Split Pea and Ham Soup 🍲

This hearty Split Pea and Ham Soup is thick, creamy (without cream), and loaded with tender split peas, smoky ham, and vegetables. It’s the perfect way to use up leftover holiday ham or a meaty ham bone.

Prep Time: 20 minutes
Cook Time: 2–2½ hours
Total Time: About 2 hours 45 minutes
Servings: 8

Ingredients

Soup

2 tablespoons unsalted butter or olive oil
1 large onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound (450 g) dried green split peas, rinsed and picked over
1 meaty ham bone or 2 cups diced cooked ham
8 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon smoked paprika (optional)
½ teaspoon black pepper
Salt, to taste (add near the end, as ham is naturally salty)

Optional Garnishes

Chopped fresh parsley
Croutons
Freshly cracked black pepper
Shredded Parmesan cheese

Instructions

1. Sauté the Vegetables

In a large Dutch oven or soup pot, melt the butter over medium heat.
Add the onion, carrots, and celery.
Cook for 6–8 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for 30 seconds.

2. Add the Remaining Ingredients

Add:

Split peas
Ham bone (or diced ham)
Chicken broth
Bay leaves
Thyme
Oregano
Smoked paprika
Black pepper

Bring to a boil.

3. Simmer

Reduce the heat to low.
Cover partially and simmer for 2–2½ hours, stirring occasionally.
The split peas should break down and become creamy.

If using a ham bone:

Remove it from the pot.
Shred any remaining meat.
Return the meat to the soup.
Discard the bone, bay leaves, and any excess fat.

4. Adjust the Texture

For a chunky soup, serve as is.
For a smoother soup, blend part of the soup with an immersion blender, leaving some chunks for texture.

Taste and add salt if needed.

Slow Cooker Method

Add all ingredients to a 6- to 8-quart slow cooker.
Cook:
- Low: 8–9 hours
- High: 4–5 hours
Remove the ham bone, shred the meat, and return it to the soup.

Instant Pot Method

Use the Sauté function to cook the onion, carrots, celery, and garlic.
Add the remaining ingredients.
Cook on High Pressure for 15 minutes.
Allow a 15-minute natural pressure release, then release any remaining pressure.

Serving Suggestions

Serve with:

Crusty artisan bread
Cornbread
Buttermilk biscuits
Grilled cheese sandwiches
A simple green salad

Storage

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months.
Reheating: Warm gently on the stovetop, adding extra broth or water if the soup has thickened too much.

Approximate Nutrition (Per Serving)

Calories: 310
Protein: 24 g
Carbohydrates: 29 g
Fat: 10 g
Fiber: 11 g
Sugar: 5 g
Sodium: 620 mg (varies depending on the ham used)

Tips for the Best Split Pea and Ham Soup

A meaty ham bone adds the richest, smokiest flavor, but diced smoked ham or a smoked ham hock also works well.
There’s no need to soak split peas—just rinse them well and remove any small stones or debris.
The soup thickens as it cools, so stir in a little extra broth when reheating if needed.
This soup often tastes even better the next day after the flavors have had time to meld together.