This split pea soup is the definition of cozy comfort food. It’s the classic version you know and love: thick, hearty, and loaded with tender split peas, fresh veggies, and meaty chunks of ham. Best of all, it’s incredibly easy to make at home!
Why You’ll Love This Split Pea Soup
If you’ve got leftover ham from Easter, Thanksgiving, or Christmas, this recipe is a must-make. Green split peas slowly simmer with veggies and a ham bone until they become creamy and flavorful, creating a satisfying bowl of soup that tastes like pure comfort.
Here’s why this recipe stands out:
- Warm, hearty, and nourishing: Thick texture + wholesome ingredients = a perfect cold-weather soup.
- Deep, savory flavor: The ham bone infuses the broth with rich, smoky flavor. Don’t have a bone? No worries — I share several alternatives below!
- Budget-friendly: Split peas are inexpensive, and using leftover ham reduces food waste.
Ingredients
Before we start, let’s quickly clarify the difference: green peas are fresh vegetables, while split peas are dried, peeled, and split—making them perfect for soup.
Here’s what you’ll need:
- Split Peas: Green or yellow both work. Green are slightly sweeter, yellow are more earthy.
- Veggies: Onion, carrots, and celery (a classic mirepoix). Dice everything evenly for consistent cooking.
- Ham: A meaty ham bone adds the best flavor, but there are other great options too (see below).
- Seasoning: Dried thyme, bay leaf, salt, and black pepper.
- Liquid Base: A mix of chicken broth and water keeps the soup flavorful but not too salty.
Ham Options
Traditional split pea soup uses a ham bone, but you can easily customize based on what you have:
- Ham Bone: Ideal for deep flavor and leftover meat to dice and add back.
- Ham Hock: Adds pork flavor but not the meaty chunks — pair with diced ham if you want both.
- Ham Steak: Easy shortcut — simply dice and stir in at the end.
- Bacon or Pancetta: Sauté with the veggies for a smoky flavor twist.
- Vegetarian: Skip the ham entirely and use vegetable broth.
How to Make Split Pea Soup
- Sauté the veggies
Heat oil in a large pot or Dutch oven. Add onion, carrots, and celery. Cook until softened, then stir in the garlic. - Add split peas and seasoning
Stir in the dried peas, thyme, salt, and pepper. - Add ham bone and liquids
Add the bay leaf, ham bone, broth, and water. Bring to a boil, then reduce to a simmer. Cover and cook for 50–60 minutes, stirring occasionally, until the peas have broken down and the soup has thickened. - Add diced ham
Remove the ham bone, chop any remaining meat, and stir it back in. Simmer uncovered for 5–15 more minutes, or until the soup reaches your desired thickness. Note: The soup will continue to thicken as it cools. Add extra water or broth if needed.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for 4–5 days. It will thicken—just add water when reheating.
- Freeze: Freeze for up to 3 months in freezer-safe containers. Thaw overnight and reheat on the stove.
More Cozy Soup Recipes
If you love a warm, nourishing bowl, try these next:
- Greek Avgolemono Soup
- Vegetable Soup
- Stuffed Pepper Soup
- Black Bean Soup
- Mediterranean Lentil Soup
Whenever you need something comforting and hearty, this classic split pea soup always hits the spot. If you make it, let me know how it turned out in the comments!