Classic Split Pea and Ham Soup Recipe

There’s no better way to get cozy on a cool evening than with a steaming bowl of split pea soup with ham. This classic, comforting soup combines smoky ham, tender split peas, and a mix of sautéed vegetables, all simmered in a savory broth until creamy and satisfying.

The BEST Split Pea Soup Recipe

This version of split pea soup with ham is easy to make, uses simple ingredients, and is a perfect way to use leftover ham from a holiday or roast. The soup develops even more flavor if it rests overnight, making it an ideal make-ahead meal. It’s hearty, nutritious, and adaptable to what you have on hand.

Featured Ingredients

• Ham: Use a ham bone or ham hock for the best broth; add diced ham toward the end for tender meat pieces.
• Fresh vegetables: Onion, garlic, carrots, celery, and mushrooms add sweetness and depth.
• Dried split peas: Green split peas break down as they cook and give the soup a smooth, creamy texture.
• Broth: Vegetable, chicken, or turkey broth works well—use what you prefer or have on hand.
• Dijon mustard: A small amount brightens the soup and enhances the flavor of peas and ham.
• Herbs: Fresh thyme and sage add warmth and an earthy note; bay leaves or parsley are fine substitutions.

How to Make Split Pea Soup with Ham

Sauté the vegetables

Heat 1 tablespoon olive oil in a large, heavy pot over medium-high heat. Add one medium minced onion and season with 1/2 teaspoon salt. Sauté until the onion is soft and translucent, about 3 minutes.

Add the remaining 1 tablespoon olive oil, 2 cups diced carrots, 1.5 cups diced celery, and about 8 ounces of mushrooms. Season with an additional teaspoon of salt. Cook, stirring occasionally, for about 4 minutes. Add 5 minced garlic cloves and sauté another 2 minutes until fragrant.

Add the peas and liquids

Stir in 2 cups dried split peas, 4 cups vegetable broth, 4 cups water, and 1.5 teaspoons Dijon mustard. Tie 5 sprigs thyme and 1 sprig sage together with kitchen twine and add them to the pot. Submerge the ham bone in the broth. Increase heat and bring to a boil.

Simmer gently

Cover the pot, reduce heat to low, and let the soup simmer for 1 hour, stirring occasionally so the peas don’t stick. After an hour, remove the ham bone, shred any remaining meat from it, and add 4 cups diced ham to the soup. Simmer an additional 15 minutes to warm the ham through.

Thicken and serve

Remove the herb bundle, take the pot off the heat, and let it sit uncovered for about 15 minutes to allow the soup to thicken. If you prefer a smoother texture, use an immersion blender for a few quick pulses before resting. Serve hot, alone or with warm bread.

Recipe Substitutions and Tips

Ham: A smoked ham hock or ham bone gives the richest broth, but leftover ham steak, ham shank, or diced holiday ham will all work.

Peas & veggies: Green split peas are classic, but yellow split peas can be substituted. Add or swap vegetables to your taste—potatoes or parsnips work well for extra heartiness.

Broth: Vegetable broth keeps the dish balanced so the ham flavor stands out, but chicken or turkey broth are good alternatives.

Herbs: Bay leaves, parsley, or a touch of rosemary can complement thyme and sage. Remove any woody stems before serving.

FAQs

How to Store Split Pea & Ham Soup

Cool the soup slightly, then transfer to an airtight container. Refrigerate for up to 5 days. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much.

How to Freeze Leftover Soup

1. Cool the soup completely.
2. Transfer to freezer-safe containers or heavy-duty freezer bags, leaving headspace for expansion.
3. Freeze for up to 3 months.
4. To reheat, thaw overnight in the refrigerator and warm on the stove, stirring occasionally.