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If you love homemade split pea soup, this ham bone split pea soup is the best. It uses a bag of dried split peas, a handful of fresh vegetables and a leftover ham bone for a whole pot of easy split pea soup that’s ready in just over an hour. Skip the broth or stock, making split pea soup with ham bone gives it just the right flavor.
Chicken soup may be good for the soul, but this split pea soup recipe is one of the homiest dishes you can make. As a waste-not, want-not kind of gal, I love that it uses a leftover ham bone to create an entirely new meal.
Initially, I had misgivings about putting this recipe on the blog. Not because of any flavor issues — but let’s face it — homemade split pea soup — that particular shadeof green — doesn’t inspire you to devour bowl after bowl.
That’s okay. Close your eyes—it’s the rich flavor, lush texture and savory aroma that keep you coming back. Trust me, this is how my Mom has been making it for more than 50 years.
Why you’ll love this recipe:
- This economical recipe uses leftovers (the ham bone), dried peas and ingredient staples with plain water from the tap.
- It’s quick and easy for all perfect for beginner and expert cooks – no fancy techniques, equipment or skill required.
- It makes a large pot to feed the family.
- Split peas don’t need an overnight soak or hours-long cooking time – so it’s ready to eat in just over an hour.
- The ham bone is the key to this recipe.As it simmers with the other ingredients, the bone releases natural collagen, which flavors the broth and provides a velvety texture and mouthfeel to the dish.
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Ingredients:
- Dried Green Split Peas—You can also use yellow split peas. The only difference is the color, not the taste, and they cook at the same rate.
- Olive Oil – Use an everyday olive oil or even Canola oil, for sauteeing the vegetables (mirepoix)
- Celery – makes up one third of the aromatics for the pea soup.
- Carrots – adds a bit of sweetness and pop of color to the recipe.
- Onion – though sharp and pungent when raw, this allium cooks down into a soft, sweet flavor to enhance the split pea soup.
- Garlic Cloves – You don’t have to use garlic if you don’t want to, but to me it fills out the flavors and makes the soup even better.
- Leftover Ham Bone – many people use leftovers from Thanksgiving, Christmas and Easter to make split pea soup with ham — and this recipe is always popular around those times.
- Fresh Thyme – or use 1 teaspoon of dried thyme.
- Bay Leaf – adds flavor while simmering. Discard before serving.
- Water – fresh from the tap.
- Salt & Pepper- for seasoning to taste.
Step-by-step instructions:
- Sort through the dried split peas to remove any bad peas, pebbles or detritus that may have found its way into the bag. (I’ve actually found tiny pebbles when sorting).
2. Heat the olive oil in a large Dutch oven or soup pot until it shimmers. Add the mirepoix of vegetables (carrots, celery, onions and garlic) with ½ teaspoon of salt and saute until the vegetables are tender and fragrant and the celery and onion are slightly translucent.
3. Add the ham bone to the pot.
4. Add the beans, bay leaf, thyme bundle and water. (You’ll want to add enough water to nearly cover the ham bone, so if the recommended 6 cups doesn’t do it, you can add more.)
5. Heat the pot to a boil, then reduce the heat to a simmer and cook for about one hour.
6. Once the peas have broken down and the soup has thickened, remove it from the heat. Transfer the ham bone to a cutting board and let it rest until it’s cool enough to handle.
7. Cut away any extra ham clinging to the bone and add it back to the pot. You’ll be surprised how the simmering will loosen the meat, and it will practically fall off the bone. I like to cut the ham into small chunks or shred it with a fork for a rustic, homemade appearance.
8. Stir the extra ham into the soup and taste for seasonings. Add salt and pepper to taste.
Pro-Tips:
- Don’t bother stripping fresh thyme leaves from the stem; tie them in a bundle with some kitchen string and toss the whole thing into the pot. The thyme leaves will fall off the woody stem as the split pea soup and ham bone simmer. Then, pluck them out with a pair of tongs before serving.
- Add more water, about ½ to 1 cup at a time, if the soup is thicker than you’d like, until it’s the right consistency for you. Some folks like it really thick, and others prefer a brothy consistency. It’s your choice — just be sure to taste for seasonings and adjust as necessary.
Variations:
- If you like thicker soups, let it simmer without the lid, for more evaporation. For thinner soups, simmer with the lid on — and add more water as you like. I’ve shown several bowls that vary in viscosity — so it really is up to you how thick or thin you like it.
- For chunkier soup, add diced potatoes (about 1-2) as the soup simmers.
