This split pea soup recipe is a cozy classic with simple ingredients and old-fashioned comfort. Split peas simmer with smoky ham, carrots, and celery to make a rich, velvety soup.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Soup-er Highlights
- Flavor: Smoky, savory, and naturally creamy from the split peas, this soup is a warm bowl of homemade comfort.
- Technique: This cozy soup gently simmers until it cooks down to be thick and creamy.
- Tools: A heavy pot or Dutch oven helps the soup cook evenly.
- Serving Suggestions: Serve old-fashioned split pea soup with some homemade dinner rolls.
Ingredient Notes
- Peas: Split peas and lentils look similar, but split peas are a little sweeter. You can use either green or yellow peas in this recipe; you do not need to soak them first.
- Ham: I love this recipe for using up leftover ham, a ham bone (or ham hock) adds flavor to the broth. You can use a leftover bone from baked ham or buy a ham steak and dice it. Replace the ham with smoked turkey if you prefer.
- Vegetables: Celery, carrots, and onions add a subtle sweetness to this soup.
- Broth: Use low-sodium chicken broth or homemade chicken broth since the ham in this recipe is salty.
- Variations: For a vegetarian version, use vegetable broth and skip the ham. For a chunkier texture, add diced potatoes. Finish with a splash of cream or milk for added richness, if desired.
How to Make Split Pea Soup
- Rinse peas and combine with ham, broth, and seasonings; simmer.
- Add vegetables and cook until tender (full recipe below).
- Remove ham bone and chop meat. Return chopped meat and simmer until thick and creamy.
Holly’s Helpful Hints
- Remember to rinse the dried peas and check them for debris.
- Freeze diced ham in 1-cup portions for easy soup prep.
- Simmering it uncovered longer or mashing some peas will thicken the soup.
- For a smoother soup, blend half with an immersion blender.
How to Store and Reheat
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- This soup freezes beautifully, and can be frozen for up to 3 months.
- To reheat, warm gently on the stove with a splash of broth or water.
Leftover Ham Recipes
Did you enjoy this Split Pea Soup? Leave a rating and comment below!
Equipment
Ingredients
- 2 cups dried split peas yellow or green, about 14 ounces
- 1 meaty ham bone or 2 cups leftover ham, diced
- 4 cups water or additional broth if desired
- 4 cups chicken broth
- 2 teaspoons dried parsley
- 1 bay leaf
- 3 ribs celery diced
- 2 carrots diced
- 1 large yellow onion diced
- ½ teaspoon black pepper
- ½ teaspoon dried thyme leaves
- salt to taste
Instructions
- Sort through the peas to ensure there is no debris. Rinse and drain well.
- In a large pot, combine peas, ham, water, broth, parsley, and bay leaf. Bring to a boil, reduce heat to low, and simmer covered for 1 hour.
- Add in celery, carrots, onion, pepper, thyme, and salt. Cover and simmer 45 minutes more.
- Remove ham bone and chop the meat. Return the meat to the soup and cook uncovered until thickened and the peas have broken down, about 20 minutes more.
- Discard the bay leaf and season with salt and additional pepper to taste.
Video
Notes
- You do not need to soak the peas.
- If desired, add 2 cloves of minced garlic along with the vegetables.
- If you don’t have a ham bone, use diced or chopped leftover ham or smoked turkey. Replace at least 2 cups of the water with additional broth for flavor if you do not have a ham bone.
- Thicken split pea soup by allowing it to simmer uncovered for longer. If you’re short on time, it can be thickened by mashing or blending some of the peas.
- Store cooked split pea soup in the refrigerator for about 4 days or freeze up to 3 months.
Nutrition Information
Serving: 1.5cups | Calories: 255 | Carbohydrates: 45g | Protein: 18g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 630mg | Potassium: 830mg | Fiber: 18g | Sugar: 8g | Vitamin A: 3599IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Ham, Lunch, Main Course, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
you can use a smoked hock of ham as much or as little as you like the hock is best for flavor
That would be delicious, thanks for sharing Stephen!
