Split Pea Soup

This split pea soup recipe is a cozy classic with simple ingredients and old-fashioned comfort. Earthy split peas simmer with smoky ham, carrots, and celery for a velvety soup full of savory flavor.

Flavor: Smoky, savory, and naturally creamy from the split peas, this soup is a warm bowl of homemade comfort.
Technique: This cozy soup gently simmers until it cooks down to be thick and creamy.
Tools: A heavy pot or Dutch oven helps the soup cook evenly.
Serving Suggestions: Serve old-fashioned split pea soup with some homemade dinner rolls.

Ingredients You’ll Need

Peas: Split peas and lentils look the same, but split peas are a little sweeter. You can use either green or yellow peas in this recipe; soaking is not required.
Ham: Adding a ham bone (or ham hock) adds extra flavor to the broth. I love this recipe for using up leftover ham. You can use a leftover bone from baked ham or buy a ham steak and dice it.
Vegetables: Celery, carrots, and onions add a subtle sweetness to this soup.
Broth: I use low-sodium chicken broth or homemade chicken broth since the ham in this recipe is salty.
Variations: For a vegetarian version, use vegetable broth and skip the ham. For a chunkier texture, add diced potatoes. Finish with a splash of cream or milk for added richness, if desired.

carrots onion and celery on a cutting board

split peas and a ham bone in a dutch oven

How to Make Split Pea Soup

Rinse peas and combine with ham, broth, and seasonings; simmer.
Add vegetables and cook (full recipe below).
Remove ham bone and chop meat. Return chopped meat and simmer until thick and creamy.

taking a spoonfull of Split Pea Soup out of the pot

Holly’s Helpful Hints

Remember to rinse the dried peas and check them for debris.
Freeze diced ham in 1-cup portions for easy soup prep.
Simmering it uncovered longer or mashing some peas will thicken the soup.
If a smoother soup is desired, blend half with an immersion blender.

How to Store and Reheat

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
This soup freezes beautifully and will keep in the freezer for up to 3 months.
To reheat, warm gently on the stove with a splash of broth or water.

Leftover Ham Recipes

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 30 minutes

Sort through the peas to ensure there is no debris. Rinse and drain well.
In a large pot, combine peas, ham, water, broth, parsley, and bay leaf. Bring to a boil, reduce heat to low, and simmer covered for 1 hour.
Add in celery, carrots, onion, pepper, thyme, and salt. Cover and simmer 45 minutes more.
Remove ham bone and chop the meat. Return the meat to the soup and cook uncovered until thickened and the peas have broken down and the soup has thickened, about 20 minutes more.
Discard the bay leaf and season with salt and additional pepper to taste.

This recipe does not require the peas to soak.
If desired, add 2 cloves of minced garlic along with the vegetables.
The meaty ham bone can be replaced with diced or chopped leftover ham. Replace at least 2 cups of the water with additional broth for flavor if you do not have a ham bone.
Thicken split pea soup by allowing it to simmer uncovered for longer. If you’re short on time, some of the peas can be mashed or blended.
Store cooked split pea soup in the refrigerator for about 4 days or freeze up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Ham, Lunch, Main Course, Soup

Cuisine American

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