- If you don’t have a ham bone, you can use ham hocks or smoked turkey wings, adding a rich, smoky, meaty flavor to the split pea soup. Ham hocks don’t have much meat, but the collagen will add body and flavor. Turkey wings have a surprising amount of meat, so be sure to pull it off the bones to add back to the pot.
- Swap chicken stock or vegetable broth for the water to enhance the flavor.
- For a spicy kick, add ½-¾ teaspoon of crushed red pepper flakes.
- Make a vegetarian version by omitting the ham bone and perhaps adding smoked paprika for more depth of flavor.
FAQs
Is it necessary to soak split peas before cooking?
Split peas are like lentils in that they’re so small, there’s no need to soak them ahead of time before cooking. They will become tender and delicious in under an hour.
Should the soup be thick or thin?
Different people like their soups differently. This recipe can be made thick or thin, according to your tastes. The longer the soup simmers, the more evaporation and the thicker it gets. You can add more liquid if it’s too thick. Keeping the lid on the pot helps hold in moisture so it’s brothy.
How do you spice up bland pea soup?
For more flavor, add some seasonings (and taste after each addition, so you don’t go overboard), such as, salt, pepper, crushed red pepper, garlic salt, onion powder, smoked paprika or a dash or two of Worcestershire Sauce. Another idea is to top the soup with garnishes like toasted croutons, crispy bacon or pan-fried country ham. Also try these seasoned oyster crackers for flavor and a crunchy texture.
Storage
- Store the pea soup recipe in an airtight container in the refrigerator for up to a week.
Reheating
- Reheat the soup on the stovetop over medium heat, stirring occasionally until it’s hot or by the bowl in the microwave in 30-second to 1-minute bursts, stirring after each until the soup is hot. If it’s too thick, add some water and stir to combine to thin the soup.
Freezing
- This recipe freezes well and can be kept frozen for up to 3 months. Defrost before reheating.
This recipe is a family favorite. It’s loaded with chunks of ham, veggies and creamy green peas—you won’t even notice the color because it tastes so good.
More ways to use dried peas:
- Green Pea Soup with Smoked Turkey Wings
- Yellow Peas with Smoked Sausage
More easy bean soups:
- Ham Kale and Great Northern Bean Soup
- Smoky Black Bean and Ham Soup
- Red Bean and Sausage Soup
- Navy Bean Sausage and Escarole Soup
- Sausage Escarole and Bean Soup
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3.82 from 281 votes
Ham Bone Split Pea Soup
Split pea soup with ham is one of the easiest and most delicious, satisfying soups. A ham bone is essential for flavoring the broth and adding body to the soup.
Author: Lisa Lotts
Course Main Course, Soup
Cuisine American
Keyword bean soup, ham bone, soup, split pea
Dietary Restrictions Dairy-Free, Gluten-Free
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 20 minutes minutes
Servings 6
SPECIAL EQUIPMENT:
6-7 quart Dutch Oven or large, heavy stock pot
INGREDIENTS:
- 12 ounces dried split peas
- 2 tablespoons olive oil
- 3 carrots peeled and diced
- ½ cup onion chopped
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 leftover ham bone
- 4 sprigs thyme leaves tied with kitchen string
- 1 bay leaf
- 6 cups cool water
- salt and pepper to taste
DIRECTIONS:
In a large dutch oven, heat 2 tablespoons olive oil over medium heat. Add 3 carrots, ½ cup onion, 2 stalks celery and 2 cloves garlic. Saute for five minutes until vegetables are tender.
Add 1 leftover ham bone, 12 ounces dried split peas, 6 cups cool water , 4 sprigs thyme leaves and 1 bay leaf. Stir and cover. Heat to a boil and reduce heat to medium-low.
Simmer for one hour with the lid off or set askew so steam can escape. When the peas have broken apart and soup is thick it’s ready. If the ham bone split pea soup is too thick, add additional water, ½-1 cup at a time.
Remove ham bone and and let it cool until you can handle it. Pull any excess meat off the bone and dice or shred it into bite-sized pieces. Stir in the ham and heat through.
Season with salt and pepper to taste. Serve.
RECIPE VIDEO:
NOTES:
Soup should be thick, but if it becomes so thick that it resembles a split pea scoop instead of soup, just stir in more water until it’s the consistency you like.
NUTRITION:
Calories: 280kcal | Carbohydrates: 39g | Protein: 19g | Fat: 5g | Cholesterol: 15mg | Sodium: 469mg | Potassium: 673mg | Fiber: 15g | Sugar: 7g | Vitamin A: 5180IU | Vitamin C: 3.8mg | Calcium: 44mg | Iron: 2.8mg
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