Split Pea Soup

This split pea soup is the kind of meal that feels like a warm, cozy hug—simple, satisfying, and perfect for using up a leftover ham bone. In this recipe, dried split peas cook slowly with the classic mirepoix (onion, carrots, celery) and a flavorful ham bone (or easy substitutions) to create a thick, comforting soup that’s just right when the temperatures drop.

Here’s a quick overview so you know what to expect:

• Hands-on time: About 15 minutes of prep, with roughly 1 hour and 35 minutes of total cook time. No soaking needed for these peas!
• Yield: Makes about 6 hearty servings — plenty for a family meal or leftovers.
• What’s included: A detailed, step-by-step recipe, notes on the difference between split peas and fresh peas, tips for texture and seasoning fixes, storage and freezing instructions, plus variations for flavor and meat swaps.
• Extras: Printable recipe card and a quick video showing how to make this split pea soup from start to finish.

You can jump right to the ingredient list and recipe steps below to get cooking, or browse through the tips and variations if you want to tweak this recipe before diving in. Either way, you’re about to make one of the best split pea soups ever!

Why This Soup Works

Whenever leftover ham comes around—think Easter, Thanksgiving, or Christmas—split pea soup is hands down one of the tastiest ways to give it new life. If you enjoy turning leftovers into comforting soup, try Easy Rotisserie Chicken Noodle Soup. The green split peas break down into a creamy, luscious texture as they simmer with veggies and a meaty ham bone, creating a thick soup bursting with intense pork flavor. This recipe is a favorite in my family, and really, who could resist it? Here’s why you’ll want to make this split pea soup recipe again and again:

• Cozy and satisfying: Thick, comforting textures filled with nutritious veggies make it the perfect bowl to snuggle up with on a cold day.
• Rich, deep flavor: The ham bone adds incredible depth to the soup, but don’t stress if you don’t have one—I offer lots of smart swaps to keep it delicious.

• Budget-friendly: Dried split peas are affordable, and using leftover ham bone means less waste and more yum for your dollar. For another hearty, low-cost legume dinner, see Tuscan White Bean Soup.

Gather Your Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 3 carrots, diced
• 3 ribs of celery, diced
• 2 cloves garlic, minced
• 1 pound dried split peas, rinsed
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 bay leaf
• 1 meaty ham bone
• 4 cups low-sodium chicken broth
• 3 to 4 cups water
• 1 cup diced ham (from ham bone or separately added)
• finely chopped fresh parsley, for garnish

Step-by-Step Cooking Method

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add diced onion, carrots, and celery and cook until softened, about 3 to 4 minutes.
3. Stir in minced garlic and cook for 1 minute.
4. Add rinsed split peas, dried thyme, kosher salt, and black pepper; stir to combine.
5. Stir in the bay leaf, ham bone, low-sodium chicken broth, and 3 cups water.

6. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook, stirring occasionally, for 50 to 60 minutes until peas begin breaking down and soup thickens.

7. Use tongs to lift out the ham bone and set it on a cutting board.
8. Cut about 1 cup of meat from the ham bone, dice it, and stir the meat back into the soup.
9. Simmer the soup uncovered for another 5 to 15 minutes until thickened, adding a splash of water or broth if it’s too thick.
10. Remove and discard the bay leaf.

Tips for Perfect Texture and Flavor

A few simple tricks help your split pea soup shine every time! First, give your dried split peas a good rinse to remove any dust or debris. Using low-sodium broth is key, or cut back on added salt to keep things balanced — especially if your ham or broth is already salty. Stir the soup once in a while while it simmers to keep the peas from sticking to the bottom and burning.

