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.
I still remember the first time I made split pea and ham soup after the holidays: the house filled with an irresistible smoky aroma, and it quickly became a family favorite when winter rolled around.
Ingredients
- Leftover ham bone (with some meat attached): Adds a deep, smoky flavor as it simmers.
- Cooked ham, diced: Offers extra savory bites throughout the soup.
- Large onion, diced: Builds a sweet and savory base.
- Carrots, peeled and diced: Bring subtle sweetness and color.
- Celery stalks, diced: Adds an earthy note and crunch.
- Garlic, minced: Infuses aromatic depth.
- Bay leaf: Lends a woodsy undertone.
- Dried split peas, rinsed and sorted: The hearty main ingredient, thickening the soup.
- Low-sodium chicken broth (or water): Liquid for simmering everything together.
- Dried thyme: Adds gentle herbal notes.
- Black pepper: Season to taste with a pinch of heat.
- Salt, to taste: Adjust at the end to help flavors shine.
Instructions
- Sauté Vegetables:
- In a large soup pot or Dutch oven, 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 Base Ingredients:
- Add split peas, ham bone, bay leaf, thyme, and black pepper. Pour in chicken broth.
- Simmer:
- Bring to a boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until peas are very tender and soup thickens.
- Remove Bone & Add Ham:
- Remove ham bone and bay leaf. Let bone cool, pick off remaining meat, and return it to the pot along with diced ham.
- Season:
- Taste and adjust seasoning with salt and pepper as needed.
- Optional Creaminess:
- Use an immersion blender to partially puree the soup for a creamier texture, if desired.
- Serve:
- Dish up hot soup with crusty bread.
Save This soup has become our go-to for using up ham after family gatherings, warming everyone up on chilly nights and making mealtime easy.
Required Tools
Gather a large soup pot or Dutch oven, cutting board and knife, ladle, and an immersion blender if you want it extra smooth.
Allergen Information
This soup contains none of the top 8 allergens, but double-check your ham and broth ingredients if you buy them pre-packaged.
Nutritional Information
Each serving provides about 320 calories, 8 g fat, 38 g carbohydrates, and 22 g protein, making it a satisfying meal you can feel good about.
Save Enjoy a hot bowl the day you make it, and save leftovers for easy weeknight dinners.
Recipe Guide
- → How long should I simmer the split peas?
Simmer the split peas for 1.5 to 2 hours until they become tender and the broth thickens.
- → Can I make this soup vegetarian?
Yes, omit ham and the ham bone, then add smoked paprika and use vegetable broth for a flavorful vegetarian option.
- → What is the purpose of the ham bone?
The ham bone adds rich, smoky depth to the broth, enhancing the overall savory flavor of the dish.
- → How can I adjust the soup's texture?
Use an immersion blender to partially puree the soup for a creamier, thicker texture, or leave it chunky for more bite.
- → What side pairs well with this dish?
Serve the soup with crusty bread and complement it with a crisp white wine or an amber ale for a balanced meal.