Best Split Pea and Ham Soup with Ham Bone

If you ask me, split pea and ham soup is one of those dishes that just makes sense.

This classic soup turns a leftover ham bone into a hearty meal that’s comforting and satisfying. The split peas break down into a thick, creamy base while chunks of tender ham add savory depth.

It comes together with simple ingredients like carrots, celery, and onion simmering away with thyme and bay leaves. The whole thing cooks low and slow until everything melds into a bowl of pure comfort.

It’s the kind of soup that tastes even better the next day, perfect for feeding a family on a chilly evening.

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What Kind of Split Peas Should I Use?

Green split peas are the traditional choice for this soup and what you’ll find most easily at the grocery store, but yellow split peas work just as well if that’s what you have on hand. Both varieties cook down to a creamy, thick consistency and have a similar earthy flavor. You don’t need to soak split peas before cooking, which makes them super convenient for a weeknight meal. Just give them a quick rinse in a colander to remove any debris, and you’re ready to go.

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Options for Substitutions

This classic soup is pretty forgiving when it comes to swapping ingredients:

• Ham bone: If you don’t have a ham bone, you can use a smoked ham hock or even diced ham steak. Just add it at the beginning so the flavors have time to develop. You could also use a smoked turkey leg for a lighter option.
• Split peas: Green split peas are traditional, but yellow split peas work exactly the same way and give you a slightly different color. Don’t substitute with whole peas though – they won’t break down the same way to create that thick, creamy texture.
• Fresh vegetables: The celery, carrots, and onion can be swapped around based on what you have. Use more carrots and less celery, or add in some diced potatoes. Just keep the total amount of vegetables roughly the same.
• Thyme: Fresh thyme works great if you have it – use about 1 tablespoon of fresh in place of the dried. You can also try marjoram or savory for a similar earthy flavor.
• Water: For extra flavor, swap some or all of the water with chicken or vegetable stock. Just reduce the salt since stock already contains sodium.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with split pea soup is not skimming off the foam that rises to the top during the initial boil, which can leave your soup with a cloudy appearance and slightly bitter taste – take a few minutes to skim it off with a spoon for a cleaner flavor.

Another common error is cooking the soup on too high of a heat, which can cause the peas to break down unevenly and stick to the bottom of the pot, so keep it at a gentle simmer and give it a stir every 30 minutes or so.

Don’t forget to remove the bay leaf before serving, as biting into one isn’t pleasant, and if your soup turns out too thick after the long simmer, simply add water or broth a half cup at a time until you reach your preferred consistency.

For extra flavor, try sautéing the onion, carrots, and celery in a little butter before adding the other ingredients – this extra step adds depth that makes a real difference.

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What to Serve With Split Pea and Ham Soup?

This hearty soup is pretty filling on its own, but I love serving it with some warm, crusty bread or dinner rolls for soaking up all that thick, savory broth. A simple side salad with a tangy vinaigrette helps cut through the richness of the soup and adds a nice fresh contrast. If you want to make it more of a complete meal, cornbread is another great option that pairs really well with the smoky ham flavor. You could also serve it with some crackers on the side if you’re looking for something quick and easy.

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 5 days. Just know that split pea soup thickens as it sits, so you might need to add a splash of water or broth when you reheat it to get it back to your preferred consistency.

Freeze: Split pea and ham soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze it in individual servings so I can grab just what I need for a quick meal.

Reheat: Warm the soup on the stovetop over medium-low heat, stirring occasionally and adding water or broth as needed to thin it out. You can also microwave individual portions, but make sure to stir halfway through and add a bit of liquid if it looks too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 60-75 g
• Fat: 5-10 g
• Carbohydrates: 160-180 g

Ingredients

• 1 ham bone (with some meat attached for extra flavor)
• 2.75 cups split peas (I use Goya for consistent cooking texture)
• 6 stalks celery
• 5 carrots (diced into 1/2-inch half-moons)
• 1 whole onion
• 1 tablespoon salt (I prefer Morton Kosher salt)
• 2.5 teaspoons thyme
• 2 bay leaves
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 9 cups water

Step 1: Prepare the Mise en Place and Prep Vegetables

• 2.75 cups split peas
• 6 stalks celery, cut into 2-inch pieces
• 5 carrots, diced into 1/2-inch half-moons
• 1 whole onion
• 2 cloves garlic, minced
• 2.5 teaspoons thyme
• 2 bay leaves
• 1 tablespoon salt
• 1/4 teaspoon black pepper

Rinse the split peas under cold water and set aside.

Cut the 6 celery stalks into 2-inch pieces.

Dice the 5 carrots into 1/2-inch half-moons as specified.

