Classic Split Pea Soup (With Ham Bone)
When it comes to comforting, hearty, soul-warming soups, nothing hits quite like Classic Split Pea Soup (With Ham Bone). Thick, creamy, smoky, and deeply savory, this old-fashioned soup has been loved for generations — and for good reason. It’s budget-friendly, nutritious, and incredibly satisfying. Whether you grew up eating it or you’re discovering it for the first time, this is a recipe that instantly feels like home.
Split pea soup is one of those dishes that transforms simple ingredients into something extraordinary. Green split peas simmer until melt-in-your-mouth tender, absorbing every ounce of flavor from vegetables, aromatics, and the star of the show: the ham bone. That leftover holiday ham bone? It becomes liquid gold in this recipe. As it simmers, the marrow, meat, and smoky flavor infuse the broth, enriching the soup without any extra effort.
This recipe uses classic techniques that have stood the test of time. No shortcuts. No fancy tricks. Just slow simmering, plenty of aromatics, and patience — the three keys to achieving that velvety texture and nostalgic taste. From winter nights to rainy afternoons to cozy Sunday dinners, this split pea soup is exactly what you crave when you want something warm, filling, and impossible to stop eating.
Why You’ll Love This Recipe
✔ Thick, creamy texture — no cream needed
Split peas naturally break down into a thick, silky base.
✔ Perfect use for leftover ham bone
Whether from Easter, Christmas, or a Sunday roast, it adds instant depth.
✔ Packed with protein & fiber
A wholesome, filling meal that keeps you satisfied for hours.
✔ Stovetop, slow cooker, or Instant Pot friendly
This recipe works with any cooking method.
✔ Amazing leftovers
Soup thickens beautifully overnight and tastes even better the next day.
Ingredients
Main Ingredients
- 1 lb green split peas (rinsed)
- 1 ham bone (with some meat attached)
- 1 cup diced ham (optional additional)
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 8 cups chicken broth or water (or a mix)
- 1 tbsp olive oil
Optional Additions
- Pinch of smoked paprika
- Pinch of cayenne
- Fresh parsley for garnish
- Croutons or crusty bread
Instructions
- Sauté the aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Cook 5–7 minutes until softened. - Add garlic and herbs
Stir in garlic, thyme, bay leaves, and pepper. Cook 1 minute to release aroma. - Add peas and ham bone
Add split peas and nestle the ham bone into the pot. - Pour in broth
Add broth or water until the bone and peas are fully submerged. - Simmer low and slow
Bring to a boil, reduce to low, and simmer uncovered for 1.5–2 hours, stirring occasionally. Peas will soften and the soup will thicken. - Remove the ham bone
Take out the ham bone and strip off any remaining meat. Add the meat back into the pot. - Adjust consistency
If soup is too thick, add broth. If too thin, simmer longer. - Finish and serve
Stir in diced ham if desired. Garnish with parsley and serve warm.
Classic Split Pea Soup (With Ham Bone)
Ingredients
Equipment
Method
- Heat olive oil in a large pot and sauté onions, carrots, and celery for 5–7 minutes.
- Add garlic, thyme, bay leaves, and pepper; cook 1 minute.
- Add split peas and place ham bone into the pot.
- Pour in chicken broth or water to cover ingredients.
- Bring to a boil, then reduce heat and simmer 1.5–2 hours, stirring occasionally.
- Remove ham bone, strip remaining meat, and return meat to soup.
- Adjust consistency with more broth if needed and simmer until desired thickness.
- Serve warm with parsley or diced ham on top.
Notes
How to Thicken or Thin the Soup
Split pea soup naturally becomes very thick as it cools. Adjust as needed:
- Too thick? Add broth or water and heat gently.
- Too thin? Simmer uncovered until reduced.
- Creamier texture? Use an immersion blender for 2–3 quick pulses.
Ham Bone Tips
✔ No ham bone?
Use:
- 2 smoked ham hocks
- Smoked turkey wings
- A chunk of leftover ham
✔ Don’t skip the bone
It gives the soup unmatched richness and depth.
✔ Freeze bones whole
If you have leftover holiday ham, wrap the bone and freeze up to 3 months.
Variations
• Rustic Vegetable Split Pea Soup
Add potatoes, extra carrots, or leeks.
• Smoky Split Pea Soup
Add smoked paprika and a bit of bacon.
• Vegetarian Version
Skip the ham bone and use vegetable broth + smoked salt.
• Herb-Loaded Pea Soup
Add thyme, parsley, rosemary, and marjoram.
• Curry Split Pea Soup
Add curry powder and turmeric for a golden twist.
Serving Suggestions
This soup pairs beautifully with:
- Crusty sourdough
- Cornbread
- Garlic toast
- Grilled cheese
- Side salad
- Roasted vegetables
And honestly — it’s perfect all by itself.
Storage & Make-Ahead
Refrigerator:
Up to 4–5 days, thickening more each day.
Freezer:
Up to 3 months. Let cool fully before freezing.
Reheating:
Heat on low with a splash of broth to loosen.
Troubleshooting
Soup too mushy?
That’s normal — split pea soup is meant to be creamy.
Peas not breaking down?
Keep simmering — older peas take longer.
Soup scorched on bottom?
Transfer to a clean pot and heat on low. Stir often next time and watch the heat.
Fun Facts About Split Pea Soup
- Split peas have been used in soups for thousands of years.
- The “split” comes from being dried and cut in half.
- They require no soaking — they soften naturally as they simmer.
- Many cultures have their own version, from Dutch to Scandinavian to French.
