Split Pea Soup Recipe

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This split pea soup recipe is made with homemade ham bone broth, flavorful chopped ham, tender peas, and savory veggies. It’s easy to make and perfect for a cold winter night.

When I was a kid, I lived on canned split pea soup. Though my canned soup days are long gone, this split pea and ham soup recipe is here to stay!

This recipe uses homemade ham bone broth instead of a ham hock, which creates a delicious ham flavor with a smoother texture.

While this homemade split pea soup takes a few hours to make, only 15 minutes of it is hands-on time. As such, it’s perfect for a slow day at home or an easy Sunday reset meal prep.

If you love soups, be sure to check out my butternut squash soup, sausage and white bean soup, chicken corn chowder, and lasagna soup recipes!

Why You’ll Love This Recipe

Comfort Food: Split pea soup is warm and hearty, making it perfect for those days when you need some cozy comfort food.

Simple Ingredients: This recipe uses staple ingredients you likely have on hand.

Reduce Food Waste: Using a leftover ham bone and chopped ham is a great way to use up scraps.

Nutritious: Split peas are naturally high in protein and fiber, making this soup both filling and nourishing.

Easy: This recipe takes only 15 minutes of hands-on time. The rest is just simmering the broth and soup on the stove.

Key Ingredients

Ham Bone: You will need a ham bone. I usually freeze the ham bones leftover from Thanksgiving, Christmas, and Easter. A ham hock will also work.

Ham: You’ll need a pound of chopped ham.

Split Peas: I used regular green split peas. Yellow split peas will also work.

Veggies: You will need carrots, celery, onion, and garlic.

Bay Leaves: Bay leaves add a lovely, subtle flavor. But you can skip them if you don’t have any on hand.

Get the full list of ingredients and measurements on the printable recipe card below.

Variations

Smoky: Add smoked paprika to give the soup a smoked flavor.

Sausage: Stir in cooked, sliced smoked sausage or kielbasa during the last few minutes for an extra-hearty soup.

Potatoes: Diced potatoes add extra heartiness without changing the flavor. Since potatoes will thicken the soup, you may need extra broth.

Spiced: Season the soup with cumin, curry powder, or a pinch of red pepper flakes for a spiced variation.

Tools You Will Need

Dutch Oven: I used my Emile Henry Dutch oven (I snagged it at HomeGoods for a great price). But any Dutch oven or large pot will work.

How to Make Split Pea Soup

Step 1: Place the ham bone in a large stockpot or Dutch oven and cover with 8 cups of water.

Bring to a boil, then reduce to a simmer. Cover and simmer for about 1.5 hours. You’ll need 6 cups of ham broth when finished.

Remove the ham bone and strain the broth. Set the broth aside. Rinse out the pot before continuing with the soup.

Step 2: Melt the butter in the pot over medium heat. Add the celery, carrots, and onion.

Cook until the vegetables are tender-crisp and the onion is translucent.

Step 3: Toss in the garlic. Cook until just aromatic. Do not overcook the garlic, or it will turn bitter.

Step 4: Pour in a ladleful of the ham broth to deglaze the pot, scraping up any browned bits from the bottom and sides.

Step 5: Add the ham to the pot.

Step 6: Pour in 6 cups of the ham broth. Stir to combine.

Step 7: Add the split peas and stir to combine.

Step 8: Add the bay leaves.

Reduce the heat to low, cover, and simmer for about 1.5 hours, or until the split peas are very tender and the soup has thickened.

Stir occasionally.

Step 9: Remove the bay leaves and season with salt and pepper to taste. Serve warm.

The soup will continue to thicken and develop flavor as it cools.

Tips for Success

• Rinse the split peas well to remove any dust or debris. I rinse them until the water runs clear.
• Don’t worry about soaking the peas. They will cook right in the broth.
• Stir the soup frequently to prevent the peas from sticking to the bottom of the pot.
• If the soup is too thick, add a little more broth until it reaches your desired consistency.
• Because the ham is usually salty, I hold off on the salt until the end to make sure I don’t use too much.
• To save time, you can skip making the broth and use chicken broth instead.

Serving Suggestions

Bread: Serve with toasted sourdough, fresh-milled rolls, fresh-milled cornbread, or even in a sourdough bread bowl.

Salad: Soup and salad is a classic combo. Serve with a side of dressed greens or lemon cucumber salad.

Roasted Veggies: Add a side of roasted veggies for extra nutrition and a well-rounded meal.

Hearty Mains: This pairs perfectly with roast chicken, sourdough fried chicken, or sourdough crispy cheddar pork chops.

Storing

• Refrigerate leftovers in an airtight container for 4-5 days.
• Freeze in a freezer-safe container for up to 3 months. I love using Souper Cubes for this.
• Split pea soup thickens as it cools. When reheating leftovers, stir in additional broth as needed to reach your desired consistency.

Split Pea Soup FAQs

More Comfort Food Recipes

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