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Split Pea Soup with Ham

A thick, hearty split pea soup made with a leftover ham bone, simmered low and slow into a creamy, old-fashioned classic perfect for a cold day.

· 3 min read
Split Pea Soup with Ham — homestyle, freshly served

Split pea soup is what happened the day after a big ham dinner, when a resourceful cook looked at the leftover bone and refused to let it go to waste. Tossed into a pot with dried peas, a few vegetables from the bin, and a slow afternoon of simmering, that bone gave up every bit of flavor it had left, and a second meal was born from the bones of the first.

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It is a soup with deep roots in kitchens that could not afford to waste anything, and it has outlasted fancier dishes because it simply tastes like something worth making again. The peas break down as they cook, turning the broth thick and velvety without a drop of cream, while the ham adds a smoky, salty backbone that ties the whole pot together.

This is soup for a cold afternoon, made in one pot, needing nothing more than a warm slice of bread alongside it.

How to Make It Right

Unlike most dried beans, split peas need no soaking beforehand, which makes this one of the more forgiving soups to start from scratch on a whim. Rinse them well and pick through for any small stones or debris, then let them simmer low and slow rather than at a hard boil, since a gentle simmer keeps the peas from scorching on the bottom of the pot while they soften.

The ham bone is doing most of the flavor work here, so give it time. An hour of simmering barely scratches the surface of what a bone can give up, while a longer simmer, closer to two hours, pulls out a deeper, smokier broth. Stir occasionally toward the end of cooking, since the peas thicken as they break down and can catch on the bottom of the pot if left alone too long. If the soup gets thicker than you’d like, a splash of water or extra broth thins it right back out without diluting the flavor much at all.

Why You’ll Love This Recipe

  • Dried split peas thicken the soup naturally, with no cream or flour required.
  • It is the perfect second life for a leftover ham bone or ham hock.
  • One pot, minimal hands-on time, and it mostly cooks itself on the stove.
  • It tastes even better the next day, once the flavors have had time to settle.
  • Freezer-friendly, so a big batch means several easy dinners later on.

Tips and Variations

  • No ham bone on hand? A meaty ham hock or a couple of cups of diced leftover ham works just as well.
  • A splash of apple cider vinegar stirred in right before serving brightens the whole pot and cuts through the richness.
  • For a smoother, more velvety texture, purée half the soup with an immersion blender and leave the rest chunky.
  • Add a diced potato or a handful of chopped carrots partway through cooking for extra body and a little natural sweetness.

Storage

Refrigerate leftover soup in an airtight container for up to 5 days, thinning with a little water or broth as it thickens further in the fridge. This soup also freezes beautifully for up to 3 months, making it a smart dish to batch cook on a lazy weekend.

There is a quiet satisfaction in a soup built from what would otherwise be thrown away. Split pea soup with ham turns a leftover bone into one of the most comforting bowls in the old-fashioned kitchen, and it is just as welcome today as it ever was.

Split Pea Soup with Ham

  • Servings6-8 servings

Ingredients

  • 1 lb dried split peas, rinsed and picked over
  • 1 meaty ham bone or ham hock
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 8 cups water or chicken broth
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • Salt and black pepper, to taste
  • 2 cups diced cooked ham (optional, for extra ham)

Instructions

  1. Combine split peas, ham bone, onion, carrots, celery, garlic, water or broth, bay leaf, and thyme in a large stockpot.
  2. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 1 1/2 to 2 hours, until the peas have broken down and the soup is thick and creamy.
  3. Remove the ham bone, let it cool slightly, then pull off any meat and return it to the pot; discard the bone and bay leaf.
  4. Stir in diced ham if using, and season with salt and pepper to taste.
  5. If the soup is thicker than desired, thin with a splash of water or broth.
  6. Ladle hot into bowls and serve with crusty bread.

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