This split pea soup is what comfort food is all about. It’s the classic recipe you know and love with meaty chunks of ham – and it’s super easy to make at home!
Why You’ll Love This Split Pea Soup
Split pea soup is a must-make recipe after you’ve cooked a ham for Easter, Thanksgiving, or Christmas. Green split peas are simmered with veggies and a meaty ham bone until they’re softened, for a perfectly chunky, veggie-heavy soup with deep pork flavoring. This has always been one of my mom’s favorite soups, and honestly, who can resist it? Here’s why I guarantee you’ll be going back for seconds!
- It’s comforting and cozy: It’s thick, hearty texture and nutrient-packed goodness make it a nourishing cold-weather.
- It has incredibly depth of flavor: The meaty hame bone really delivers on flavor, but if you don’t have a leftover ham bone I’ve got several tips and alternatives so you can still enjoy this split pea soup recipe today!
- It’s budget-friendly: Split peas are an inexpensive ingredient and you’re reducing food waste by using the leftover ham bone – win win!
Split Pea Soup Ingredients
First, let’s clarify the difference between split peas and green peas. Green peas are fresh and harvested when young and tender, then typically eaten as a vegetable. Split peas on the other hand are dried and mechanically split in half, and are commonly used in soups, stews, and curries (similar to lentils). So make sure to grab a bag of dried split peas rather than fresh peas.
- Split Peas: You can use dried green split peas or yellow split peas in this recipe. Just not that green ones tend to be a bit sweeter and yellow ones tend to be a bit more earthy.
- Fresh Vegetables: A simple mirepoix blend of onions, carrots, and celery are all you need. Just make sure to dice the all veggies about the same size.
- Ham: I’m using a leftover meaty ham bone to create deep flavor in this soup. But if you don’t have a ham bone, see my notes in the next section below.
- Herbs and Aromatics: A little dried thyme, a bay leaf, and salt and pepper are all you need!
- Soup Base: The liquid base consists of half chicken broth and half water.
Find the printable recipe with measurements below.
Ham Options for Split Pea Soup
Split pea soup is typically made with a ham bone (which is how I’m cooking it today). But here are a few other options:
- Ham Bone: If you don’t have a leftover bone from a holiday ham, you can purchase one directly from your butcher (or even Honey Baked Ham stores). Just don’t forget to tell them to leave enough meat around the bone for the soup.
- Ham Hock: Also known as a pork knuckle, a ham hock is an easy way to impart that pork flavor into the soup while it’s simmering. You just won’t have the chunks of ham to chop and add back in. But you can always combine the ham hock with diced ham steaks, if you’d like chunky pieces in the soup.
- Ham Steak: If you’re not using a ham bone, you can simply purchase packaged ham steaks to dice up, then add to the soup at the end. While this version isn’t quite as flavorful, it’s super easy.
- Bacon or Pancetta: Instead of ham steaks, you can also cook bacon bits (about 4 strips) or pancetta with the veggies in the first step. Then save a small portion of either to garnish on top before serving. This will help to give that pork flavoring!
- Vegetarian option: You can still make a delicious split pea soup by omitting the meat and using vegetable broth instead of chicken broth.
How To Make Split Pea Soup with Ham Bone
Cook the vegetables. Sauté the onion, carrots, and celery over medium-high heat. Then add the garlic and sauté for another minute.
Add the split peas, thyme, salt, and pepper. Stir everything together!
Add the bay leaf, ham bone, chicken broth, and water. Bring everything to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes. Don’t forget to stir occasionally, until the soup is slightly thickened.
Add the diced ham. Remove the ham bone to a cutting board and dice the remaining meat, then add it back to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it’s thickened to your liking. Use tongs to remove the bay leaf, then serve it up!
Helpful tip: Note that the soup will continue to thicken as it sits. You can always add an extra cup of water or broth to thin it back down.
Storage Tips
- To store for the week: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days. Just don’t be alarmed by the texture since it will thicken up quite a bit! If you want to thin it down, add more water when reheating.
- Freeze for later: I love finding containers of this soup in my freezer —especially on a chilly day! It will keep for up to 3 months in the freezer in a freezer-safe container (like these Weck jars).
More Soup Recipes
I’ve got quite the list of soup recipes. But here are a few of my favorites I think you’ll instantly love.
- Greek Avgolemono Soup
- Vegetable Soup
- Stuffed Pepper Soup
- Black Bean Soup
- Best Lentil Soup (with Mediterranean flavor!)
Whenever you need a soup to cozy up with, this split pea soup will hit the spot. If you make it, let me know how it turned out in the comment box below!
Description
Video
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
- 1 pound dried split peas, rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 meaty ham bone (see tips and alternatives above)
- 4 cups low-sodium chicken broth
- 3 to 4 cups water
- 1 cup diced ham (from ham bone or added separately)
- finely chopped fresh parsley, for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, and saute for 3 to 4 minutes. Then add the garlic and saute for another minute.
- Add the split peas, thyme, salt, and pepper. Stir together.
- Add the bay leaf, ham bone, chicken broth, and 3 cups of water. Bring to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes, stirring occasionally, until the soup has thickened and the peas have broken down.