Peel and keep the whole onion intact—it will infuse the broth with subtle sweetness.

Mince the 2 garlic cloves and have all seasonings measured and ready (thyme, bay leaves, salt, and pepper).

I like to keep the garlic separate from the other aromatics so I can add it later for fresher garlic flavor.

Step 2: Build the Soup Base and Bring to a Boil

• 9 cups water
• 1 ham bone
• split pea and vegetable mixture from Step 1
• prepared seasonings from Step 1

Add the 9 cups of water to a large pot and bring to a boil over high heat.

Once boiling, add the ham bone, rinsed split peas, celery pieces, carrot half-moons, whole onion, salt, thyme, bay leaves, and black pepper.

Stir well to combine and return to a rolling boil.

As the soup heats, impurities will rise to the surface as gray or white foam—skim this off with a spoon for 2-3 minutes until the broth runs relatively clear.

This step is essential for a clean, refined broth without any off-flavors.

Step 3: Simmer Low and Slow Until Peas Break Down

• simmering soup base from Step 2
• 2 cloves garlic, minced

Once foam is removed, reduce heat to low and place the lid slightly ajar on the pot.

This allows steam to escape while keeping moisture in.

Simmer gently for 2.5 to 3 hours, stirring occasionally to prevent sticking on the bottom.

The peas should gradually soften and begin to break down, thickening the broth naturally.

Around the 2-hour mark, add the minced garlic so it infuses the soup without losing its fresh bite.

The longer, gentler cooking time ensures the ham bone releases maximum flavor and the peas achieve a silky, creamy texture.

Step 4: Finish the Soup and Serve

• finished soup from Step 3
• shredded ham meat from the bone

After 3 hours, the peas should be very soft and the broth should be thick and creamy.

Remove the ham bone carefully with tongs and set it aside to cool slightly.

Once cool enough to handle, cut or shred any remaining meat from the bone and discard the bone itself.

Stir the shredded ham meat back into the soup.

Taste and adjust seasonings as needed—I often add a touch more salt to brighten the flavors.

Ladle into bowls and serve hot.

If you prefer a smoother soup, you can partially blend it with an immersion blender while keeping some texture.

Best Split Pea and Ham Soup with Ham Bone

Delicious Best Split Pea and Ham Soup with Ham Bone recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 3 hours hrs 17 minutes mins

Servings 8 servings

Calories 1000 kcal

Ingredients

  

• 1 ham bone (with some meat attached for extra flavor)
• 2.75 cups split peas (I use Goya for consistent cooking texture)
• 6 stalks celery
• 5 carrots (diced into 1/2-inch half-moons)
• 1 whole onion
• 1 tablespoon salt (I prefer Morton Kosher salt)
• 2.5 teaspoons thyme
• 2 bay leaves
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 9 cups water

Instructions

 

• Rinse the split peas under cold water and set aside. Cut the 6 celery stalks into 2-inch pieces. Dice the 5 carrots into 1/2-inch half-moons as specified. Peel and keep the whole onion intact—it will infuse the broth with subtle sweetness. Mince the 2 garlic cloves and have all seasonings measured and ready (thyme, bay leaves, salt, and pepper). I like to keep the garlic separate from the other aromatics so I can add it later for fresher garlic flavor.
• Add the 9 cups of water to a large pot and bring to a boil over high heat. Once boiling, add the ham bone, rinsed split peas, celery pieces, carrot half-moons, whole onion, salt, thyme, bay leaves, and black pepper. Stir well to combine and return to a rolling boil. As the soup heats, impurities will rise to the surface as gray or white foam—skim this off with a spoon for 2-3 minutes until the broth runs relatively clear. This step is essential for a clean, refined broth without any off-flavors.
• Once foam is removed, reduce heat to low and place the lid slightly ajar on the pot. This allows steam to escape while keeping moisture in. Simmer gently for 2.5 to 3 hours, stirring occasionally to prevent sticking on the bottom. The peas should gradually soften and begin to break down, thickening the broth naturally. Around the 2-hour mark, add the minced garlic so it infuses the soup without losing its fresh bite. The longer, gentler cooking time ensures the ham bone releases maximum flavor and the peas achieve a silky, creamy texture.
• After 3 hours, the peas should be very soft and the broth should be thick and creamy. Remove the ham bone carefully with tongs and set it aside to cool slightly. Once cool enough to handle, cut or shred any remaining meat from the bone and discard the bone itself. Stir the shredded ham meat back into the soup. Taste and adjust seasonings as needed—I often add a touch more salt to brighten the flavors. Ladle into bowls and serve hot. If you prefer a smoother soup, you can partially blend it with an immersion blender while keeping some texture.