Split Pea and Ham Soup is one of those comforting, hearty dishes that warms not just your body but your very soul. This thick, creamy soup is packed with soft split peas and tender chunks of ham, creating a textural delight in every spoonful. The aroma wafting from your kitchen as it simmers will have everyone rushing to the table, eager to indulge in its rich flavors. This recipe promises to be a fulfilling, budget-friendly meal, ideal for cold evenings or when you need a little pick-me-up.

Pin this for later!

There’s something nostalgic about Split Pea and Ham Soup. I remember the first time I tried it at a friend’s family gathering. The memories of laughter and warmth filled my heart as we gathered around their kitchen table, bowls in hand, ready to relish each bite. This soup is not only easy to prepare but also makes use of ingredients you’d likely find in your pantry. Trust me, once you try it, you’ll find that this soup has a way of transforming your mood, making it a must-add to your weekly rotation.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Split Pea and Ham Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Split Pea and Ham Soup

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and about 1 hour and 45 minutes of cooking, you’ll be serving this hearty dish in no time.
Irresistible Flavor: The combination of split peas and ham creates a wonderfully savory taste that’s both comforting and satisfying.
Eye-Catching Appeal: The vibrant green color from the peas and the chunks of ham make this soup visually inviting.
Flexible Serving: Perfect for cozy family dinners or as a meal prep option for easy lunch throughout the week.
Diet-Friendly Options: Naturally gluten-free and can be made dairy-free; simply omit butter or use a dairy alternative.

Ingredients You’ll Need

1 tablespoon oil: Choose a neutral oil like vegetable or canola for sautéing without overpowering flavors.
1 tablespoon butter: Adds richness to the soup. Using a dairy-free substitute works well too!
1 medium-large yellow onion (chopped, about 1.5 cups): A key flavor base; its sweetness balances the savory notes.
2 ribs celery (diced, about 1 cup): Adds texture and freshness; feel free to substitute with carrots if desired.
2 cloves garlic (minced, about 2 teaspoons): For a fragrant touch; garlic powder can work in a pinch.
1 (16-oz) bag dried split peas (picked over and rinsed): The star of the dish! Green or yellow peas both work well.
3 ½ cups water (or more as needed): Adjust based on your preferred soup consistency.
3 cups low sodium chicken broth (or more as needed): Broth enhances flavor while keeping it light; substitute vegetable broth for a vegetarian option.
1 bay leaf (optional): A subtle flavor enhancer; remember to remove it before serving!
Salt & pepper (to taste): Essential for seasoning; adjust progressively, especially since the ham adds saltiness.
1 meaty ham bone (or 1 pound cooked and diced ham): Provides depth; use leftover ham for a budget-friendly option.
½ pound Yukon Gold potatoes (peeled and cut into ⅓-inch pieces, optional): Creaminess and heartiness; any waxy potato works here.
2 medium carrots (peeled and cut into ⅓-inch pieces, optional): Adds sweetness and nutrients; feel free to skip if you prefer a simpler flavor.
Lemon juice and parsley (optional to serve): A vibrant finish brings brightness to each bowl.

How to Make Split Pea and Ham Soup

Sauté aromatics: Heat a large pot over medium heat. Add 1 tablespoon oil and 1 tablespoon butter when hot. Sauté 1 medium-large chopped yellow onion and 2 diced ribs of celery for about 5-8 minutes until softened. Stir in 2 minced cloves of garlic and sauté for an additional 30 seconds until fragrant.
Start soup: Mix in the rinsed split peas, then pour in 3 ½ cups water and 3 cups low sodium chicken broth. Toss in 1 bay leaf and season with salt and pepper, keeping it light since the ham will add more flavor. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and let simmer for 15 minutes.
Simmer soup: After 15 minutes, uncover and stir the soup. If using a meaty ham bone, nestle it into the pot now, or stir in 1 pound of diced ham. Cover and continue simmering for about 1 hour until both the ham and peas are tender. Add the diced carrots and Yukon Gold potatoes for the last 20 minutes of cooking. Adjust water or broth for your preferred consistency. Uncover for the last 20 minutes if thick soup is your goal.
Shred ham: If you used a ham bone, remove it from the soup and let it rest for 10 minutes. Shred the ham, returning it to the pot. If the peas and veggies aren’t quite cooked through, allow them to simmer until tender. Taste the soup and adjust seasoning if needed.
Finish and serve: Stir the shredded ham into the soup and let it heat through. Serve warm with a splash of lemon juice and a sprinkle of chopped parsley for a fresh touch.

Storing & Reheating

To store, let the soup cool to room temperature before transferring it into an airtight container. It can be kept in the refrigerator for about 3-4 days. For longer storage, pour it into freezer-safe containers and keep it frozen for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat on the stovetop over medium-low heat until warmed through. You might find that the flavors have intensified, though the texture may thicken; feel free to add a bit of broth or water to bring it back to your desired consistency.

Chef’s Helpful Tips

Be careful not to rush the sautéing process—properly caramelizing the onion and garlic builds a solid flavor foundation.
If your soup is too thick, gradually stir in more broth or water until it reaches your ideal consistency—soup should be comforting but not overly heavy.
Add a splash of Worcestershire sauce or hot sauce for an extra kick of flavor if you like a bit of heat.
Experiment with herbs if you want to customize the flavor. Thyme and rosemary are great options that pair beautifully with ham.
This soup is fantastic for meal prepping. Just refrigerate or freeze according to the tips provided above and enjoy stress-free meals!

There’s a timeless quality to a well-made soup like Split Pea and Ham Soup that makes it a household favorite across generations. Encouraging you to experiment with the recipe is a welcome invitation to discover your variations. Maybe you’ll discover a unique twist that becomes tradition in your home. When you serve it, remember that each bowl carries warmth, love, and comfort. Enjoy every flavor-packed minute, and share this delightful soup with those you cherish—and don’t be surprised if you catch someone going back for seconds!

Recipe FAQs

Can I use split peas that are not dried?

While dried split peas are traditionally used, you can use canned split peas; however, this will alter the cooking time significantly as you won’t need to cook them as long. Rinse them and add them towards the end of your cooking process.

How can I make the soup vegetarian?

To make the soup vegetarian, simply skip the ham or ham bone, and replace the chicken broth with vegetable broth. You can add more aromatic veggies and spices for flavor enhancement.

I don’t have a ham bone. Can I still make the soup?

Absolutely! You can use 1 pound of cooked diced ham or even leftover ham from a previous meal. This will still yield wonderfully flavorful results.

Can I prepare this soup in a slow cooker?

Yes, you can! After sautéing the aromatics, transfer them to a slow cooker along with the remaining ingredients, and cook on low for 6-8 hours or on high for 3-4 hours. Adjust liquid as needed!

⭐ If you make my Split Pea and Ham Soup recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Split Pea and Ham Soup