There’s something deeply comforting about a bowl of split pea and ham soup. It’s thick, savory, and satisfying in a way that feels like a hug on a cold day. This version leans on simple pantry ingredients and a leftover ham bone for extra flavor, but it’s just as good with diced ham.

The prep is easy, the cooking is mostly hands-off, and the results taste like you spent all day at the stove. If you’re new to cooking dried peas, don’t worry—this recipe is straightforward and reliable.

Jump to Recipe Card

What Makes This Recipe So Good

Cooking process close-up: A simmering pot of split pea and ham soup mid-cook, peas breaking down int

Save

Big flavor, simple ingredients: Split peas, onion, carrots, celery, garlic, and ham combine into a rich, savory soup without complicated steps.
Great use of leftovers: A ham bone or ham hock turns this into something special. It adds body and a subtle smoky taste.
Thick and creamy (without cream): The peas break down as they simmer, giving the soup a naturally velvety texture.
Meal prep friendly: The soup tastes even better the next day and freezes well for weeks.
Budget-friendly comfort: This is a filling, protein-rich meal that doesn’t cost much to make.

Ingredients

1 pound (about 2 cups) dried green split peas, rinsed and picked over
1 meaty ham bone or 1 smoked ham hock (optional but recommended), or 1.5–2 cups diced cooked ham
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3–4 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
6–8 cups low-sodium chicken broth (or a mix of broth and water)
2 tablespoons olive oil or butter
Salt and black pepper, to taste
Optional finishes: a splash of apple cider vinegar or lemon juice, chopped fresh parsley, cracked pepper

Step-by-Step Instructions

Final plated bowl: Beautifully plated split pea and ham soup in a wide, white shallow bowl, ladled t

Save

Rinse the peas: Place split peas in a colander and rinse under cool water.Pick out any small stones or debris. No soaking is needed for split peas.
Prep the base: Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt.Cook 5–7 minutes, stirring, until softened and lightly golden at the edges.
Add garlic and herbs: Stir in garlic, thyme, and the bay leaf. Cook 30–60 seconds until fragrant, being careful not to burn the garlic.
Load the pot: Add the rinsed split peas, ham bone or hock (or diced ham), and 6 cups of broth. Stir and bring to a gentle simmer.
Simmer low and slow: Reduce heat to low, cover partially, and simmer for 60–75 minutes.Stir every 15 minutes so the peas don’t stick. Add more broth or water if it gets too thick.
Check doneness: The peas should be very soft and starting to break down. If they’re still firm, continue cooking 10–20 minutes more.Remove the ham bone or hock.
Shred and return the ham: If using a bone or hock, pull off any meat, shred it, and add it back to the pot. Discard the bone and any tough skin.
Adjust texture: For extra creaminess, use a potato masher to lightly mash the soup or blend 1–2 cups and return it to the pot. Keep some chunks for a nice balance.
Season to taste: Add salt and pepper.If the flavor needs a lift, stir in a small splash (1–2 teaspoons) of apple cider vinegar or lemon juice. This brightens the savory notes.
Serve: Ladle into bowls and finish with chopped parsley and cracked pepper. Good with warm bread or a simple green salad.

How to Store

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.The soup thickens as it sits—thin with a splash of broth or water when reheating.
Freezer: Portion into freezer-safe containers, leaving a little headspace. Freeze up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove.
Reheating: Warm over low heat with a bit of liquid, stirring occasionally to prevent sticking.Taste and re-season after reheating.

Overhead tasty top view: Top-down shot of a cozy table scene featuring two bowls of split pea and ha

Save

Why This is Good for You

Protein-packed: Split peas and ham provide a satisfying amount of protein to keep you full.
Fiber-rich: Split peas offer soluble fiber that supports digestion and steady energy.
Nutrient-dense: Onions, carrots, and celery add vitamins, minerals, and antioxidants.
Lower in fat than creamy soups: You get a thick, creamy texture without heavy dairy.
Budget-smart nutrition: Affordable ingredients that still deliver hearty nourishment.

Pitfalls to Watch Out For

Under-seasoning: Ham can be salty, so many people skip salt entirely. Taste at the end and adjust—often it still needs a pinch.
Too thick or too thin: Split peas drink up liquid. Keep extra broth or water nearby and adjust as you go.If too thin, simmer uncovered for a few minutes.
Skipping the stir: Peas can settle and stick to the bottom, especially near the end. Stir every 10–15 minutes.
Old peas: Very old split peas may never soften properly. Use fresh, good-quality peas for reliable results.
Oversalting early: Wait until after the peas soften and the ham flavor infuses before adding much salt.

Recipe Variations

Smoky vegetarian: Skip the ham and use vegetable broth.Add 1–2 teaspoons smoked paprika or a dash of liquid smoke for depth.
Herb-forward: Stir in fresh dill or parsley at the end. A little lemon zest can brighten the whole pot.
Creamier finish: Add a splash of cream or swirl in plain yogurt right before serving for extra richness.
Spiced twist: Add 1 teaspoon ground cumin and 1/2 teaspoon coriander with the garlic for a warm, earthy note.
Veggie boost: Toss in a diced potato, parsnip, or a handful of spinach near the end of cooking.
Instant Pot: Sauté veggies on Sauté, add ingredients, then cook on High Pressure for 15 minutes; natural release 15 minutes. Stir, season, and adjust liquid.
Slow cooker: Add everything to a slow cooker (use 7–8 cups liquid).Cook on Low 7–8 hours or High 4–5 hours, then season and adjust texture.

FAQ

Do I need to soak split peas?

No. Split peas cook relatively quickly and don’t require soaking. Just rinse and pick through them before cooking.

Can I make this without a ham bone?

Yes.

Use diced cooked ham and chicken broth. If you want a touch of smokiness, add a small amount of smoked paprika or a dash of liquid smoke.

Why are my split peas still hard?

They might be old, or your pot may not be simmering steadily. Also, very hard water can slow softening.

Keep simmering and add a bit more liquid as needed.

How thick should the soup be?

It should be thick and hearty but still spoonable. If it becomes too thick, stir in water or broth. If it’s too thin, simmer uncovered for a few minutes.

Can I use yellow split peas?

Absolutely.

Yellow split peas cook the same way and have a slightly sweeter, milder flavor.

What should I serve with it?

Crusty bread, cornbread, or a simple green salad are perfect. A dollop of yogurt or sour cream on top can be nice too.

How can I reduce the sodium?

Use low-sodium broth, go light on added salt, and consider using a smaller amount of ham. Brighten with lemon juice or vinegar instead of more salt at the end.

Wrapping Up

This split and ham pea soup recipe is the kind of meal that turns basic ingredients into something comforting and memorable.

It’s flexible, forgiving, and great for make-ahead lunches or easy weeknight dinners. Once you master the base, you can riff with herbs, spices, and veggies to suit your taste. Keep it simple, season well, and enjoy a warm bowl any time you need a little comfort.