It looks real good I can.t wait to try it.
Hi could you give me an indication much ham to use if not using a bone. Thanks Kathyrn
About 2 cups of diced ham. You can use a little bit more or less depending on what you have.
I use the precooked ham that come in a bundle that looks like a watermelon. At what point do I add the cut up ham into the soup
Add the ham at the same time as mentioned in the recipe. I suggest about 2 cups of diced ham (a little bit more or less depending on what you have will work).
I’d love to try his but my husband does not eat pork. Is there another type of meat I ca use or vegetarian version?
I would suggest smoked turkey to add the nice smoky flavor.
Turned out great for a cold winter night. Went 50/50 water and chicken broth—next time might even use more broth. Didn’t have a ham hock but used a large ham steak from Sam’s. Cut up the ham steak before cooking so I didn’t have to cut it hot—worked out great!
So happy to hear that, Ronald! Thanks for sharing.
Can a slow cooker be used to make this soup?
Hi Mary, a slow cooker version can be found here!
hi holly
love your soup recipes start making soups in my diet like the way you explain
So glad you’re enjoying the soups Garima!
Hi Holly,
Love your recipes. I am making this soup as we speak. Smells delicious. Are the herb measurements for fresh or dried please? I will rate when it’s done.
Thanks much! Cynthia
The measurements are for dried herbs. Enjoy Cynthia!
So Tasty
I haven’t tried your recipe as I have been making
Pea soup for years like my mom. Just wanted to add, we like ours smooth with
Pieces of ham so at the end, I removed the bone and meat and use an immersion blender to cream the soup, then add the meat back in. Delicious this way too!
Thanks for sharing Dee!
I’m sorry, but this recipe for pea soup was disappointing. My soup came out watery and now I’ve got to use cornstarch to thicken. My suggestion would be to rethink the water usage.
Sorry to hear you didn’t enjoy this recipe Lydia. Readers love it as written but you can definitely thicken it with cornstarch or reduce your water to reach your desired consistency. You could also add in some potatoes and mash them slightly to thicken the soup as well. I hope that helps!
It’s not 8 cups of water, it says 6 cups of water, 2 cup broth. Read recipes carefully.
I always use more peas for a thicker soup. I prefer thicker soup as well. I also use some salt meat or salt pork ribs. Cook separately, drain water and add to soup before serving. No extra salt is needed. I taste the broth before serving so I can add more salt water or fresh water for taste. We have been using this way for many generations. Also great the next day or to freeze for future quick meals. Adding some good bread or dough balls is another option.
Does it make any difference in the outcome of you use green split peas versus yellow?
Either should work just fine!
I did not have ham, so I used chunks of sopressata salami. I mashed the peas with a potato masher a little at the end to help thicken the soup. I added a few crackers and some provolone cheese in my bowl. Yum!
So im not sure what split peas the author is using that she has to soak them or boil them several hours, cause run of the mill dried split peas will turn to mush after about an hour of simmering, no soak required. And a 5 to 1 liquid ratio is a bit much. 4 to 1 will get it nice and liquidy, and you still might want to drain some off depending on how thick you like it.
Split peas do not require soaking although it will cut down on the cook time. Split peas are intended to become creamy to create the traditional base of this soup (different than perhaps cooking lentil soup which we only cook about an hour as they’re a legume vs. a pea).
You can certainly cut back on the liquid if you’d like however we find this to be the perfect consistency for our liking.
It’s the perfect way to enjoy split peas on a cozy night. We always use up hambones and ham like this, too! :)
This tastes almost exactly like the split pea soup I remember my mom making for me when I was a child. I loved it then, and I love it now. Thank you for a delicious recipe! I will be making this all winter long.
Never tried this soup before but its looks so good I think I might.
This looks perfect for a busy weeknight family dinner! I actually just bought split peas the other day, so can’t wait to make this. Your ham and bean soup looks delicious too!
What a great soup recipe! Thanks for sharing!