Hearty Split Pea Ham

A comforting, savory soup made with split peas, leftover ham, and a ham bone for rich, smoky flavor—perfect for chilly days and making the most of leftovers.

Every winter, I look forward to making this split pea and ham soup, especially after family holiday dinners when there's always a ham bone left over. It's a delicious way to create comfort from leftovers, and the soup's aroma reminds me of my grandmother's kitchen on cold evenings.

Ingredients

• Ham bone: 1 leftover ham bone (with some meat attached)
• Cooked ham: 1 cup cooked ham, diced
• Onion: 1 large onion, diced
• Carrots: 2 carrots, peeled and diced
• Celery: 2 celery stalks, diced
• Garlic: 2 cloves garlic, minced
• Bay leaf: 1 bay leaf
• Split peas: 2 cups dried split peas, rinsed and sorted
• Chicken broth: 8 cups low-sodium chicken broth (or water)
• Dried thyme: 1 teaspoon dried thyme
• Black pepper: 1/2 teaspoon black pepper
• Salt: Salt, to taste

Instructions

Prep the vegetables:

Sauté onion, carrots, and celery in a splash of oil for 5 minutes over medium heat, until softened.

Add garlic:

Stir in minced garlic and cook for 1 minute until fragrant.

Combine ingredients:

Add split peas, ham bone, bay leaf, thyme, and pepper. Pour in chicken broth.

Simmer:

Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the peas are tender and soup thickens.

Finish soup:

Remove the ham bone and bay leaf. Pick remaining meat from the bone and return to pot with diced ham.

Season:

Taste and adjust seasoning with salt and more pepper if needed.

Blend (optional):

For a creamier soup, partially puree with an immersion blender.

Serve:

Enjoy hot, paired with crusty bread.

Save

This recipe turned soup night into a cozy family tradition, with everyone gathered around the table for seconds and plenty of laughter.

Required Tools

Large soup pot or Dutch oven, cutting board and knife, ladle, immersion blender (optional)

Allergen Information

Contains none of the top 8 allergens. For store-bought broth or ham, check labels for gluten or other ingredients as needed.

Nutritional Information

Per serving: 320 Calories, 8 g Total Fat, 38 g Carbohydrates, 22 g Protein

Save

This split pea and ham soup is perfect for meal prep, freezes beautifully, and brings comforting flavor to any chilly night.

Recipe FAQs

→ How can I make this dish vegetarian?

Omit the ham and ham bone, then substitute vegetable broth and add smoked paprika for a smoky depth to maintain rich flavor.

→ What is the best way to thicken the soup?

Allow the soup to cool slightly to thicken naturally, or use an immersion blender partially to create a creamier texture without losing chunks.

→ Can I use water instead of broth?

Yes, water can be used but the flavor may be milder. Using low-sodium chicken broth enhances savory notes for a richer outcome.

→ How long does the cooking process take?

Simmering the peas and ham takes about 1.5 to 2 hours to ensure peas are soft and flavors fully develop.

→ What are good beverage pairings?

This hearty blend pairs beautifully with a crisp white wine or a smooth amber ale to complement its smoky, savory notes.

→ Can leftovers be reheated safely?

Leftovers reheat well; thin with additional broth or water if soup thickens after refrigeration to restore desired consistency.