Split Pea Soup
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This one pot hearty Split Pea Soup is heartwarming and comforting, and absolutely ideal to make with that leftover Holiday ham. A cozy pot of soup loaded with tender split peas, delicious ham and lots of veggies!
A Cozy Bowl of Split Pea Soup
This is one of the most comforting and hearty soups out there. During the Holidays, especially at Christmas, I usually cook up my amazing Baked Ham and this year was no exception. So that’s my excuse for adding lots of ham in my soup. Plus it really makes this Split Pea Soup recipe extra incredibly delicious.
The peas break down into a naturally creamy, rich base, the ham adds that smoky, salty flavor and the vegetables make you feel like you’re doing something good for yourself.
Why You’ll Love This Split Pea Soup
- Hearty and filling: This is a full cozy meal in a bowl. Pair it with some fresh homemade bread.
- Perfect use of leftover ham: Holiday ham bone? Ham hock? Even deli ham works here.
- One pot: Everything simmers together in one pot, making cleanup a breeze.
- Meal prep friendly: Stays good for days and freezes beautifully.
- Budget friendly: A pound of split peas goes a long way.
Ingredients and Tips
- Rinse the peas well. Split peas can be dusty from packaging. A quick rinse under cold water keeps your soup clear and clean tasting.
- Soak if you can. Overnight soaking gives you the creamiest soup, but if you forget, do a quick soak by simmering for 2 minutes, then let them sit an hour.
- Ham. A meaty ham bone or hock gives the broth amazing smoky flavor. If you just have diced ham, toss it in near the end so it doesn’t get dry.
- Watch your salt. Ham and broth can already be salty. Season at the end so you don’t overdo it.
- Make it vegetarian. Skip the ham and use vegetable broth. Add a few drops of liquid smoke or soy sauce to deepen the flavor.
- Soup too thick? Stir in extra broth or water until it looks just right for you.
Rinse your split peas and soak them overnight in cold water. If you forgot, don’t panic, simmer them for 2 minutes, then let them soak for 1 hour. Drain before using.
Heat olive oil in a large Dutch oven over medium heat. Add onion, celery, and carrots and cook until softened, about 5 minutes. Stir in garlic and cook another 30 seconds until fragrant.
Pour in the broth and water, add the drained peas, thyme, bay leaf, and ham bone. Bring everything to a gentle boil, then lower the heat and cover. Let it simmer for about 1½ hours, stirring occasionally so nothing sticks.
Remove the ham bone, chop the meat, and stir it back in. Simmer another 30 minutes until the soup is thick, creamy, and irresistible. Remove bay leaf, taste, and adjust seasoning.
How To Serve It
This soup begs for warm bread or a simple green salad. Here’s how I love to serve it:
No Knead Bread
Crescent Rolls
Easy Tossed Salad
Apple Pie Cake
Frequently Asked Questions
Do I have to soak the peas?
No, but soaking shortens the cooking time and gives you a creamier result.
Can I make this vegetarian?
Yes! Skip the ham and use vegetable broth. Add a bit of smoked paprika or a splash of soy sauce for depth.
Can I make this in the slow cooker?
Yes, just add everything to the slow cooker (no soaking needed), cook on low for 8 hours, then remove the ham bone, chop the meat, and return it to the pot.
What if my soup is too thick?
Add more broth or water until you get the consistency you like.
Does it freeze well?
Absolutely! Cool completely, portion into freezer containers, and freeze for up to 3 months.
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Split Pea Soup
Ingredients
- 2 cups dried split peas (green or yellow)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 ribs celery (chopped)
- 2 medium carrots (peeled and chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth (low sodium or no sodium added)
- 4 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- salt and pepper (to taste)
- 1½ pound meaty ham bone (or ham shanks)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Rinse your peas thoroughly then add them to a pot and cover with 2 quarts of cold water. Soak over night.
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots and cook for about 3 to 5 minutes until the vegetables soften and the onion is translucent. Add the garlic and sauté for another 30 seconds or until aromatic.
- Pour in the chicken broth, water and stir. Add the split peas, bay leaf, dried thyme and ham bone. Bring to a boil over medium high heat then reduce the heat to low. Cover and simmer for about 1½ hours.
- Carefully remove the bone from the soup, cut off the meat and dice it. Return the meat back to the soup. Cook on low for another 30 minutes or until soup has thickened. Discard bay leaf and serve.
Equipment
Notes
- For a faster method of soaking peas, simmer them for 2 minutes, then soak for one hour.
- If you’re looking for an extra creamy soup, take about 1/4 to 1/3 of the soup (without the ham) and use an immersion blender until its smooth.
- You should always rinse your peas thoroughly before soaking or cooking to remove any dirt particles.
- If it looks like your soup is too watery, remember the longer it cooks, the thicker it gets. Not only that but it also gets thicker when cooling.
- Add a little smoked paprika to the soup to enhance the smokiness of the ham.
- If you don’t have quite enough ham for your soup, adding some cooked bacon really helps to amp up the flavor.
- Split pea soup can be kept refrigerated for about 1 week, or frozen for up to 3 months. To freeze, cool the soup completely, then transfer to freezer containers or bags. Thaw overnight in the refrigerator, or gently warm the frozen soup in a saucepan over low heat on the stove top.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
