Split pea soup is the perfect way to use up your leftover ham! Split peas and ham are simmered in a delicious broth to give you a thick and hearty soup!
This belly warming soup lasts in the fridge for days and freezes perfectly!
Well it’s Easter weekend, and between all of the cooking and family time, Easter is always pretty hectic.
I always make a ham with a bone in it because it makes for the BEST soups after!! This split pea soup recipe is the perfect way to use up your leftover ham, and all you have to do is simmer your soup to a flavorful perfection!
If you’d like, you can easily adapt into a Crock Pot split pea soup recipe, but I prefer making it on the stove top.
The split peas in this recipe contain natural starch that will thicken this soup without needing to use corn starch, which I love. If you prefer your soup thinner, adding a little extra chicken broth should do the trick. If you like it even thicker, I have found that a pulse or two of the emulsifier will help thicken it even further!
Split pea soup freezes well, so you can make this on Easter Monday and not have to worry about cooking all week – split pea soup with ham for breakfast lunch and dinner anybody?!
How To Make Split Pea Soup
Split pea soup is actually surprisingly easier to make than you might think! My mom used to make ham and split pea soup all the time for us, and it was always our go-to after Easter or Thanksgiving!
My favorite part about this split pea and ham soup recipe is that you don’t need to worry about pre soaking the split peas before you add them, they will get all of the delicious ham and chicken flavors while they simmer in the broth. If you notice that your split peas have absorbed too much liquid, just add another splash of chicken broth to your soup!
Add your ingredients to your stock pot, except for the vegetables. You don’t want to overcook your veggies while the peas suck in all of the moisture. Simmer that deliciousness for about hour, and then add your vegetables to the split pea soup along with the thyme.
Remove the ham bone and chop up the meat – which should be easy now that the ham has simmered (yum) – and return it to the pot. Simmer for an additional 30-45 minutes and enjoy!
How To Cook Split Peas
Split peas will almost always come from the store dried, so they need to be either simmered in liquid or soaked overnight before they can be enjoyed. If you are cooking your split peas without soaking them first, they will take about 1-2 hours of simmering before they are ready to be eaten.
To soak your split peas, I have recently started using a Ziplock bag which I find to be way easier! A mixing bowl with water in it works just as well though if you prefer to soak them that way. Split peas take about 4 hours to be soaked through, but I like to soak mine overnight before I use them in a recipe.
This split pea soup recipe is perfect to serve alongside Easy Homemade Buttermilk Biscuits for a warm and comforting meal.
Split Pea Soup
- 2 cups dried yellow split peas
- 1 meaty ham bone or leftover ham
- 2 cups chicken broth
- 8 cups water
- 1 bay leaf
- 2 teaspoons parsley
- 1 large onion diced
- 3 stalks celery diced
- 2 large carrots diced
- 1/2 teaspoon black pepper
- salt to taste
- 1/2 teaspoon thyme
- Rinse peas and drain well.
- In a large pot, combine peas, ham, broth, water, bay leaf and parsley. Bring to a boil, reduce heat to low and simmer covered for 1 hour.
Add in onion, celery, carrots, pepper, and thyme. Cover and simmer 45 minutes more.
- Remove ham bone and chop meat. Return to soup and cook on low 20-30 minutes or until tender and thickened.
- Discard bay leaf and serve.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Repin this Delicious Soup Recipe!