When the weather is chilly or you have some leftover ham to use up, nothing beats a big pot of Split Pea and Ham Soup. It’s a “set it and forget it” meal that fills the house with the best smell and costs next to nothing to make!
What makes this recipe great
I know split pea soup gets a bad rap for looking a little… green. But skip the canned stuff and give this a shot. Here is why this recipe wins:
- The Texture is Customizable: You can leave it chunky with carrots and potatoes, or let the peas melt down into a silky, thick porridge that sticks to your ribs.
- The Ultimate Budget Meal: A bag of dried peas is usually under two dollars. Use a leftover ham bone from Sunday dinner, and you’ve got a very low cost meal.
- Better the Next Day: This is one of those rare meals that actually tastes more flavorful on Tuesday than it did on Monday.
Let’s see how we make this:
Ingredients we’re going to use
This is about swaps and notes – jump to the ingredient list for the measurements etc.
The Ham: If you have a meaty bone from a spiral ham, use it! It adds a smoky depth you just can’t get otherwise. No bone? A vacuum-sealed ham steak or diced ham from the deli counter works perfectly fine.
The Peas: Make sure you “pick over” the dried peas. Every once in a while, a tiny pebble snags a ride in the bag, and nobody wants a trip to the dentist on a weeknight.
The Liquids: I use a mix of low sodium chicken broth and water. Using all broth can make it a little too salty once the ham starts releasing its juices, so the water helps balance it out.
The Veggie Add-ins: Potatoes and carrots are technically optional, but they make the soup feel more like a full meal. Plus, it’s an easy way to sneak more veggies into the kids!
Recipe walkthrough
This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.
1: The sauté.
Start by softening your onions and celery in the butter and oil. Don’t rush this part — getting them soft and translucent is where your flavor base comes from.
2: The first simmer.
Let the split peas get a head start for 15 minutes without the meat — somehow, it just makes the soup that much better.
3: Add ham and keep simmering.
When you add the ham bone, really “nestle” it down into the liquid so the marrow and flavor can seep out.
If you notice the soup getting too thick too fast (peas love to soak up liquid!), just splash in a little extra water.
4: The vegetable extras.
If you’re using the potatoes and carrots, don’t throw them in at the start. Wait until the last 20 minutes so they hold their shape and don’t turn into mush. When the ham is tender enough to fall off the bone, you know you’re golden.
5: Serve!
A squeeze of fresh lemon juice right at the end wakes up all those heavy flavors. Serve it with a big hunk of crusty bread or some crackers for dipping.
Tl; dr: All the important stuff at a glance
If you read nothing else in this post, this is what you need to know:
- Go easy on the salt until the very end; the ham brings plenty to the party.
- Add veggies at the end (last 20 mins) so they don’t disappear into the soup.
- Check your liquid levels halfway through — split peas are thirsty!
- Remove the bay leaf before serving; nobody wants to crunch on a leaf.
- Quick recipe overview: Sauté aromatics. Simmer split peas for 15mins. Add ham and cook until tender. Add potatoes/carrots if using. Simmer until done to your liking. Serve!
FAQs
Can I make this without a ham bone?
Totally. If you don’t have a leftover bone from a holiday dinner, just grab a “ham steak” or a pack of diced ham from the grocery store. You’ll lose a little bit of that deep, smoky richness the bone provides, but it still makes a really delicious, filling soup for a random Tuesday night.
My soup turned into a thick paste in the fridge!
Don’t panic — that’s normal! Split peas contain a lot of starch. When you reheat it, just add a splash of water or broth and stir; it’ll loosen right back up.
Is this freezer friendly?
It’s a dream for meal prep IF you leave out the potatoes (they get a strange texture in the freezer.) Freeze it in individual portions so you have a quick lunch ready to go. It stays fresh in the freezer for about 3 months.
Need more cozy soups and stews? Try my Classic Beef Stew, this Pasta Fagioli Soup or the best Chicken and Dumplings!
Split Pea and Ham Soup
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium-large yellow onion (chopped (about 1.5 cups))
- 2 ribs celery (diced (about 1 cup))
- 2 cloves garlic (minced (about 2 teaspoons))
- 1 (16-oz) bag dried split peas (picked over and rinsed)
- 3 ½ cups water (or more as needed)
- 3 cups low sodium chicken broth (or more as needed)
- 1 bay leaf (optional)
- salt & pepper (to taste)
- 1 meaty ham bone (OR 1 pound cooked and diced ham)
- ½ pound Yukon Gold potatoes (peeled and cut into ⅓-inch pieces (optional))
- 2 medium carrots (peeled and cut into ⅓-inch pieces (optional))
- lemon juice and parsley (optional to serve)
Instructions
- Sauté aromatics: Heat a large pot over medium heat. Once hot, add the oil and butter. Sauté the onion and celery for 5-8 minutes, until softened. Add the garlic and sauté for 30 more seconds.1 tablespoon oil, 1 tablespoon butter, 1 medium-large yellow onion, 2 ribs celery, 2 cloves garlic
- Start soup: Stir the split peas into the pot, then add the water, chicken broth and bay leaf. Season lightly with salt and pepper (the ham will add saltiness, so go easy here.) Bring to a boil. Once boiling, reduce to a simmer, cover and simmer for 15 minutes.1 (16-oz) bag dried split peas, 3 ½ cups water, 3 cups low sodium chicken broth, 1 bay leaf, salt & pepper
- Simmer soup: Uncover and stir, then nestle the ham bone into the soup (or stir in the diced ham.) Cover and continue simmering for about 1 hour, until the ham and peas are tender.If using carrots and potatoes, add for the last 20 minutes of cooking. Adjust water/broth to get the consistency of your preference. Remove the lid for the last 20 minutes if you like a very thick soup.1 meaty ham bone, ½ pound Yukon Gold potatoes, 2 medium carrots
- Shred ham: If using a ham bone, remove the ham bone from the soup and set aside to rest for 10 minutes, then shred the ham. If peas and vegetables are not fully cooked yet, allow them to continue simmering until done. Taste the soup and adjust salt/pepper as needed.
- Finish and serve: Stir ham into the soup, allow to heat through and serve with a splash of lemon juice, and chopped parsley.lemon juice and parsley
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