Get cozy with a bowl of our creamy Split Pea and Ham Soup, a delicious medley of tender veggies, and chunks of ham that will warm your soul.
This split pea and ham soup recipe has always been a favorite. It is filled with veggies and pops of salty ham. It is just tasty and so homey and one of my favorite ways to use up all of that holiday ham. This veggie soup is sure to be a quick family favorite. It makes a good amount that is perfect for freezing and storing for later.
Potato Rolls or Crescent Rolls are perfect for sopping up all of this tasty split pea and ham soup goodness! For a soup and salad combo, try pairing it with a fall favorite: Beet Salad.
Table of Contents
Reasons to Love This Soup
- Rich in protein and fiber, this soup is both satisfying and nutritious.
- This Split Pea Soup recipe is a great way to use up leftover ham from holidays like Easter, Thanksgiving, or even Christmas.
- It’s a one-pot meal, making cleanup a breeze.
Recipe Ingredients
- Ham: Diced ham imparts a salty, smoky flavor and adds depth and a hearty texture.
- Dried Split Peas: These peas thicken the soup as they cook. They provide a creamy texture and a mildly sweet, earthy flavor.
- Chicken Stock: Chicken stock adds a rich, umami flavor.
See the recipe card for full information on ingredients and quantities.
Variation
Consider garnishing with chopped fresh parsley, cilantro, or fresh thyme for a touch of freshness. A dollop of sour cream or a sprinkle of grated Parmesan can add creaminess and depth. For added crunch, top with croutons or crispy bacon bits.
How to Make Split Pea and Ham Soup
Step 1: Melt butter in a large pot over medium-low heat. Stir in onion, celery, sliced garlic, chicken stock, water, ham, and bay leaf. Reduce heat and simmer for half an hour.
Step 2: Stir in split peas, potatoes, and carrots. Simmer for about 1 hour and 15 minutes, stirring occasionally, until the soup is thick and the peas, potatoes, and carrots are tender. Season with salt and pepper to taste. Remove the bay leaf. Then, serve and enjoy!
Expert Tips
- Flavor Boost: If you’re using leftover holiday ham for this recipe, consider adding the leftover ham bone to the pot for extra flavor while the soup cooks. Then, remove it just before serving.
- Pre-Soak Peas: For a quicker cooking time and smoother texture, soak the green split peas in water overnight before using them in the soup.
- Consistency Tip: As the soup stands, it will naturally thicken. If it becomes too thick for your preference, simply stir in a little extra chicken stock to achieve your desired consistency.
Frequently Asked Questions
For a creamier texture without added dairy, use an immersion blender to partially puree the soup. This incorporates some of the peas and vegetables into the broth, thickening it naturally.
Yes, you can cook split peas without soaking them first. They will take a bit longer to cook—typically about 1 to 1.5 hours—and may require more liquid during cooking. Just ensure they are thoroughly rinsed before use.
Storage Info
To STORE Split Pea and Ham soup leftovers, store them in the refrigerator for up to 5 days when kept in an airtight container. To FREEZE, place in your freezer for up to 3 months.
To REHEAT, thaw in the fridge if frozen, then warm on the stove over medium heat until hot throughout. Stir occasionally to prevent sticking. If the soup has thickened excessively during storage, you might need to add a little water or chicken broth to regain the desired consistency before reheating. You can also reheat in the microwave until everything has warmed through.
Mouthwatering Soups That You’ll Love
Split Pea and Ham Soup Recipe
Ingredients
- 2 tbsp butter
- ½ onion - diced (appx ¼ c)
- 2 ribs celery - diced appx 1 cup)
- 3 cloves garlic - sliced
- 1 quart chicken stock
- 2 1/2 cups water
- 1 lb ham - diced
- bay leaf
- 3 potatoes - peeled, cubed (appx 3 cups)
- 3 carrots - peeled, sliced (appx 1 ½ cups)
- 1 lb dried split peas
- salt and pepper to taste
Instructions
- Melt butter in a large pot over medium-low heat. Stir in onion, celery, sliced garlic, chicken stock, water, ham, and bay leaf. Reduce heat and simmer for half an hour.
- Stir in split peas, potatoes, and carrots. Simmer for about 1 hour and 15 minutes, stirring occasionally, until the soup is thick and the peas, potatoes, and carrots are tender. Season with salt and pepper to taste. Remove the bay leaf.
