth. Stir well and bring to a boil.1½ cups green split peas, 8 cups chicken broth, 1 meaty ham bone, 1 cup cooked ham
- Reduce the heat to low and simmer uncovered for 60–90 minutes, stirring occasionally, until the peas are soft and the soup thickens. (For a creamier texture, blend a portion of the soup using an immersion blender or by transferring some to a blender, then stir it back in.)
- Taste and adjust seasoning as needed. Serve hot with crusty bread or crackers.
Video
Notes
Nutrition
How to Store Leftovers
Let the soup cool to room temp, then transfer it to airtight containers. It’ll keep in the fridge for 3 to 5 days or in the freezer for up to 3 months.
The soup thickens quite a bit as it sits and even more overnight, so when reheating, stir in a splash of chicken broth, vegetable broth, or water to bring back the consistency you want.
For freezing, I portion it into individual servings using a silicone soup tray or freezer containers so I can thaw just what I need. Thaw overnight in the refrigerator, then reheat in the microwave or on the stovetop, stirring occasionally until warmed through.
What to Serve With Ham and Split Pea Soup
Serve the soup with crusty bread, cornbread, or dinner rolls for dipping. A simple green salad with vinaigrette balances the richness, or you can go classic with oyster crackers on top.
For a heartier meal, pair it with grilled cheese sandwiches or a cheese and charcuterie board. The soup is filling enough on its own, but adding a side makes it feel like a complete dinner.
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