Leftover ham in the fridge? This split pea soup turns it into the coziest, heartiest dinner you’ll crave all winter.
split pea soup with ham nails every cold weather craving I ever get. It’s homey, hearty, and honestly, sometimes it feels like the only thing that can warm me up after one of those never-ending days. Ever had leftover ham after a holiday? This soup is the fastest way to turn leftovers into a meal people actually get excited about. Seriously, if you’re ever stuck staring at a hunk of ham in your fridge, or just hunting for suppertime inspiration, this recipe solves both. Oh, and for anybody who loves classic comfort food, you’re gonna want to check out my favorite slow-cooker dinner ideas and savory fall casseroles for another easy fix. 
Do You Really Need to Soak Split Peas?
Let me just throw it out there, soaking split peas is basically optional. I used to think soaking was a must and, not gonna lie, it held me back sometimes. Who remembers to prep beans the night before anyway? Truth is, split peas cook pretty fast on their own. Some folks say soaking helps split peas cook quicker or makes ’em “easier to digest.” Meh. In my experience, you can toss dried split peas straight into your soup and a couple hours later, boom, they’re melt-in-your-mouth good. If you do soak them, it won’t hurt, but I only bother if I’m trying to cut maybe fifteen minutes off my cooking time. If you’re the same kinda forgetful as me, don’t stress no soak needed.
| Ingredient | Quantity | Notes |
|---|---|---|
| Split Peas | 1 pound | Dried, rinsed, and picked over |
| Ham Bone or Ham Hock | 1 piece or 2 cups chopped | Adds rich flavor |
| Onion | 1 medium | Chopped small |
| Celery | 2 stalks | Sliced, optional |
| Carrots | 2 | Peeled and diced, optional |
| Garlic | 2-3 cloves | Minced or smashed |
| Bay Leaf | 1 | For background flavor |
| Broth or Water | 6 cups | Chicken or vegetable broth preferred |
| Salt & Pepper | To taste | Especially if using salty ham |
The Secret to Flavor: Using a Ham Bone or Ham Hock
Here’s the part where split pea soup with ham gets that rich, old-fashioned taste using a bone! The ham bone or a ham hock is honestly the trick. I’m not even exaggerating, it’s what makes your soup taste like it took a grandma’s touch (plus, all those smoky bits left clinging to the bone). Just toss the ham bone right in with your peas, carrots, onions, and celery. As it simmers, flavor and silky collagen get pulled out and the broth turns out just packed with savory goodness. If you ever get your hands on a proper ham hock at the market, buy it even if you’ve gotta stuff it in the freezer till soup season rolls around. Your future self will thank you. 
What to Do If You Don’t Have a Ham Bone
Okay, so you forgot to stash the ham bone, or maybe you just started with sliced deli ham no worries, it’s happened to me plenty! You can absolutely make split pea soup with ham without a bone. Grab a chunk of thick-cut ham or even smoked turkey if you want something different. Just chop it up, throw it in while you sauté the veggies, and let all the flavors mix for a while before the peas go in. Adding a dash of smoked paprika or a splash of liquid smoke gives a little nudge towards that classic flavor, too. It’s not cheating, it’s clever (and delicious).
Ingredients for This Comforting Soup Recipe
Here’s what you really need for split pea soup with ham, just the basics, nothing fancy:
- 1 pound split peas (dried, rinsed, and picked over for weird bits)
- 1 ham bone or 2 cups chopped leftover ham either works fine
- 1 medium onion, chopped pretty small
- 2 stalks celery, sliced (don’t stress about perfect size)
- 2 carrots, peeled and diced (optional but great for sweet flavor)
- 2-3 cloves garlic, minced or smashed
- 1 bay leaf for background flavor
- About 6 cups water or chicken broth
- Salt and pepper (taste as you go, especially if your ham is salty)
- Optional: thyme, parsley, smoked paprika if you’re jazzing it up
How to Make Split Pea Soup Step-by-Step
Cooking split pea soup with ham is a breeze. Start by grabbing your biggest soup pot. Sauté onion, celery, and carrots in a splash of oil or butter till they smell amazing (about 5 minutes). Add garlic and toss around. Next, toss in your ham bone (or chopped ham), split peas, bay leaf, and water or broth. Bring it to a boil, then immediately turn down the heat to low and let things slow simmer. You’ll want to stir occasionally so nothing sticks. Check the peas after about an hour and a half. If they’re creamy and soft, you’re there. Stir in salt, pepper, and any extra herbs, then grab that crusty bread. Eat immediately or let flavors mingle overnight it gets thicker and tastier.
