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A spoon piking up some of the finished recipe for split pea soup with ham from a Dutch oven.
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Split Pea and Ham Soup

Save the ham bone from your ham dinner and create this hearty Split Pea Soup. It’s the perfect way to use leftovers and make a new meal.
Course Main Dish
Cuisine American
Keyword Ham, soup
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Calories 319kcal
Author Jillian Wade
Cost $9.71

Equipment

  • large pot
  • wooden spoon
  • cutting board
  • sharp knife
  • measuring cups and spoons
  • tongs

Ingredients

  • 16 oz bag dried split peas rinsed and drained and checked for debris
  • 2 Tablespoons unsalted butter
  • 1 medium onion finely diced (about 1 cup)
  • 3 stalks celery diced
  • 2 large carrots peeled and diced
  • 2 cloves garlic minced
  • 1 ½ pounds meaty ham bone
  • 4 cups chicken broth
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon dried thyme
US Customary - Metric

Instructions

  • In a Dutch oven or large pot, melt butter.
  • Add onions, celery, and carrots and saute until tender, about 4-5 minutes.
  • Add garlic and continue cooking for 1 minute.
  • Add ham bone and peas.
  • Pour in chicken broth and water.
  • Season with bay leaf, salt, pepper, and thyme.
  • Bring to a boil, then reduce the heat to low.
  • Cover the pot and let it simmer for 50-60 minutes, stirring occasionally until peas are tender.
  • Remove the ham bone and pull the ham from the bone.
  • Return the meat to the soup and continue cooking for 20-25 minutes or until thickened and peas have broken down.
  • Discard bay leaf and season with more salt if needed.
  • Serve immediately.

Notes

Store: Cool completely, then refrigerate in an airtight container for 5 days. The soup will thicken more as it sits—add a splash of water or broth when reheating.
Freeze: Let the soup cool, then portion it into freezer-safe containers. Freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Reheat straight from frozen on the stovetop over low heat, stirring occasionally.
Make Ahead: This soup is even better the next day! Make it ahead and let the flavors deepen overnight while it sits in the refrigerator.

Nutrition

Serving: 1.75cups | Calories: 319kcal | Carbohydrates: 51g | Protein: 20g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 1001mg | Potassium: 875mg | Fiber: 20g | Sugar: 9g | Vitamin A: 3644IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 4mg