- Using tongs, remove the ham bone to a cutting board and dice the remaining meat (about 1 cup of diced ham), then add it back to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it's thickened to your liking. If it's too thick, you can add another cup of water. Note that the soup will continue to thicken as it sits, so it's best if it's not overly thick at this stage.
- Discard the bay leaf, ladle the soup into bowls, and garnish with finely chopped fresh parsley and black pepper.
Lisa’s Tips
- You do not need to pre-soak the split peas for this recipe.
- If you use regular rather than low-sodium chicken broth, you might need to reduce the added salt, so that the soup isn’t overly salty.
- The serving size is based on using 4 cups of water.
Nutrition
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Excellent recipe for split pea and ham soup. I found it easy to follow and the additional options were helpful. In my 30 plus years of marriage, never have I seen my husband enthusiastic about pea anything. He loved the soup, and I am thrilled to have found something to add to my rotation. Thank you.
Aw, I’m so glad he loved this soup, Kimberly! That’s always a win.
Do you add tomatoes to the soup?
Hi Barbara – I do not, though you can certainly do so if you’d like.
Delicious my first time making split pea soup my husband loved it
Thanks so much for giving it a try, Donna! I’m happy you both loved it.
I suppose that is decent for modern palates, but it’s definitely not down-home cooking when one was brought up in rural VA in the 1950s.
Simplicity is the key for down-home because the ingredients were usually what one raised or processed on a farm.. Carrots, onion and a russet potato (the latter for the creaminess that it imparts), vegetable broth (or plain water), ham, salt and pepper, and split peas. No olive oil back then in that place. She had a tin of bacon grease that was by the stove. Two actually – one for fish and the other for everything elce. Nothing more … nothing less.
It’s how my maternal grandmother made it. No garlic, herbs or other stuff. Just country-style soup that most rural cooks made in the winter.
She had a smoke house, so ham was more plentiful than ham bones since those were used up quickly after the hogs were slaughtered and butchered.
Actually, she didn’t use a russet potato in her recipe, so I am getting a little creative while still sticking with the basics.
Hi,
Can i make this in an instantpot? Do i use the same measure of ingredients?
Local farm raised pig…smoked ham on New Years….ham bone in…chunked ham in…follow that recipe…but I let it simmer for a few hours….comes out amazing…so good…pumpernickle bread for swabbing up the soup….talk about comfort food on a cold , snowy upstate New York winter day .
Sounds like the perfect comforting soup, Gary. Enjoy!!
GREAT SOUP AND SOOOOO E-Z.
ALSO LOVED THE METRIC AND PORTION OPTIONS.
GREAT PRESENTATION AND SITE IN GENERAL
Glad you enjoyed this split pea soup, Kurto!
I made this yesterday from the leftover Christmas hambone and it turned out perfect! I baked a pan of cornbread to go with it. It was just what we needed for a cold and snowy day here in Wi.
Glad this was the perfect leftover recipe, Terri!
My second time making this. This time with a leftover ham, bone in, from thanksgiving! My goodness so much flavor and just so delicious!!
Thrilled to hear you’re loving this split pea soup, Trisha!
I normally don’t like split pea but this one is delicious. Thank you
Glad you found a split pea soup you love, Lynn!
Just wondering if you have any advice about adding potato’s to the soup?
Hi Bill – you could certainly add some if you’d like!
I made this recipe yesterday and it was really delicious. Really easy to put together with ingredients you have. I shared this recipe with four people to enjoy.
Glad this split pea soup turned out beautifully, Tippy!
I grew up on canned split pea soup but after my daughter made your recipe a few weeks ago I can put away my can opener! It was so, so, so good that she made it again for Christmas Eve but then we realized we were going to want leftovers so back to the store we went for more ingredients! Super easy to make and so very good!
p.s. I’m having a bowl right now for Christmas breakfast before anyone else gets to it!
Thrilled to hear this split pea soup was a hit, Pamski!
Unbelievably great!
Glad you’re loving this split pea soup, Sharon!
I only have a red onion, can I use this instead?
Yes, you can. Though just be aware that red onion can sometimes muddy the color of soups.
Delicious I did not do it with the ham bone but just added the ham I had left over from a spiral ham and it was still great. Thank you for sharing this super easy tasty soup!
Glad this was the perfect way to use up your leftover ham, Ursula!
I’ve never made split pea soup before and this was amazing! Notice the bowl recommended by Lisa as well. I have the complete dinner set.
Hi Sam – I’m happy you loved this split pea soup! And how fun that you have the same set of bowls. :)
I make this soup all the time for the family I work for, I use smoked turkey and blend it with an immersion blender double the recipe, then freeze in serving bowels for them to take for lunch. very good recipe! Thank you!
Chilliwack BC
What a great idea for lunch meal prep! Enjoy, Betty :)
Can you use a crockpot for anything after you sauté the veggues
Yes, you sure can!
Everyone loved this soup in my house! Only had one bowl leftover 🙁By the way, there is still one Pea Soup Anderson that is still open. It’s the one on the 5 in central California.
