Warm up with this hearty Split Pea Soup Recipe with Ham! It’s full of smoky, earthy flavor balanced by a hint of sweetness, with a creamy yet textured consistency that’s oh-so-satisfying. Made with everyday ingredients, this soup is easy to prepare and perfect for using up leftover ham. Whether it’s for a cozy family dinner or meal prep, this recipe delivers comfort in every bowl. Tips, FAQs, and directions for stovetop or slow cooker methods are all included.
Why This is the Best Split Pea Soup
Following the tradition established by my mom many years ago, every December I order up a country ham from Kentucky to serve over the holidays. One January, I decided to make a batch of Split Pea Soup with the bone and some of the leftovers. It was delicious! The ham added depth and smokiness to the flavor, making this soup a family favorite ever since.
Since that first batch, this recipe has been my go-to for making the most of leftover ham, and it never fails to impress. Here’s what makes it special and why it’s one of my favorite soup recipes to make, especially in cold weather:
- Easy to prepare. Made with available ingredients and no special equipment (no immersion blender needed!), this recipe is as straightforward as it gets.
- Wonderful flavor and texture. Earthy, smoky, and comforting, with a creaminess that still has satisfying bits of substance. The peas break down during the cooking process, resulting in a creamy base that still has texture since the soup isn’t puréed.
- Versatile. Customize it to your liking with added herbs, garlic, or vegetables. Use a ham bone for extra richness, or skip it—it’s delicious either way. Cook it on the stovetop or in a slow cooker to suit your schedule.
- Great for meal prep. Make it ahead of time, and enjoy leftovers all week. It freezes beautifully for up to two months.
- Perfect for using leftovers. This recipe shines with leftover ham or a leftover ham bone, making it a practical and delicious way to reduce food waste.
Split Pea Soup Ingredients
Here’s what you’ll need to create this hearty soup recipe (quantities are included in the recipe card below):
- Dried Green Split Peas – Make sure they are fresh. If they’re old, they’ll never soften, no matter how long you cook them. Check the sell-by date on the bag and look for a vibrant green color; pale peas are likely old.
- Olive Oil – Use regular or extra virgin, depending on your preference.
- Carrots
- Yellow Onion
- Leeks – If not available, green onions or a combination of shallots and more yellow onion work as a good substitute.
- Celery
- Chicken stock or broth – I recommend Better Than Bouillon Organic Roasted Chicken Base for rich, savory flavor.
- Ham bone (optional) – Can also use a ham shank (for more ham meat) or ham hocks (for more smoky. flavor) – whatever you have left over from your holiday ham, or you can find at nearby grocery stores. These add depth to the soup, but I’ve found it’s delicious even without it. I’ve included a note below in the instructions for slight modifications if you skip the bone.
- Cooked Ham – I use Country Ham, which is cured in salt and then smoked. Black Forest Ham is a more readily available substitute.
- Optional garnishes – A splash of dry sherry and a dollop of sour cream finish the soup perfectly.
How to Make Ham and Split Pea Soup
Here’s all you have to do to create this easy split pea soup recipe on your stovetop. (Directions for how to cook Split Pea Soup in a Slow Cooker are included in the recipe card below).
- Optional: Soak peas.
In a medium mixing bowl, cover dried peas with water with 1 inch on top. Soak overnight. Drain, rinse, and set aside. Giving split peas an overnight soak isn’t always necessary, but I recommend it for my recipe. Soaking helps the peas cook faster and ensures an even, creamy texture. If you’re short on time, you can skip soaking, but be prepared for a slightly longer cooking time.
- Sauté vegetables.
In a large stockpot, heat the olive oil over medium heat. Add the carrots, onion, leeks, and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown. - Add broth and bone; simmer.
Add 2 quarts of the chicken broth and ham bone (if using). Bring to a boil, partially cover, reduce heat, and simmer for 30 minutes. - Add peas; simmer.
Stir in the peas; reduce heat to low, uncover, and simmer, stirring occasionally, for 1 1/2 hours or until the peas are tender. - Add ham; let soup rest.
Remove the ham bone. Remove soup from heat, cover, and let sit for at least 30 minutes or refrigerate overnight. Letting the soup sit before serving is especially important for maximizing the flavor if not using a ham bone.
How to Serve Split Pea Soup with Ham
Reheat soup in a large stockpot over medium heat and thin with additional chicken broth, as needed (the soup will thicken as it sits). Taste and add salt as needed. Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.
It’s a very hearty soup, so some bread and/or a light salad on the side make it a meal. Here are a few suggestions:
Make Ahead Directions for Homemade Split Pea Soup
Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months. Reheat per instructions above.
Essential Tips for Making the Best Split Pea Soup Recipe
To ensure your split pea soup turns out perfectly every time, follow these expert tips for selecting ingredients, achieving the ideal texture, and maximizing flavor:
- Use fresh split peas. Old peas will never soften, no matter how long you cook them. Check the sell-by date on the bag and look for a vibrant green color; pale peas are likely old.
