This traditional Split Pea Soup with Ham is the ultimate cozy, soul-warming comfort meal for chilly days! Made with dried green split peas simmered low and slow in savory chicken bone broth with a smoky ham hock, tender diced carrots, celery, and generous cubes of juicy leftover holiday ham, it cooks into a thick, velvety stew packed with incredible depth of flavor.
Naturally gluten-free, hearty, and satisfying, this budget-friendly one-pot meal requires zero blending — the split peas break down on their own into a rich, luscious green soup. Top with homemade golden garlic croutons and freshly cracked black pepper for the coziest dinner ever!
Why You'll Love This Recipe
- Incomparably rich & velvety: Dried green split peas naturally break down as they simmer, creating a thick, creamy soup without any dairy or flour roux
- Smoky depth of flavor: A meaty smoked ham hock infuses deep smoky richness into the golden broth
- Perfect use for leftover holiday ham: An effortless, delicious way to use up leftover Thanksgiving or Easter spiral ham
- High protein & fiber: Packed with wholesome plant-based split pea protein and nourishing vegetables for clean comfort food
If you love hearty, nourishing soups and stews like our Chicken Pastina Soup and our Hamburger Soup, this smoky split pea soup will quickly become a cool-weather staple.
Key Ingredients & Smart Substitutions
Here are the wholesome ingredients you’ll need:
- Green Split Peas: 1 lb (16 oz / about 2.25 cups) dried green split peas, rinsed and sorted (no pre-soaking required!).
- Smoked Ham: 1 meaty smoked ham hock (or leftover ham bone) plus 2 cups diced cooked ham.
- Aromatics & Veggies: 1 large yellow onion, 3 large carrots, and 3 celery ribs, all medium-diced.
- Garlic: 4 cloves fresh garlic, minced.
- Broth: 6 to 7 cups low-sodium chicken bone broth or vegetable stock.
- Herbs & Seasonings: 2 dried bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon kosher salt (adjust to taste after ham releases salt), and 1/2 teaspoon cracked black pepper.
- Olive Oil: 2 tablespoons extra virgin olive oil for sautéing aromatics.
- To Serve: Golden garlic croutons, fresh chopped parsley, and a drizzle of good olive oil.
How to Make Split Pea Soup with Ham (Step-by-Step)
1. Sauté Ham & Mirepoix: Heat olive oil in a large Dutch oven over medium heat. Add the diced yellow onion, carrots, celery, minced garlic, and diced smoked ham. Sauté for 6 to 8 minutes until the vegetables are softened and the ham is lightly caramelized.
2. Add Split Peas, Broth & Ham Hock: Pour in the rinsed split peas, 6 cups chicken broth, dried thyme, black pepper, and bay leaves. Submerge the smoked ham hock right in the center of the pot. Bring the soup to a gentle boil.
3. Simmer Low & Slow: Reduce heat to low, cover with lid slightly ajar, and simmer for 1 hour to 1 hour 15 minutes, stirring occasionally. The split peas will dissolve naturally into a thick, velvety green puree. Remove the ham hock, shred any tender meat from the bone, and stir it back into the pot with the remaining diced ham.
4. Garnish & Serve: Discard bay leaves and season with salt and pepper to taste. Ladle hot soup into bowls, top with crunchy garlic croutons and fresh parsley, and serve with crusty bread!
Chef's Soup Consistency Secrets
- Naturally thickens as it cools: Split pea soup will thicken significantly as it sits
- When reheating, stir in an extra 1/2 to 1 cup of warm chicken broth or water to achieve your ideal velvety texture
- Watch the salt: Smoked ham and ham hocks naturally release salt as they simmer, so taste the broth before adding extra salt!
Slow Cooker & Instant Pot Variations
- Crockpot / Slow Cooker: Add all ingredients to slow cooker, cover, and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until peas are completely tender.
- Instant Pot: Sauté aromatics on Sauté mode, add split peas, broth, and ham hock, then pressure cook on HIGH for 15 minutes with a 15-minute natural release.
Storage & Freezing Instructions
To Store: Let cool completely and store in airtight containers in the refrigerator for up to 5 days.
To Freeze: Freeze soup in freezer-safe glass jars or freezer bags (leaving 1 inch headspace for expansion) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth.
Frequently Asked Questions
Do I need to soak split peas before cooking?
No! Unlike dried whole beans, dried split peas do not require any pre-soaking and cook tender in about 60 to 75 minutes.
Can I use yellow split peas instead of green?
Yes, yellow split peas have a slightly milder, sweeter flavor and work identically in this recipe!
More Hearty Comfort Soups to Savor Next
- Chicken Pastina Soup — Italian pastina comfort soup with tender chicken.
- Hearty Hamburger Soup — Easy 30-minute ground beef and veggie soup.
- Whole Chicken Orzo Soup — Greek-style lemon chicken orzo soup.
Split Pea Soup with Ham
- Total Time: 1 hour 30 minutes
- Yield: 6 generous servings 1x
Description
Warm up with this hearty split pea soup featuring tender peas and savory ham, perfect for chilly evenings. This simplified recipe captures the essence of home-cooked meals, offering rich flavors and delightful aromas. Ideal for family gatherings or meal prep, it’s as nourishing as it is comforting—just like grandma used to make.
Ingredients
- 1 lb (16 oz) dried green split peas, rinsed and sorted
- 1 meaty smoked ham hock (or leftover ham bone)
- 2 cups cooked ham, diced
- 1 large yellow onion, diced
- 3 large carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 6 to 7 cups low-sodium chicken bone broth
- 2 tablespoons extra virgin olive oil
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt (to taste)
- 1/2 teaspoon cracked black pepper
- Garlic croutons & fresh chopped parsley (for serving)
Instructions
- Sauté Aromatics & Ham: Heat olive oil in Dutch oven. Sauté onion, carrots, celery, garlic, and diced ham for 6 to 8 minutes until softened.
- Add Peas, Broth & Hock: Stir in rinsed split peas, chicken broth, thyme, black pepper, bay leaves, and ham hock. Bring to a boil.
- Simmer & Shred: Cover partially and simmer on low for 1 hour to 75 minutes until peas dissolve into thick soup. Remove hock, shred meat, and stir back into pot.
- Ladle & Garnish: Remove bay leaves, ladle soup into bowls, top with garlic croutons and fresh parsley, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 25mg
Mueller 10-in-1 Vegetable Chopper – Slice, Dice & Mince Effortlessly! 
