This cozy split pea soup with ham simmers a leftover ham bone with tender peas, hearty vegetables, and rich broth, creating a thick, smoky bowl of comfort in every bite.

From the recipe collection of Tara Ippolito

Having a leftover ham bone from the holidays is the perfect excuse to make a big pot of split pea soup with ham. You’ll get maximum flavor from something you’d normally toss and nothing goes to waste. As it simmers, that ham bone infuses the broth with rich, smoky flavor while the peas and vegetables break down into a thick, velvety broth. This soup reminds me of my Mom because she used to make it all the time and still does!

It’s one of those humble, inexpensive meals that tastes like it cooked all day and makes your whole house smell amazing. This is the kind of cozy, flavorful soup that makes leftovers feel like a gift, not an after thought. It’s an awesome way to reinvent them if you ask me. My family has loved this recipe for so many years. I hope you give it a try because I know you’ll love it, too.

Ingredients

Here’s all the things you’ll need to make this delicious split pea soup. You can find the full ingredients list along with measurements and instructions and the recipe card below.

Ham Bone- Infuses into the soup with rich, smoky, meaty flavor while naturally thickening the broth as it simmers.
Olive Oil- Helps soften up the mirepoix. I use Graza Olive Oil.
Mirepoix- Chopped carrot, celery and onion. It’s the traditional French base used to build flavor in soups like this one.
Garlic- Adds an earthy, garlicy flavor to the soup.
Thyme- Beings a subtle herb flavor that compliments the smokiness of the ham.
Salt- Enhances the flavor of all of the ingredients.
Pepper- Cuts the richness of the soup.
Bay Leaf- Adds a more layered, savory base to the broth.
Chicken Broth- Gives the soup a flavorful, savory base that supports the peas and vegetables and makes the overall soup taste richer and more well rounded.
Split Peas- breaks down into a thick, creamy base as they cook, giving the soup its hearty texture and earthy, slightly sweet flavor. I used Goya Split Peas.
Water- Helps balance the soup’s consistency and prevents it from becoming overly salty or thick, especially with a ham bone and broth in the pot. It also gives the peas enough liquid to break down properly.

Instructions

Here are the steps you’ll need to take to make this delicious soup. you can find the full ingredients list and instructions in the recipe card below.

First, in a large Dutch oven, heat the olive oil over medium high heat and add the diced onion carrot and celery. Sauté them for five minutes stirring frequently and then add the chopped garlic and sauté for an additional minute. Add the split peas, time, black pepper salt, and a bay leaf.

carrots, celery, onion, split peas in a dutch oven

Then, add the ham bone, broth and water. Bring it to a boil and then lower the heat. Simmer the soup for one hour covered, stirring occasionally or until the pees have broken down, and the soup has slightly thickened.

NOTE: Use low sodium chicken broth if you’re watching your salt intake.

Now, carefully remove the ham bone and using a sharp knife, remove the ham from the bone. Dice it into small pieces and add it back to the soup.

NOTE: If the soup is too thick, feel free to add more water.

Finally, simmer the soup, uncovered for an additional 15 minutes. Reason the sauce (if needed), remove the bay leaf and enjoy!

NOTE: The soup with thicken upon standing

Can I Make This Without A Ham Bone?

Yes, you can make this soup without a ham bone. Use some diced ham, preferably from a ham steak or leftover cooked ham. Add it early so it can simmer and flavor the broth. To boost that smoky, savory flavor you can add some Better Than Bouillon Ham Base, too.

Can I Make This In The Crockpot?

Yes, you can definitely make this in the crockpot. Just add everything to the crockpot, including the ham bone, and cook on low for 6–8 hours or high for 4–5 hours, until the peas are completely soft.

Storage

Let the soup cool, completely and place it into an airtight container. It will last in the refrigerator for up to three days. This freeze as well too! Place it into a freezer safe air tie container and it will last for up to three months.