Save 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 after a holiday dinner, using the extra ham bone and finding such deep, satisfying flavor in every bowl. It has now become a favorite comfort food for chilly evenings in our family.
Ingredients
- Ham bone: 1 leftover (with some meat attached)
- Ham: 1 cup cooked, diced
- Onion: 1 large, diced
- Carrots: 2, peeled and diced
- Celery: 2 stalks, diced
- Garlic: 2 cloves, minced
- Bay leaf: 1
- Split peas: 2 cups dried, rinsed and sorted
- Chicken broth (or water): 8 cups low-sodium
- 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.
- Add 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.
- Finish the soup:
- Remove the ham bone and bay leaf. Let bone cool, pick off any remaining meat and return to the pot along with diced ham.
- Season:
- Taste and adjust seasoning with salt and additional pepper if needed.
- Blend (optional):
- For creamier texture, use an immersion blender to partially puree the soup if desired.
- Serve:
- Serve hot with crusty bread.
Save My kids love helping ladle the soup at the table and we always serve it with a loaf of bread, making it a cozy, satisfying family dinner.
Required Tools
Large soup pot or Dutch oven, cutting board and knife, ladle, immersion blender (optional)
Allergen Information
This soup contains none of the top 8 allergens. If using store-bought broth or ham, always check labels to avoid hidden gluten or allergens.
Nutritional Information
Each serving has about 320 calories, 8 g total fat, 38 g carbohydrates, and 22 g protein.
Save This soup is both nourishing and full of flavor. Enjoy every warm spoonful with those you love.
Recipe Questions & Answers
- → What type of ham is best for this dish?
Using a leftover ham bone with some attached meat enhances the smoky depth, while diced cooked ham adds texture and flavor.
- → Can this dish be made vegetarian?
Yes, simply omit the ham and ham bone, replace chicken broth with vegetable broth, and add smoked paprika for a smoky note.
- → How do I know when the split peas are done?
Cook until the peas are very tender and the mixture thickens, typically after 1.5 to 2 hours of simmering.
- → Is blending the soup necessary?
Blending is optional; partially pureeing creates a creamier texture while leaving some chunks adds heartiness.
- → How can I adjust the soup if it’s too thick after refrigerating?
Thin the soup with a bit more broth or water when reheating to reach the desired consistency.
- → What herbs complement this split pea and ham combination?
Dried thyme and bay leaf add warm, earthy flavors that balance the smoky ham and peas beautifully.