Homemade Split Pea Soup with Ham

Creamy, hearty, and deeply comforting, Split Pea Soup with Ham is one of those old-fashioned recipes that never goes out of style. Made with dried split peas, carrots, celery, potatoes, and savory ham, this soup simmers into a thick, rich bowl of comfort food. Perfect for using up leftover holiday ham or a ham bone, this budget-friendly recipe feeds a crowd and tastes even better the next day.

Why You’ll Love This Split Pea Soup

• Budget-friendly: A bag of dried peas stretches into a whole pot of soup.
• Old-fashioned comfort: Just like Grandma made.
• Protein-rich: Beans + ham make it hearty and filling.
• Perfect leftovers: Tastes even better the next day.

Tips for Success

• Rinse peas well before cooking to remove any grit.
• Simmer low and slow for best texture.
• Add broth as needed if soup gets too thick.
• Taste before salting — ham can be salty on its own.

Variations & Add-Ins

• Vegetarian version: Omit ham and use vegetable broth.
• Herby twist: Add rosemary, dill, or a Parmesan rind for depth.
• Spicy version: Stir in crushed red pepper flakes or diced jalapeño.
• Extra veggies: Add parsnips, leeks, or spinach.

Serving Ideas & Pairings

• Serve with buttery dinner rolls or cornbread.
• Pair with a simple green salad for balance.
• Top with crispy bacon bits for extra flavor.
• Enjoy with a glass of white wine or apple cider for a cozy dinner.

Frequently Asked Questions

1. Do split peas need to be soaked before cooking?
No — split peas cook faster than whole dried beans, so just rinse them before adding to the soup.

2. Why is my split pea soup too thick?
It naturally thickens as it sits. Stir in extra broth or water when reheating.

3. Can I make split pea soup in a slow cooker?
Yes. Add all ingredients (except fresh herbs) to the slow cooker and cook on low 7–8 hours or high 4–5 hours.

4. How long does split pea soup last in the fridge?
It keeps well for 3–4 days in an airtight container.

5. Can I freeze split pea soup?
Absolutely — it freezes beautifully for up to 3 months.

Jana Rae

Homemade Split Pea Soup with Ham

Hearty split pea soup with ham made from dried peas, vegetables, and savory ham in a creamy broth. A budget-friendly comfort food classic that’s perfect for leftover ham and holiday meals.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: American, European

Calories: 320

Ingredients Method Notes

Ingredients

  

• 2 tablespoons butter or olive oil
• 1 medium onion diced
• 2 carrots chopped
• 2 celery stalks chopped
• 3 cloves garlic minced
• 2 medium potatoes peeled and diced
• 1 pound dried split peas rinsed
• 1 leftover ham bone or 2 cups diced ham
• 8 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt & black pepper to taste
• Fresh parsley or thyme for garnish

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Method

 

1. Sauté aromatics – In a large pot, melt butter. Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
2. Add peas and ham – Stir in split peas, potatoes, ham bone (or diced ham), broth, thyme, bay leaves, salt, and pepper.
3. Simmer – Bring to a boil, then reduce heat and simmer uncovered for 60–75 minutes, stirring occasionally, until peas break down and soup thickens.
4. Finish – Remove bay leaves and ham bone. Shred any meat from the bone and stir it back in.
5. Serve – Ladle into bowls, garnish with parsley or thyme, and serve with crusty bread.

Notes

• Creamier texture: Use an immersion blender to partially blend the soup while leaving some chunks.
• Make-ahead tip: Flavors deepen overnight — this is an excellent meal to prepare ahead.
• Freezer-friendly: Cool, portion, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Ham alternatives: Smoked turkey or sausage can be used instead of ham.