So glad you and your family loved my recipe, Marji! And I did hear about that one remaining location. Amazing!
Muy buena
Glad you loved this split pea soup, Wally!
Funny story- I followed the recipe (except used a ham steak vs ham bone). Was in a hurry, not paying attention until we spooned it up. Turns out I grabbed lentils not split peas! Still really good though.
Great recipe, regardless.
Oh no! Definitely give it a try with split peas next time, Maria!
I made this for my son in law. He absolutely loved it. I didn’t have a ham bone so I used the ham hocks and ham steak. Wonderful flavor.
Hi Marianne – Great, I’m so happy to hear your son loved it!
How could anyone not LOVE this??!
Oh my stars! So good!!
Super simple and quick to make recipe but the depth of flavor and cozy, homey deliciousness is a lovely surprise.
I’d just baked a loaf of sourdough so our cold and blustery fall Sunday was made PERFECT with the duo!
Another winner Lisa! Thank you!
You’re so very welcome, Robin! It really is the perfect homey soup on a cold day. Hopefully it warms you up a bit! :)
Just perfect; simple and delicious. As a novice cook, I love the ease of recipe and how well this turned out. Will be making this gem again and again. Thank you!
Hi Megan – I’m happy to hear that this split pea soup will be on repeat in your house. It really is delicious this time of year!
First time using one of your recipes, first time making split pea soup & first time tasting split pea soup!
Your recipe was so easy to follow & I made the most amazingly delicious pot of soup. I will definitely be making this again.
Thank you for a wonderful recipe.
Yay, thanks for giving my recipe a try. I’m so happy you enjoyed it!
Hi Lisa. We keep kosher so I cannot use a ham bone. I guess if I use a meat bone it won’t taste the same but that is probably my only option. Please let me know. Thanks.
Hi Michelle – while leaving out the ham bone does change the flavor, it will still be a delicious split pea soup if you make it vegetarian. Enjoy!
Lamb shoulder or a shank works great as well.
Made this soup on a rainy day in Nov. All my Christmas decor is up and it was a extremely good lunch. Served with cranberry muffins. Thank you for the recipe.it was easy and delicious.
Wow, sounds like the perfect cozy holiday setting at home, with the perfect meal to enjoy! Glad you loved this soup, Jorjie.
Loved the split pea soup recipe! Great cold weather addition.
Yes, it’s a great fall and winter soup for those chilly days!
The recipe is the same as mine only difference I also include a leek ,like you I love this soup ,I’m just going to one of your other recipes will let you know how it goes, many thanks
Hi Marlene – a leek is a great idea to this soup! Enjoy!
Your pea soup is the Best!!! I use a smoked turkey leg for cooking with the soup and for my meat. It’s my family’s favorite ❤️
Hi JoAnn – so happy to hear my split pea soup is a favorite with your family. Enjoy!
Love this recipe! I changed a couple things, I didn’t have a ham bone so I cubed left-over ham and used some chicken bone broth along with chicken broth. It was so so good!
So happy you loved it, Jill! I’ll often just toss in cubed ham as well, which is such a quick and easy way to make it.
Hi, Lisa. Thankyou for this Soup Recipe, we Love it!
Can it be Frozen in Batches?
Hi Wendy – yes, absolutely!
What a fabulous soup it was great. Easy to follow directions. My only suggestion would be to specify quantity of veggies. Instead of 3 carrots or 3 stalks of celery use measurements like a half cup or a cup etc. Otherwise everything else was perfect.
So happy you enjoyed it!
This is the best split pea soup I have ever had and I have had many different recipes as it is my favorite soup!
Thanks so much for your kind words, Melissa! I’m so happy happy to hear that my version is your favorite. :)
I’ve made this soup the exact same way for over 40 years. It is absolutely delicious. The only change was that I added 1/2 tsp. of nutmeg. I love all your recipes and just got done making your stuffed peppers. Out of this world. Thank you for all your great recipes
Aww, thanks so much, Winny! I’m so happy to hear you’re enjoying all my recipes. And I’m glad you love split pea soup as much as I do! :)
I really enjoyed this but the thyme was to overpowering or maybe I just don’t like thyme either way it was still good, but I think I will make it again just without the thyme.
Hi Amanda – yes, you can always reduce the amount of thyme if you’d like or swap it with another herb. Hope your next try turns out even better!
This soup is awesome! Any idea how many carbs per serving?
Hi Cary – The nutritional information is per serving, so each serving has 53 grams.
This soup was delicious!! It was my first time making split pea soup and was the perfect one to start the Fall season. I had leftover ham steak, so I really appreciated the detailed substitution options! Will definitely be making this again.
Glad your first time making split pea soup was such a hit, Amita!
Best pea soup I’ve ever had by far better than any restaurant or store soup. Thank you so much very happy
I’m so glad you found the perfect split pea soup recipe, Sabrina!
Second time making this recipe – this is the absolute definition of comfort food. Reminds me of getting home from school to eat my mum’s pea and ham soup which is identical to this one! Yum!!! Thanks for posting!
Karen Melbourne Australia
Happy to hear you’re loving this split pea soup! It’s definitely a nostalgic recipe.