Save A comforting, savory soup made with split peas, leftover ham, and a ham bone for rich, smoky flavor—perfect for chilly days and making the most of leftovers.
This split pea and ham soup became a staple in my kitchen after a chilly weekend when we had some leftover ham from a family dinner. The flavorful ham bone transforms the broth into something exceptionally comforting, and there's nothing better than gathering around the table with a steaming bowl after a long day.
Ingredients
- Leftover ham bone (with some meat attached): Adds deep flavor and richness
- Cooked ham, diced (1 cup): Provides meaty bite
- Onion, diced (1 large): Base flavor and sweetness
- Carrots, peeled and diced (2): Sweetness and texture
- Celery stalks, diced (2): Herbal note and crunch
- Garlic, minced (2 cloves): Aromatic depth
- Bay leaf (1): Subtle herbal aroma
- Dried split peas, rinsed and sorted (2 cups): Creamy, hearty body
- Low-sodium chicken broth or water (8 cups): Cooking liquid
- Dried thyme (1 teaspoon): Earthy flavor
- Black pepper (1/2 teaspoon): Mild heat
- Salt, to taste: Adjusts seasoning
Instructions
- Cook vegetables:
- In a large soup pot, heat a splash of oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes, until softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Combine main ingredients:
- Stir in split peas, ham bone, bay leaf, thyme, and black pepper. Pour in chicken broth.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until peas are very tender and soup thickens.
- Finish soup:
- Remove the ham bone and bay leaf. Let bone cool slightly, pick off remaining meat, and return it to the pot with diced ham.
- Adjust seasoning:
- Taste and adjust seasoning with salt and additional pepper as needed.
- (Optional) Puree for creaminess:
- For a creamier texture, use an immersion blender to partially puree the soup, if desired.
- Serve:
- Serve hot with crusty bread.
Save This soup reminds me of snowy afternoons spent with my children, each of us dipping our bread into thick, savory bowls and sharing stories. It's the kind of meal that brings everyone back for seconds.
Required Tools
Large soup pot or Dutch oven, cutting board and knife, ladle, immersion blender (optional)
Nutritional Information
Per serving: Calories 320, Total Fat 8 g, Carbohydrates 38 g, Protein 22 g
Allergen Information
This soup contains none of the top 8 allergens. Always check the labels of store-bought broth or ham for gluten or other allergens.
Save Enjoy each spoonful of this soup with a slice of crusty bread, and make sure to share the warmth with family or friends!
Recipe FAQ
- → How do I get the split peas tender?
Simmer the split peas gently for 1.5 to 2 hours with ample liquid until they soften and begin to break down, creating a creamy texture.
- → Can I use fresh ham instead of leftovers?
Yes, fresh ham pieces can be added; simmer them slowly for rich flavor, but leftover ham and ham bone impart a smokier depth.
- → What if I want a vegetarian version?
Omit the ham and bone, substitute vegetable broth, and add smoked paprika to maintain a smoky flavor profile.
- → How do I achieve a thicker and creamier consistency?
Use an immersion blender partially to puree the soup after cooking, creating a velvety texture while keeping some chunks.
- → How should leftovers be stored and reheated?
Store in airtight containers in the refrigerator. Reheat gently, thinning with broth or water as the soup thickens upon cooling.
- → What seasonings enhance this dish best?
Dried thyme, black pepper, salt, and the bay leaf are key; they bring warmth and herbal depth without overpowering the main ingredients.