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 soup after a big holiday dinner when I had a ham bone to spare, and it quickly became a tradition in my kitchen for its comforting flavor and how well it transforms leftovers.
Ingredients
- Ham bone: 1 leftover ham bone (with some meat attached)
- Ham: 1 cup cooked ham, diced
- Onion: 1 large onion, diced
- Carrots: 2 carrots, peeled and diced
- Celery: 2 celery stalks, diced
- Garlic: 2 cloves garlic, minced
- Bay leaf: 1 bay leaf
- Split peas: 2 cups dried split peas, rinsed and sorted
- Chicken broth: 8 cups low-sodium chicken broth (or water)
- Dried thyme: 1 teaspoon dried thyme
- Black pepper: 1/2 teaspoon black pepper
- Salt: Salt, to taste
Instructions
- Sauté the 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.
- Remove bone and bay leaf:
- Remove the ham bone and bay leaf. Let bone cool slightly, then pick off any remaining meat and return it to the pot along with diced ham.
- Season:
- Taste and adjust seasoning with salt and additional pepper if needed.
- Optional puree:
- For a creamier texture, use an immersion blender to partially puree the soup, if desired.
- Serve:
- Serve hot with crusty bread.
Save My kids love helping stir this soup as it simmers, and it's a favorite to serve after a day spent playing outside in chilly weather.
Required Tools
Large soup pot or Dutch oven, cutting board and knife, ladle, immersion blender (optional)
Allergen Information
Contains none of the top 8 allergens. If using store-bought broth or ham, check labels for gluten or other allergens.
Nutritional Information
Calories: 320, Total Fat: 8 g, Carbohydrates: 38 g, Protein: 22 g (per serving)
Save This split pea and ham soup brings warmth and comfort to your table, making it perfect for using up leftovers and sharing with loved ones.
Kitchen Guide
- → What is the best way to soften split peas quickly?
Rinse peas thoroughly, then simmer gently with aromatics and ham bone until tender, usually around 1.5 to 2 hours.
- → Can I use smoked paprika for added flavor?
Yes, smoked paprika adds depth and smoky notes, especially if ham is omitted for a vegetarian version.
- → How can I adjust the soup thickness?
The soup thickens when cooled; thin it by adding more broth or water during reheating.
- → What tools do I need to prepare this dish?
A large soup pot or Dutch oven, knife, cutting board, ladle, and optionally an immersion blender for texture.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free broth and checking labels ensures it remains suitable for gluten-free needs.