Ham and Split Pea Soup (Stovetop)

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Ham and split pea soup is savory, hearty, and the best way to use up leftover ham! Our stovetop version is simple to make and great for meal prep.

I grew up eating my Dad’s split pea soup recipe with ham, and it has always been one of my favorite meals. So, when we were testing out our 3-ingredient ham glaze for Easter, I knew I wanted to try my hand at making my own split pea soup.

Luckily, I nailed it on the first try! Thanks to the use of our already smoky, tangy ham, this soup turns out full of flavor. Plus, it’s loaded with veggies, fiber, and protein to keep you full. And leftovers store and reheat well. So, I always make an extra-large batch to keep in the fridge. Now, it’s one of our go-to recipes after the holidays or in the middle of teh winter when we need something filling and warm.

🧅 Recipe Ingredients

Please be sure to scroll down to the recipe card below for the complete ingredients and instructions!

Ham – We use baked ham with our 3-ingredient ham glaze, but any cooked ham will work. Save the leftover ham bone or ham hock. Technically, you can still make this soup without it, but the flavor won’t be as strong.
Green Split Peas
Veggies – Onions, carrots, celery, and garlic create a sweet, savory flavor base.
Broth – Use chicken broth or vegetable broth. Just look for low-sodium varieties. Ham is already pretty salty!
Bay Leaf – These enhance the rest of the ingredients. They might seem unnecessary, but they really do make a difference!
Herbs and Spices – Onion powder, garlic powder, fresh thyme, and salt.
Olive Oil – You can also use avocado oil or butter if preferred.

🥣 How to Make Ham and Split Pea Soup

Diced onions, celery, and carrots cooking in a pot. — 1. **Sauté.** Heat oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until soft and fragrant. Then, add the carrots and celery and continue to cook until softened before adding the garlic. Continue to cook just until it’s golden and fragrant. Be careful not to let it burn!

A pot of broth boiling. — 2. **Boil.** Add the ham bone. Then, stir in the remaining ingredients except the ham. Bring the liquid to a boil. Then, reduce the heat, and simmer uncovered until the peas are tender and the liquid is thick. Stir occasionally to prevent burning!

Cooked pea soup in a pot. — 3. **Combine.** Add the diced ham and let it heat through. Then, season to taste, remove the ham bone and bay leaves, and set the soup aside to cool and thicken. If you prefer a smooth consistency, you can use an immersion blender or regular blender to pulse the ingredients until you achieve your desired consistency.

A bowl of split pea soup with ham. — 4. **Serve.** Divide the soup into bowls, and getcha some of that!

Tip: If your soup becomes too thick, just add a bit more water or broth to thin it back out.

⁇ Common Questions

Is it necessary to soak split peas before cooking?

Soaking dried split peas can reduce the cooking time, but it’s not necessary for this recipe.

How should I serve split pea soup with ham?

I always serve this recipe with our homemade yeast bread. However, it’s also great with a side salad, roasted asparagus, or dinner rolls.

Can I store leftover split pea and ham soup?

Transfer leftover soup to an airtight container, and store it in the refrigerator for up to three to five days. Or, freeze it for up to three months. Thaw in the fridge overnight.

Then, reheat it in a pot over medium heat on the stove. Or, warm individual bowls in the microwave. Add extra water or broth to loosen it back up, and it will taste as good as new.

🍽️ More Easy Recipes

Ham and Split Pea Soup Recipe

Put your leftover ham to good use with this easy stovetop ham and split pea recipe – loaded with veggies and perfect for meal prep!

5 from 1 vote

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Prep Time 5

Cook Time 1 30

Total Time 1 35

Course Main Course

Cuisine American

Servings servings

Calories 480 kcal

Equipment

1 Large Pot

Ingredients

3 Tablespoons olive oil
2 cups yellow onion, diced
1 cup carrots diced
1 cup celery diced
3 teaspoons minced garlic
1 meaty ham bone
4 cups chicken broth
4 cups water
1 pound 453 grams dry split peas
2 bay leaves
2 teaspoons thyme
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons salt
1 teaspoon black pepper
2 cups cooked diced ham

Instructions

Heat olive oil in a large pot over medium heat.
3 Tablespoons olive oil
Once hot, add the onion, and sauté 2-3 minutes or until softened.
2 cups yellow onion, diced
Add the carrots and celery, and cook 5 minutes or until softened.
1 cup carrots, 1 cup celery
Add the garlic, and cook 1 more minute or until fragrant.
3 teaspoons minced garlic
Add the ham bone. Then, stir in the broth, water, split peas, bay leaves, thyme, garlic powder, onion powder, salt, and pepper.
1 meaty ham bone, 4 cups chicken broth, 4 cups water, 1 pound 453 grams dry split peas, 2 bay leaves, 2 teaspoons thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons salt, 1 teaspoon black pepper
Bring the liquid to a boil over high heat. Reduce the heat to medium, and simmer uncovered for 60-90 minutes or until the split peas are tender and thickened, stirring occassionally. Add the diced ham the last 20 minutes of cooking.
2 cups cooked diced ham
Add water or broth as needed to achieve the desired consistency. Season to taste.
Remove the ham bones and bay leaves.
Cool 10-15 minutes, and getcha some of that!

Notes

Storage: Transfer leftover soup to an airtight container and store it in the refrigerator for up to three to five days. Or, freeze it for up to three months. Thaw in the fridge overnight.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 55gProtein: 31gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 32mgSodium: 1961mgPotassium: 1111mgFiber: 21gSugar: 10gVitamin A: 3792IUVitamin C: 9mgCalcium: 91mgIron: 4mg

Keyword ham and split pea soup, split pea soup, split pea soup recipe

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