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.
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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
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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