- Don’t skip sautéing vegetables, even if cooking in a slow cooker. This step enhances their natural sweetness and adds depth to the soup’s flavor.
- Cook until perfect texture. Ensure the peas are soft and no longer crunchy for the best consistency.
- Opt for smoked ham. For the richest, most flavorful soup, smoked ham, preferably country ham, is ideal.
- Add salt at the end. Since the ham is added off heat, it will gradually season the soup as it sits. Taste the soup just before serving and add extra salt only if needed to avoid over-salting.
- Let the soup sit before reheating and serving. Allowing the soup to rest for at least 30 minutes before serving is essential for maximizing flavor, especially when not using a ham bone. This resting time ensures the smoky ham flavor gets fully imbued into the soup. In fact, I think it tastes even better the next day.
Frequently Asked Questions About Split Pea Soup with Ham
Split peas are field peas that are dried and the outer skin is removed, which causes them to split in half. As a result, they cook faster and break down easily in soups and stews. They come in green and yellow varieties, both of which are nutrient-rich and flavorful.
Split peas and green peas come from the same plant, but they differ in how they are processed. Split peas are dried and have their outer skins removed, causing them to naturally split in half. Fresh green peas, on the other hand, are plump, sweet, and juicier, often eaten as a vegetable in salads or sides.
Soaking split peas isn’t always necessary, but I recommend it for my recipe. Soaking helps the peas cook faster and ensures an even, creamy texture. If you’re short on time, you can skip soaking, but be prepared for a slightly longer cooking time.
A ham bone is leftover from a cooked ham and adds flavor but little meat. On the other hand, a ham shank comes from the lower part of the pig’s leg and is meatier and leaner. A ham hock, located at the joint between the pig’s leg and foot, is fattier and known for its rich, smoky flavor.
Split Pea Soup Recipe with Leftover Ham
Warm up with this hearty Split Pea Soup Recipe with Ham! It’s full of smoky, earthy flavor balanced by a hint of sweetness, with a creamy yet textured consistency that’s oh-so-satisfying. Made with everyday ingredients, this soup is easy to prepare and perfect for using up leftover ham. Whether it’s for a cozy family dinner or meal prep, this recipe delivers comfort in every bowl. Tips, FAQs, and directions for stovetop or slow cooker methods are all included.
- Yield: 6 servings 1x
- Diet: Gluten Free
Ingredients
- 2 cups dried split peas, rinsed and picked over
- 2 tablespoons olive oil (can use EVOO)
- 1 cup (1 to 2 large) peeled and chopped carrots
- 1 cup (1/2 large) chopped yellow onion
- 1 cup (2 medium) chopped leeks (white, and light green portions)
- 1/4 cup (1/2 large stalk) chopped celery
- 2 to 3 quarts chicken broth
- 1 ham bone, preferably country ham – optional
- 1 cup chopped or diced ham, trimmed of fat
- Kosher or sea salt, to taste
- Optional garnish: dry sherry and sour cream
Instructions
In a medium mixing bowl, cover dried peas with water with 1-inch on top. Soak overnight. Drain, rinse and set aside. (See Note below.)
Split Pea Soup on the Stovetop
- In a large soup pot, heat the olive oil over medium heat. Add the carrots, onion, leeks, and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
- Add 2 quarts of the chicken broth and ham bone (if using). Bring to a boil, partially cover, reduce heat, and simmer for 30 minutes.
- Stir in the peas; reduce heat to low, uncover, and simmer, stirring occasionally, for 1 1/2 hours or until the peas are tender. The longer you cook it, the creamier the consistency of the soup.
- Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.
- Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.
Split Pea Soup Recipe Slow Cooker
- In a large skillet or sauté pan, heat the olive oil over medium heat. Add the carrots, onion, leeks and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
- Transfer vegetables to a slow cooker. Add 2 quarts of the chicken broth, ham bone (if using), and peas. Cover and cook on low for 6 to 8 hours or on high for around 4 hours. Taste to confirm the peas are tender and not crunchy.
- Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.?
- Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.
Notes
Gluten free: Use gluten-free chicken broth.
Note on soaking peas: Soaking split peas isn’t always necessary, but I recommend it for this recipe. Soaking helps the peas cook faster and ensures an even, creamy texture. It can also make the soup easier to digest. If you’re short on time, you can skip soaking, but be prepared for a slightly longer cooking time.?
Make ahead: Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months.
- Category: Soup, main dish
- Method: stovetop
- Cuisine: Southern
Note: This post was originally shared in January 2012, then significantly updated in January 2025 with additional information and process photos.
This sounds really delicious. thanks for sharing this. 🙂
Simon
Your welcome! Hope you like it as much as we do!