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This split pea soup recipe is hearty and comforting—a great way to use a ham bone or leftover ham.
Holly’s Recipe Highlights
- Flavor: Super cozy with smoky ham and earthy split peas in a rich, savory broth.
- Time-Saving Tip: No soaking is needed, so this recipe gets on the table fast.
- Serving suggestions: Serve warm from a crockpot and let guests help themselves. Offer freshly baked cornbread and honey butter to round out the meal.
- Freezing: This soup freezes beautifully for cozy lunches and dinners.
Ingredient Tips For Split Pea Soup
- Peas: Split peas and lentils look the same, but split peas are a little sweeter. You can use either green or yellow peas in this recipe—soaking is not required.
- Ham: Adding a ham bone (or ham hock) adds extra flavor to the broth. You can use a leftover bone from baked ham or buy a ham steak and dice it. Ham can be replaced with smoked turkey.
- Vegetables: Celery, carrots, and onions add a subtle sweetness to this soup.
- Broth: I use low-sodium chicken broth since the ham in this recipe is salty. Herbs add flavor.
Variations: Bulk up the soup for bigger families (and appetites!) by adding peeled and diced potatoes to the pot in Step 3.
Tips for The Best Ham & Split Pea Soup
- Like dried beans, rinse dried peas and check them for debris or pebbles.
- Split pea soup can be cooked in a slow cooker or a pressure cooker.
- Thicken split pea soup by allowing it to simmer uncovered for a little longer.
- Store cooked split pea soup in the refrigerator for up to 4 days or freeze for up to 3 months.
More Ham Soup Recipes
Did your family enjoy this Split Pea Soup? Be sure to leave a rating and a comment below!
Split Pea Soup
Split pea soup features split peas and ham simmered in a delicious broth to create a thick and hearty soup.
Equipment
Ingredients
- 2 cups dried split peas yellow or green, about 14 oz.
- 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 and the soup has thickened, about 20 minutes more.
- Discard the bay leaf and season with salt and additional pepper to taste.
Video
Notes
- This recipe does not require soaking the peas.
- If desired, add 2 cloves of minced garlic along with the vegetables.
- The meaty ham bone can be replaced with diced or chopped leftover ham. 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, some of the peas can be mashed or blended.
- 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
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I made this it was so fricken beautiful love everything about it I keep this one thank you for this soup one my fav ones pea soup is one of mine it brings back me as a little one my grandmother would make this once she past away in 1980s she took that soup with her God bless her I have not found hers till I used a yellow pea I tell you I’m in love my dad tried he put salt in it it was horrible I want to say ty again
Wow thank you so much for the kind words, Carol! We are so glad you enjoyed it <3
Good recipe! I used leftover ham from thanksgiving and it turned out awesome! My fiancé loved it!
Such a warm soup. I make cornbread with it. Perfect.
this is a family favorite. I keep a ham bone in the freezer from Easter and it works beautifully. I always add a large white potato and use an immersion blender at the end. note that not only does this freeze well but I make a triple batch and pressure can it so its on the shelf for an easy dinner whenever we want it.
So easy! And my gang really dug in. I served it with cornbread and sour pickles. Now in my recipe file!
Delicious.
Can I use a frozen ham bone straight out of the freezer for this? If so what adjustments should I use? Thanks! I love all your recipes!
You can use it frozen but that might add to the cook time so if you’re able, I’d recommend setting it in the fridge to defrost the night before.
This is the best pea soup I’ve ever had. It’s my go to recipe from now on. Awesome flavor!
Go-to soup for all times of the year. I’ve only used 8 cups of broth instead of 4 and 4 and have loved it!! I’ve added an extra carrot or 2 because they’re my favorite part. Perfect recipe!
You kidding me? The best ever! no tweaks, no substitutions. Phenomenal!
Was excellent!
sooo yummy! Thank u
I am from Québec, Canada, where Split Pea Soup is a traditional dish. This recipe was FANTASTIC!
I did add more spice (1 tsp savoury for my Newfoundlander husband, 1 tsp thyme, fresh if I have it) but otherwise followed the recipe. Very flavourful!
We will definitely be having this again!
Excellent recipe! I used leftover cottage roll and some of the broth from it in the base. Of course, because it’s so salty, you have to use a low or even no sodium chicken broth. Amazing flavour and a great way to use up leftovers.
I’ve made many Pea soups before, it happens to be my husbands favorite! Your recipe is by far the best! The soup was easy to make, I did thicken it a bit and it came out perfect
I am so happy to hear you love this recipe Shelly!
Absolutely…. The best!!!
Another winner. Made this today, it is delicious. Next time, I do think even if I use ham, I would throw a ham hock in there too, as we love the smoky flavor. After making it as written today, I did add 5 drops of liquid smoke and I used a bit of cornstarch to thicken. It’s pretty hot today for me to be adding to my soup collection. C’mon winter!
Just made it in the slow cooker. Taste wonderful. Cooked on high for 4 hours and then on low for 8 more. Pulled the bones out and gave it a taste. This is my new go to recipe for Split Pea Soup.
This is the BEST SPS EVER!
place hock in whole as is from shop