Ham and Split Pea Soup
Ham and Split Pea Soup is what I make after Thanksgiving, Christmas, or Easter when I have a leftover ham bone. The split peas turn thick and creamy without any cream or milk, and the ham bone adds smoky depth with tender bits of meat throughout. I make it for cold winter days, meal prep Sundays, and freezing in batches for quick weeknight dinners because it reheats beautifully and tastes even better the next day. Store it in the fridge for 3 to 5 days or freeze for up to 3 months.
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
Here are my best tips for making this soup turn out perfect every time:
Rinse the split peas: Rinse them under cold water in a fine-mesh strainer to remove any dust or debris before adding them to the pot. You can also use yellow split peas instead for a brighter, golden-colored soup with a milder, slightly sweeter taste.
Use a meaty ham bone: The more meat left on the bone, the more flavorful your soup will be. A leftover ham bone or smoked ham hock both work beautifully and add the same rich, smoky flavor to the soup.
Add extras for heartiness: Dice 2-3 potatoes and add them with the split peas, or add an extra cup of cooked ham, or use much meat from the ham bone to boost the protein content and make the soup even more filling.
Don't rush the simmer: Let the soup cook low and slow for at least 60 minutes so the split peas break down completely and the flavors meld together.
Blend for creaminess: If you want an ultra-smooth texture, blend half the soup and stir it back in. I use an immersion blender right in the pot to save time.
Store properly: Portion cooled soup into airtight containers. Refrigerate for 3 to 5 days or freeze for up to 3 months. Reheat in the microwave or over the stove, adding a splash of broth or liquid if needed. If frozen, thaw overnight in the fridge before reheating.
Nutrition
Calories: 284kcalCarbohydrates: 37gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 1418mgPotassium: 770mgFiber: 14gSugar: 8gVitamin A: 3747IUVitamin C: 10mgCalcium: 84mgIron: 4mg
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