“Absolutely delicious,” “My new go-to pea soup,” and “A huge hit with the whole family” are just a few of the rave reviews this Split Pea and Ham Soup earns again and again. And once you try it, you’ll understand why.
This hearty, soul-warming soup is rich, velvety, and deeply flavorful—without a drop of cream. Slow-simmered split peas break down naturally to create a thick, satisfying texture, while a smoky ham bone infuses every spoonful with savory depth. A carefully balanced blend of herbs, spices, and a surprising secret ingredient takes this classic comfort food to the next level.
If you’re looking for a cozy, nourishing soup that delivers big flavor with simple ingredients, this is the one.
Why You’ll Love This Split Pea and Ham Soup
- Nutritious & Filling – Split peas are packed with plant-based protein, fiber, and essential nutrients that keep you full and satisfied.
- Naturally Thick & Creamy – No cream needed! A full pound of split peas creates a luscious, velvety texture all on its own.
- Deep, Smoky Flavor – A meaty ham bone slowly simmers into the soup, creating rich, savory goodness you just can’t fake.
- Perfectly Seasoned – Aromatics, herbs, curry powder, and ground mustard add layers of flavor that make this soup truly memorable.
- Hearty & Chunky – Tender vegetables, buttery potatoes, and generous pieces of ham make this a complete, satisfying meal.
- Make-Ahead Friendly – Tastes even better the next day and freezes beautifully.
What Is Split Pea Soup?
Split pea soup is a classic, comforting dish known for its thick consistency and hearty ingredients. As dried split peas simmer, they soften and naturally break down, creating a creamy base without any dairy. Paired with vegetables, herbs, and smoky ham, it’s the ultimate cold-weather comfort food that’s both nourishing and deeply satisfying.
Ingredients You’ll Need
This soup uses simple, easy-to-find ingredients that come together for incredible flavor:
- Split peas – Green split peas are slightly sweeter and ideal for this recipe.
- Ham bone – A leftover meaty ham bone adds unbeatable flavor (alternatives included below).
- Yukon gold potatoes – Creamy, buttery, and sturdy enough to hold their shape.
- Mirepoix – Onion, carrots, and celery for a rich flavor base.
- Garlic – Adds depth and warmth.
- Low-sodium chicken broth + water – Balances the saltiness of the ham.
- Seasonings – Bay leaves, curry powder, dried parsley, thyme, ground mustard, and black pepper.
How to Make Split Pea and Ham Soup
- Sauté the aromatics
Cook onion in butter and olive oil until soft, then add garlic just until fragrant. - Build the soup
Stir in split peas, seasonings, and bay leaves. Nestle in the ham bone and pour in broth and water. - Simmer
Bring to a gentle boil, then reduce heat and simmer covered until the peas begin to break down. - Add vegetables
Remove the ham bone, then add carrots, celery, and potatoes. Continue simmering until tender. - Prepare the ham
Cut the meat from the bone and dice it into bite-sized pieces. - Finish the soup
Stir the ham back in, adjust seasoning, and thin with additional broth or water if needed.
Ham Options & Substitutions
No ham bone? No problem. This recipe is flexible:
- Smoked ham hock (combine with diced ham)
- Ham steak, chopped
- Bacon + ham steak for extra smokiness
- Leftover cooked ham
- Smoked turkey leg for a lighter twist
- Vegetarian option – Skip the meat, use vegetable broth, and add smoked paprika or mushrooms for depth
Make-Ahead, Storage & Freezing Tips
- Make ahead: Flavor improves overnight.
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze for up to 3 months; thaw overnight before reheating.
- Reheat: Warm gently on the stove or microwave, adding broth or water to loosen.
Serving Suggestions
This soup is a full meal on its own, but it pairs beautifully with:
- Crusty bread, garlic bread, or cornbread
- Simple green salad or Caesar salad
- Fresh fruit or a light winter salad
Final Thoughts
This Split Pea and Ham Soup is the definition of comforting, nourishing food done right. It’s thick, cozy, deeply flavorful, and incredibly satisfying—perfect for using up leftover ham and feeding a hungry family with ease.
Split Pea and Ham Soup
Servings: 8–10
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 16 oz dried split peas, rinsed and picked over
- 2 bay leaves
- ½ tsp each: yellow curry powder, dried parsley, dried thyme, ground mustard
- ¼ tsp black pepper
- 1 meaty ham bone (with ~2 cups meat for later)
- 4 cups low-sodium chicken broth
- 3 cups water
- 3 ribs celery, cut into ¼-inch pieces
- 2 medium carrots, cut into ½-inch pieces
- 2 cups Yukon gold potatoes, peeled and diced into ½-inch cubes
- Garnish: chopped fresh parsley
Instructions
- Sauté aromatics:
In a large Dutch oven, heat olive oil and butter over medium-high heat. Add onion and cook until softened, 5–7 minutes. Add garlic and cook 30 seconds. - Add split peas and ham:
Stir in split peas, bay leaves, curry powder, parsley, thyme, ground mustard, and black pepper. Nestle ham bone into the pot. Pour in chicken broth and water. - Simmer:
Cover, bring to a boil, then reduce heat and simmer gently for 50 minutes, stirring occasionally. - Add vegetables:
Remove ham bone. Add celery, carrots, and potatoes. Simmer covered for 30 minutes, until vegetables are tender and peas have broken down. - Prepare ham:
Remove meat from the ham bone and dice into bite-sized pieces. - Finish soup:
Stir diced ham into the soup. Adjust thickness with broth or water if needed. Season to taste with salt and pepper. - Serve:
Garnish with fresh parsley.
Notes
- Storage: Refrigerate up to 3 days; freezes up to 3 months.
- Reheating: Thin with water or broth as needed.