There’s something deeply comforting about a pot of ham and split pea soup bubbling away on the stove. This is the kind of recipe that feels like home — thick, hearty, and packed with smoky ham flavor that gets better the longer it simmers.
Whether you’re using up a leftover holiday ham or starting fresh with diced ham from the store, this soup comes together with simple pantry staples and minimal effort. It’s the perfect cold-weather meal that warms you from the inside out.
Table of Contents
Why We Love This Ham and Split Pea Soup Recipe
- One-pot wonder — Everything cooks in a single pot, which means less cleanup and more time to relax.
- Budget-friendly — Dried split peas are incredibly affordable, and leftover ham stretches the recipe even further.
- Naturally thick and creamy — No blender needed. The split peas break down on their own as they cook, creating that signature velvety texture.
- Packed with protein — Between the ham and the split peas, this soup is genuinely filling and satisfying.
- Great for meal prep — It reheats beautifully and actually tastes even better the next day as the flavors continue to develop.
- Freezer-friendly — Make a big batch and freeze individual portions for easy weeknight dinners down the road.
Split Pea with Ham Soup Ingredients:
Here’s everything you’ll need to make this classic soup:
- Butter — Forms the flavorful base of the soup by helping the vegetables soften and develop a deeper, richer taste.
- Vegetables — Celery, onion, and dried split peas are the backbone of this recipe, giving the soup its hearty, rustic character.
- Seasonings — Fresh garlic, salt, cracked black pepper, and a single bay leaf layer in savory aroma and warmth.
- Ham — Diced into bite-sized chunks, the ham brings that irresistible smoky, salty flavor running throughout every spoonful.
- Stock — A combination of chicken stock and water forms the savory cooking liquid that ties all the ingredients together beautifully.
Step-By-Step Direction
Step 1: Gather and prepare all the ingredients.
Step 2: In a large soup pot, melt the butter over medium-low heat. Add the celery, onion, and garlic, then cook, stirring occasionally, until the onions become soft and translucent, about 5 to 8 minutes.
Step 3: Add the split peas, ham, and bay leaf to the pot. Pour in the chicken stock and water, then stir well. Bring to a gentle simmer and cook until the peas are tender and the soup has thickened, about 1 hour and 15 minutes, stirring occasionally.
Step 4: Season with salt and black pepper to taste.
Step 5: Serve warm and enjoy!
Tips for the Best Results
Rinse your split peas before adding them to the pot. A quick rinse under cold water removes any dust or debris and ensures a cleaner-tasting soup.
Don’t crank the heat — a gentle, low simmer is key. Boiling too aggressively can make the soup scorch on the bottom and cook unevenly.
Stir regularly especially in the final 20–30 minutes once the peas start breaking down, as the thick soup can stick to the bottom of the pot.
Taste before you salt — ham is already quite salty on its own, so always season at the end rather than the beginning.
Want it even thicker? Use an immersion blender to partially blend a portion of the soup, then stir it back in for an ultra-creamy result.
Storage
Refrigerator: Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 to 5 days. Expect it to thicken significantly once chilled — just add a splash of water or broth when reheating and stir well.
Freezer: This soup freezes exceptionally well. Portion it into freezer-safe containers or zip-lock bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop over low heat.
Reheating: Warm over medium-low heat on the stove, stirring frequently and adding liquid as needed to loosen the consistency back up.
Ham and Split Pea Soup Recipe
Ingredients
- 2 tbsp Butter
- 3 stalks Celery diced
- 1 medium Yellow onion diced
- 3 cloves Garlic minced
- 1 lb Dried split peas rinsed
- 2 cups Diced ham
- 1 Bay leaf
- 6 cups Chicken stock
- 2 cups Water
- Salt to taste
- Black pepper to taste
Instructions
- Measure out and prep all your ingredients before you start — dice the ham, chop the celery and onion, and mince the garlic so everything is ready to go.2. Set a large heavy-bottomed soup pot over medium-low heat and melt the butter. Toss in the celery, onion, and garlic. Cook, stirring here and there, until the onion turns soft and translucent — roughly 5 to 8 minutes.3. Add the split peas, diced ham, and bay leaf to the pot. Pour in the chicken stock and water, then give everything a good stir to combine. Bring the soup up to a gentle simmer, then let it cook uncovered, stirring occasionally, until the split peas are completely tender and the soup has thickened — about 1 hour and 15 minutes.4. Fish out the bay leaf and discard it. Taste the soup and adjust seasoning with salt and black pepper as needed.5. Ladle into bowls and serve hot. Enjoy!
Notes
- Rinse your split peas before adding them to the pot for a cleaner-tasting soup.
- Keep the heat at a low, gentle simmer — boiling too hard can cause scorching.
- Stir regularly in the last 20–30 minutes as the soup thickens.
- Ham is salty on its own, so always taste before adding extra salt.
- For an ultra-creamy texture, partially blend the soup with an immersion blender and stir back in.
Nutrition Facts
- Calories: 374
- Total Carbohydrates: 37g
- Dietary Fiber: 15g
- Total Sugars: 6g
- Protein: 25g
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Vitamin C: 23mg
- Sodium: 1187mg
- Calcium: 54mg
- Iron: 3mg
- Potassium: 805mg
Shop This Post
| Product | Amazon Links |
|---|---|
| Lodge 6 Quart Enameled Cast Iron Dutch Oven | Buy On Amazon |
| Bob’s Red Mill Green Split Peas (25 lb bag) | Buy On Amazon |
| Better Than Bouillon Chicken Base | Buy On Amazon |
| OXO Good Grips Ladle | Buy On Amazon |
Leave a Reply