Tips for Getting the Perfect Texture (Creamy vs. Chunky)
Texture’s such a personal thing with split pea soup with ham. Some people want it so creamy it’s almost baby food, others want chunky pieces of veggie and ham they can spot a mile away. For creamy soup, cook it longer and stir harder it’ll fall apart naturally. If you want extra smooth, give it a whiz with a stick blender, but don’t go full blender unless that’s your jam. Like it chunky? Just don’t over-stir and keep an eye on the pot. If it’s too thick, add a splash of more broth or water. Too thin? Simmer uncovered for a bit longer. Play with it. The soup honestly forgives a little experimentation.
How to Store, Freeze, and Reheat This Hearty Fall Soup
Split pea soup with ham keeps way longer than you’d guess. In the fridge, tightly covered, it’s good for about four days (if it lasts that long mine never does). Here’s a few ways I deal with leftovers:
- Fridge: Let it cool completely first, then store in a container with a tight lid. Reheat gently on the stove (add water if it thickened too much).
- Freezer: Ladle into freezer bags or containers, lay flat so it stacks easy. It’ll freeze for three months easy.
- Reheating: Defrost overnight in the fridge or run warm water over the bag to loosen it. Heat on low and stir often to avoid scorching.
Soup gets thicker after sitting, so don’t be shy with adding a splash of liquid when you reheat. Perfect for a “last minute” dinner or that lunch you forgot to pack.
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Common Questions
Can I make split pea soup with ham in a slow cooker?
Yup, just toss everything in and let it go on low for eight hours. Easiest dinner ever.
Why is my split pea soup not soft?
Sometimes, old split peas just never soften. Buy fresh if you can, and give it time it can take up to two hours.
Can I make it vegetarian?
Just skip the ham and swap broth for veggie stock. Use smoked paprika for that ‘smoky’ flavor cheat.
How salty should it be?
Taste as you go! Ham varies, so start bland and add more salt at the end.
What goes well with split pea soup with ham?
Crusty bread, a sharp cheddar grilled cheese, or heck, a handful of oyster crackers for crunch.
You’re Gonna Want to Make This Again
So there you go, the real deal about split pea soup with ham. It’s frankly impossible not to love so simple, filling, and full of old-school flavor. Don’t overthink it, just get those peas and ham in a pot and let it bubble away. For even more tips and tweaks, check out this easy Split Pea Soup with Ham – Striped Spatula guide or some clever ideas on using leftovers. Looking for other cozy recipes for chilly days? I always find myself browsing seasonal soup tips here and there just let your next kitchen adventure surprise you! Give it a whirl, you might be shocked at how much you love it.
Split Pea Soup with Ham
Ingredients
Main Ingredients
- 1 pound Split Peas Dried, rinsed, and picked over
- 1 piece or 2 cups Ham Bone or Ham Hock Adds rich flavor
- 1 medium Onion Chopped small
- 2 stalks Celery Sliced, optional
- 2 Carrots Peeled and diced, optional
- 2-3 cloves Garlic Minced or smashed
- 1 Bay Leaf For background flavor
- 6 cups Broth or Water Chicken or vegetable broth preferred
- To taste Salt & Pepper Especially if using salty ham
Instructions
Preparation
- In a large soup pot, sauté onion, celery, and carrots in a splash of oil or butter until soft and fragrant (about 5 minutes).
- Add minced garlic and sauté for another minute.
- Add the ham bone (or chopped ham), split peas, bay leaf, and broth or water to the pot.
- Bring the mixture to a boil, then lower the heat and let it simmer gently.
- Stir occasionally, ensuring nothing sticks to the bottom of the pot.
- After about an hour and a half, check the peas for creaminess and softness; they should be ready to eat.
- Stir in salt, pepper, and any additional herbs as desired.
Notes
Nutrition
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