Split Pea Soup with Ham only requires water to make the stock, which is then flavored using a leftover ham bone for incredible taste. Perfect for using up leftovers from the holiday season. This soup is absolutely delicious, hearty, and comforting, not to mention healthy as well.
If you’re planning on having ham for the holiday, or any time of year for that matter, then you should add this recipe to your list. The essential ingredient that will take split pea soup to the next level is using that ham bone and any leftover meat clinging to it. This soup also freezes well, making it perfect to store and have on hand for future meals.
If you don’t have a leftover ham bone, you can purchase a ham hock which essentially is the bone cut off to make a boneless ham. It will give you loads of meat that is already smoked for great added flavor.
You start by sautéing onions, carrots, and celery until they’re softened. Then a hearty amount of garlic is added and cooked until fragrant. Sprinkle in the seasonings, then add the peas and potatoes. Nestle in the ham bone, add water, stir, and cook. Pretty easy, huh?
Once it’s simmered for about 50 minutes, remove the ham bone, shred the meat off, then add it back into the soup. Taste and adjust for salt and pepper. Always do this step no matter what you’re cooking. You may like it more or less salty than I do, as what I list for a recommended amount leans towards the side of less so that I can add in more later if needed. Although there is a substantial amount of liquid in this soup, remember that the potatoes will absorb the salt and the broth which gives them an incredible flavor.
I don’t blend my soup. I feel it’s best served chunky and delicious. Plus, it’s one less thing for you to do and clean.
Tools you’ll need to make this incredible split pea soup with ham:
If you love soups, try:
- French lentil soup with bacon
- Sweet potato vegetable soup
- Silky smooth cauliflower soup
- Simple silky smooth gazpacho
- Chicken and rice soup
- Potato leek soup
- Homemade chicken soup
- Beef barley soup
- Hearty hamburger soup
- Linguica kale soup
Life is too short for mediocre food.
Split Pea Soup with HamPRINT PIN
- 3 tablespoons olive oil
- 1 leftover ham bone* See Notes
- 1 large sweet onion diced
- 2 large carrots peeled and diced
- 2 celery stalks diced
- 4 - 6 garlic cloves minced
- 1 teaspoon dried thyme
- 2 - 3 teaspoons kosher salt or to taste
- 1 bay leaf
- 2 russet potatoes 1 pound, peeled and cubed
- 1 pound dried split peas rinsed and picked over
- 8 cups water Plus more, if needed to thin out soup
- In a large soup pot, heat the olive oil. Add the onion, carrots, and celery and cook until the onions are softened and developing color. Stir in the garlic. Once it’s fragrant, add the thyme, salt, pepper, bay leaf, potatoes, and split peas. Nestle in the ham bone.
- Add water and bring to a boil, then reduce the heat to a low simmerl. Cook the soup, stirring occasionally, until the split peas and potatoes are soft and the soup is thickened, about 45 minutes.
- Remove bay leaf. Remove ham bone and set aside. Using 2 forks, shred off meat from bone. Discard any gristle and fat. Add meat back into soup. Taste and adjust for salt and pepper. Serve with some crusty bread or rolls.
- This soup will thicken as it sits and cools. Add additional water to get the soup to the consistency you like.
- Soup can be refrigerated for up to a week or frozen in containers.
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