The Best Split Pea and Ham Soup (Comfort in a Bowl)

Few dishes feel as deeply comforting and timeless as a pot of split pea and ham soup simmering on the stove. This is the kind of meal that fills your kitchen with warmth, wraps you in nostalgia, and delivers rich, savory flavor with every spoonful. Thick, hearty, and incredibly satisfying, this classic soup has stood the test of time for good reason.

This recipe is the best split pea and ham soup because it strikes the perfect balance between creamy texture and rustic heartiness. It’s not watery, bland, or mushy. Instead, it’s luxuriously thick, packed with tender split peas, sweet carrots, aromatic vegetables, and smoky ham that infuses every bite with depth. Best of all, it’s made with simple pantry staples and one pot, making it both economical and easy.

Whether you’re cooking on a cold winter evening, using up a leftover ham bone, or craving an old-fashioned meal that feels like home, this soup delivers every single time.

Why This Split Pea and Ham Soup Is So Good

What makes this recipe truly special is slow development of flavor. Split peas may be humble, but when simmered gently with aromatics and a ham bone, they transform into something rich and deeply savory. The peas break down naturally, thickening the broth without the need for cream or flour.

Using a ham bone instead of just diced ham adds layers of smoky flavor you simply can’t replicate otherwise. As the soup cooks, the marrow and collagen melt into the broth, giving it body and richness. Combined with onions, carrots, celery, garlic, and herbs, the result is a soup that tastes like it’s been cooking all day — because it has.

Ingredients

• Dried green split peas, rinsed and picked over
• Olive oil
• Yellow onion, diced
• Carrots, peeled and diced
• Celery stalks, diced
• Garlic cloves, minced
• Ham bone with meat attached
• Diced ham (optional but recommended for extra meatiness)
• Bay leaves
• Fresh thyme or dried thyme
• Black pepper
• Salt (added at the end)
• Water or low-sodium chicken broth

Instructions

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
2. Add diced onion, carrots, and celery. Cook for 6–8 minutes until softened and fragrant, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds, just until aromatic.
4. Add rinsed split peas to the pot and stir to coat them in the vegetables.
5. Nestle the ham bone into the center of the pot.
6. Add bay leaves, thyme, and black pepper.
7. Pour in water or broth until everything is covered by about 2 inches of liquid.
8. Bring the soup to a gentle boil, then reduce heat to low.
9. Cover partially and simmer for 75–90 minutes, stirring occasionally, until split peas are tender and breaking down.
10. Remove the ham bone and let it cool slightly. Shred off any remaining meat and return it to the pot. Discard the bone.
11. Taste and add salt as needed. Adjust consistency with additional liquid if desired.
12. Remove bay leaves and serve hot.

Split Pea and Ham Soup

A thick, hearty, old-fashioned split pea and ham soup made with a smoky ham bone, tender peas, and aromatic vegetables.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 bowls

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 yellow onion diced
• 2 carrots diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1 lb dried split peas rinsed
• 1 ham bone with meat
• 2 bay leaves
• 1 tsp thyme
• 0.5 tsp black pepper
• 8 cups water or chicken broth
• salt to taste

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Knife
• Cutting board

Method

 

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook until softened.
3. Stir in garlic and cook briefly until fragrant.
4. Add split peas, ham bone, bay leaves, thyme, and pepper.
5. Pour in water or broth and bring to a gentle boil.
6. Reduce heat and simmer partially covered for 75–90 minutes.
7. Remove ham bone, shred meat, and return meat to soup.
8. Season with salt to taste and serve hot.

Notes

Soup thickens as it cools; add liquid when reheating.

Texture: Thick, Creamy, and Perfect

One of the hallmarks of a great old fashioned split pea soup is its texture. This recipe naturally thickens as the peas soften and dissolve into the broth. If you prefer a smoother soup, you can lightly mash it with a spoon or blend a portion with an immersion blender — but it’s just as delicious left rustic and chunky.

Tips for the Best Split Pea Soup

Rinse your split peas well
Split peas don’t require soaking, but they do need a thorough rinse to remove dust and debris.

Don’t rush the simmer
Low and slow is the secret. Boiling too aggressively can scorch the bottom and prevent peas from softening evenly.

Salt at the end
Ham bones vary in saltiness. Always wait until the soup is finished before adding salt.

Stir occasionally
Split peas can settle and stick. Stir every 10–15 minutes to prevent burning.

Variations You’ll Love

• Extra Smoky: Add a pinch of smoked paprika
• Vegetable-Heavy: Add diced potatoes or parsnips
• Thicker Soup: Simmer uncovered for the last 15 minutes
• No Ham Bone: Use smoked ham hocks or thick-cut ham instead

What to Serve With Split Pea and Ham Soup

This soup pairs beautifully with simple sides that soak up its richness:

• Crusty bread or sourdough
• Warm dinner rolls
• Buttery biscuits
• Simple green salad

Storage and Freezing

Split pea and ham soup stores exceptionally well, making it ideal for meal prep.

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 3 months
• Reheating: Add a splash of water or broth and warm gently

A Classic with History

Split pea soup dates back centuries and was especially popular in colder climates due to its affordability and nourishing qualities. Using dried legumes and preserved meat made it a staple for families long before modern refrigeration. Today, it remains a symbol of comfort, tradition, and practical home cooking.

Final Thoughts

This is the best split pea and ham soup because it’s simple, deeply flavorful, and endlessly comforting. It’s the kind of recipe you make once and keep forever — the one people request again and again, the one that tastes even better the next day, and the one that always feels like home.