• If your soup thickens too much, either while cooking or after it rests, gently stir in a bit of water or broth to thin it out without losing flavor.
• When pulling out the ham bone, use tongs and be sure to rescue all those tasty bits of meat clinging to it. Dice finely and add them back near the end to keep them tender and flavorful.
• For a creamier texture, pulse part of the soup with an immersion blender—leave some chunks of peas and veggies so you still get lovely texture.
• No ham bone? No stress! A ham hock plus diced ham or ham steaks added at the end create similar meaty flavor and texture.
• For a leaner option, refrigerate leftovers and skim off the solidified fat that rises to the top before reheating.
• Let the soup cool to room temperature within two hours, then store it in airtight containers in the fridge. Freeze portions in freezer-safe containers for up to 3 months for easy meals later.

Substitutions and Mix-In Ideas

Traditionally, split pea soup is made with a ham bone, which is my favorite here. But not everyone has one on hand, so here are some tasty alternatives to bring that porky goodness to your soup:

• Ham Bone: If you didn’t save one from holidays, most butchers sell ham bones separately—ask them to leave plenty of meat attached so your soup stays juicy and flavorful.
• Ham Hock: Also known as pork knuckle, this cut simmers down for hours and packs tons of flavor. You won’t have nice chunks of ham unless you add diced ham separately, but the rich pork taste is spot-on. Toss in diced ham steaks if you like little bites of meat.
• Ham Steak: Buy thin slices of ham steak, dice them, and add at the end of cooking. This is a quick, convenient pork boost with less intensity than a bone.
• Bacon or Pancetta: Crumble and cook with your veggies at the start to add smoky depth. Save extra crispy bits to sprinkle on top just before serving—delicious! For another soup that showcases a crispy bacon topper, see Bacon Cheddar Gnocchi Soup.

• Vegetarian Option: Skip the meat and use vegetable broth instead of chicken broth. To mimic that smoky ham flavor, add a pinch of smoked paprika or a few drops of liquid smoke.

Storing and Freezing Instructions

Whenever your family is craving a comforting, hearty bowl, this split pea soup hits the spot every time. Give it a try and come back to tell me how it goes — I love hearing your kitchen wins!

• Keep leftovers fresh: Store soup in airtight containers in the fridge for 4-5 days. The soup thickens as it chills, so loosen it with broth or water when reheating.
• Freeze for convenience: Portion into freezer-safe containers and store for up to 3 months. It’s a lifesaver for those busy nights or cold afternoons—and if you’re stocking the freezer, Cabbage Roll Soup freezes beautifully too.

• Refrigerate leftovers: Keep stored in airtight containers for up to 4-5 days. Soup thickens in the fridge, so thin it out with water or broth when warming back up.
• Freeze easily: Freeze portions in containers safe for the freezer and eat within 3 months for best flavor and freshness.

Common Questions and Answers

Can I skip pre-soaking the split peas? Yes, you absolutely can! These dried split peas soften beautifully during the hour-long simmer, so no soaking needed.

What if my soup ends up too salty? I recommend starting with low-sodium broth and tasting before adding salt. If the soup gets too salty, thin it with water or unsalted broth and add extra diced veggies to balance the flavor.

How can I make this vegetarian? Simply leave out the ham bone and diced ham. Use vegetable broth instead of chicken broth, and add a pinch of smoked paprika or a dash of liquid smoke to bring in some smoky flavor.

Can I make this in a slow cooker or Instant Pot? Definitely! For the slow cooker, sauté the veggies first, then add everything and cook on low for 6-8 hours. For the Instant Pot, cook on manual/high pressure for 15-20 minutes, natural release, then stir in diced ham. Short on time another night? Our 10 Minute Homemade Egg Drop Soup delivers comforting flavor fast.

How should I store and reheat leftovers? Keep leftovers in airtight containers in the fridge for 4-5 days. Reheat gently on the stove, adding water or broth to adjust thickness, and warm until steaming hot.

Why didn’t my peas fully break down? Older dried peas can take a bit longer to soften. Just keep simmering and stirring. Also, make sure you’re using split peas (dried and halved) — not fresh whole green peas.

Can I blend the soup smooth? Absolutely! Use an immersion blender or regular blender to puree all or part of the soup, then stir in diced ham for nice texture. If you love ultra-smooth, cozy purees, try our Coconut Curry Pumpkin Soup.