Save A comforting, savory soup made with split peas, leftover ham, and a ham bone for rich, smoky flavor—perfect for chilly days and making the most of leftovers.
Whenever we have leftover ham after the holidays, this split pea and ham soup is my go-to dish. Simmered slowly, it transforms simple ingredients into a thick, flavorful meal that warms you from the inside out, and smells amazing as it cooks.
Ingredients
- Leftover ham bone (with some meat attached): Adds smoky richness and extra meaty bits to the soup
- Cooked ham, diced: For hearty, savory bites throughout
- Large onion, diced: Brings depth and sweetness
- Carrots, peeled and diced: Color and subtle sweetness
- Celery stalks, diced: Fresh flavor and texture
- Garlic, minced: Aromatic boost
- Bay leaf: Subtle earthy undertone
- Dried split peas, rinsed: Classic base, creamy and nutritious
- Low-sodium chicken broth (or water): Liquid base for simmering
- Dried thyme: Herbaceous note
- Black pepper: Mild heat
- Salt, to taste: Adjusts seasoning at the end
Instructions
- Sauté the vegetables:
- In a large soup pot, heat a splash of oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Combine and simmer:
- Add split peas, ham bone, bay leaf, thyme, and black pepper. Pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
- Finish and adjust:
- Remove ham bone and bay leaf. Cool the bone slightly, pick off any remaining meat, and return it to the pot along with diced ham. Taste and adjust seasoning with salt and pepper as needed.
- Blend if desired:
- For a creamier texture, use an immersion blender to partially puree the soup.
- Serve:
- Serve hot, ideally with crusty bread.
Save This soup has been a favorite for family dinners on cold evenings, especially when everyone gathers around the table for seconds. We always save the bone from our ham to make sure none of those delicious flavors go to waste.
Required Tools
Large soup pot or Dutch oven, cutting board and knife, ladle, immersion blender (optional)
Allergen Information
Contains none of the top 8 allergens. If using store-bought broth or ham, always check labels for gluten or other hidden ingredients.
Nutritional Information
Each serving supplies about 320 calories, 8 g total fat, 38 g carbohydrates, and 22 g protein—making it a nourishing gluten-free meal.
Save This hearty soup is sure to please and makes the most of leftovers—enjoy every spoonful.
Recipe FAQs
- → How do I prepare the split peas before cooking?
Rinse and sort the split peas to remove any debris or stones before adding them to the pot.
- → Can I make this soup vegetarian?
Yes, omit the ham and ham bone, then add smoked paprika and vegetable broth to maintain a smoky, rich flavor.
- → What is the purpose of using a ham bone in the soup?
The ham bone infuses the broth with a deep, savory smokiness that enhances the soup's overall flavor.
- → Is it possible to adjust the thickness of the soup?
Yes, the soup thickens as it cools; you can thin it with extra broth or water when reheating to your preferred consistency.
- → Can I use an immersion blender for this soup?
Using an immersion blender to partially puree the soup creates a creamy texture while retaining some chunkiness for bite.
- → What sides pair well with this dish?
This hearty soup pairs nicely with crusty bread and a crisp white wine or amber ale for a balanced meal.