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Bowl of homemade split pea soup with ham, carrots, potatoes, and parsley garnish
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
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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

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.