Ham and Split Pea Soup

1

Share It if your Like it

Ham and Split Pea Soup is my go to answer for those nights when it is cold out, you are tired, and you still want something that feels homemade. You know the vibe, you open the fridge and there is that leftover ham from the weekend, plus a pantry bag of split peas you keep meaning to use. This soup is cozy, filling, and honestly pretty forgiving if you are not in the mood to measure everything perfectly. It also makes the house smell amazing, like something has been simmering with love all afternoon. If you want a simple dinner that gives you leftovers you will actually be excited about, you are in the right place.

The Story Behind This Recipe

I’m Alexandraa, the cook behind this Ham and Split Pea Soup. When the craving hit, I dialed in the flavors so it’s approachable and full of cozy vibes. Ham and Split Pea Soup is my go to answer for those nights when it is cold out, you are tired, and you still want something…

Alexandraa

What are Split Peas?

Split peas are just dried peas that have been peeled and split in half. They are usually green or yellow, and they cook down into a thick, creamy texture without you needing to add cream. I always keep a bag around because they are cheap, shelf stable, and they turn into real comfort food with basically no effort.

Here is what I like about them:

• They thicken soup naturally, so you get that hearty spoon feel.
• They are full of fiber and plant protein, which makes the soup actually satisfying.
• No soaking required most of the time, just a rinse and you are good.

One tip that matters: give them a quick rinse in a strainer to wash off dust. Also, check for tiny pebbles. It is rare, but it happens, and no one wants that surprise bite.

Split peas have a mild, earthy flavor. On their own, they can taste a little plain, which is exactly why ham is such a perfect match. The smoky, salty bits bring the whole thing to life.

If you are a soup person like me, you might also like something veggie packed such as Grandmas Hamburger Vegetable Soup for another cozy weeknight option.

Making Split Pea Soup with Ham

This is the part where everything gets easy. The main idea is simple: cook a few basic veggies, add peas and broth, then let it simmer until thick. The ham can be a leftover ham bone, a ham hock, or just chopped ham. I have done it all ways, and they all work.

What you will need

• 1 pound split peas, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 to 3 cloves garlic, minced
• 1 meaty ham bone or 2 cups chopped ham (or a ham hock)
• 8 cups chicken broth or water (broth gives more flavor)
• 1 bay leaf
• Black pepper to taste
• Optional: a pinch of thyme or smoked paprika

How I make it at home

I start with a big pot and a little oil or butter. Toss in the onion, carrots, and celery and cook them until they soften. This is the boring step that secretly makes the soup taste like you tried really hard.

Add garlic for about 30 seconds, then pour in the broth. Add the split peas, bay leaf, and the ham bone or hock. Bring it to a gentle boil, then turn it down to a simmer. Put the lid on but leave it cracked so it does not get too wild and bubbly.

Let it simmer about 60 to 90 minutes, stirring now and then. The peas will break down and thicken the soup. If it starts getting too thick, add a splash of water or broth. If you used a ham bone or hock, pull it out near the end, shred the meat, and stir it back in.

Important seasoning note: I wait until the end to add salt. Ham can be salty, broth can be salty, and it is way easier to add than to fix.

When I want something just as comforting but with a different vibe, I make Chicken and Dumpling Soup From Scratch. It hits that same cozy spot.

“I made this with a leftover holiday ham bone and my kids went back for seconds, which never happens with soup. It tasted even better the next day.”

Recipe Video {video_youtube}

If you are the kind of cook who likes seeing the texture before you commit, a quick video helps a lot. The big visual cue is how the peas go from little green dots to a thick, soft soup that barely needs blending. You also get a feel for how low the simmer should be and how often to stir.

;

When you watch, pay attention to these moments:

1) The veggie cook down so you are not biting crunchy carrots later.

2) The simmer stage where it thickens slowly and starts smelling like real comfort food.

3) The final texture which should be thick but still spoonable, not like paste.

Also, do not stress if your soup looks thinner at first. Ham and Split Pea Soup always thickens as it cools, and it thickens even more in the fridge overnight.

Variations of Split Pea Soup

I love the classic version most, but it is nice to know you can flex this recipe based on what you have. Think of it like a template more than a strict set of rules.

Here are a few easy spins:

Smoky extra ham: Add a little smoked paprika or use smoked ham hocks. It makes the whole pot taste like it has been cooking all day.

Extra veggie: Stir in a handful of chopped kale or spinach near the end. It wilts fast and makes you feel a little virtuous.

Spicy twist: A pinch of red pepper flakes wakes it up without turning it into a totally different soup.

Blended texture: If you want it smoother, blend a couple cups and stir it back in. I do this when I want a creamier vibe but still want some chunks of ham.

If you like bold flavors and beans, you should peek at Black Bean and Chorizo Soup. Different profile, same cozy bowl energy.

And if you are thinking about a little something special after soup night, I am obsessed with Blue Cheese and Pear Tartlets. Sweet and savory and totally worth it.

Tips for Perfect Split Pea Soup

I have made Ham and Split Pea Soup enough times to learn what actually matters and what is just noise. These tips keep it simple and keep it good.

Rinse the peas: It takes 10 seconds and helps keep the flavor clean.

Keep the simmer gentle: Too much boiling can make it stick to the bottom, and burnt peas are not fun.

Stir near the end: As it thickens, it can cling to the pot. A quick stir every so often saves you.

Add liquid as needed: Split peas are thirsty. If it looks too thick, splash in broth or water and loosen it up.

Season at the end: Between ham and broth, you might not need salt at all.

Let it rest: Give it 10 minutes off the heat before serving. It settles, thickens slightly, and the flavors come together.

Storage wise, this soup is a champ. It lasts about 4 days in the fridge. It also freezes well. I freeze it in smaller containers so I can grab a lunch portion without thawing a whole brick of soup.

Common Questions

Do I need to soak split peas?
Nope. Just rinse them and cook. They soften with simmering and break down on their own.

Why is my soup not thickening?
It usually needs more time. Keep simmering and stir. If your peas are very old, they can take longer. You can also simmer uncovered for the last 10 to 15 minutes.

Can I make this without a ham bone?
Yes. Use chopped ham and a good broth. If you want a smoky flavor, add a pinch of smoked paprika.

How do I fix soup that is too thick?
Add a bit of broth or water and stir over low heat until it loosens up. It thickens a lot after chilling, so this is super normal.

Is Ham and Split Pea Soup healthy?
It can be. Split peas bring fiber and protein. If you want it lighter, use less ham and more veggies, and go easy on added salt.

A cozy bowl to make again and again

Ham and Split Pea Soup is one of those recipes that feels like a small win. It uses simple ingredients, it fills you up, and it somehow tastes even better the next day. If you want a classic reference to compare notes, this Ham and Split Pea Soup Recipe — A Great Soup – Allrecipes is a helpful extra look. Grab that leftover ham, rinse your peas, and let the pot do the work. When you make it, do yourself a favor and save a portion for tomorrow.