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This Split Pea Soup with Ham starts with a leftover ham bone simmered into a rich, flavorful homemade broth. Green split peas, tender vegetables, and generous chunks of meat come together in a thick, creamy, comforting soup packed with smoky, savory flavor.
This split pea soup recipe – aka snert to the Dutch half of my family – has been in my family for generations. My mom learned to make it from my grandparents, and passed the recipe down to me. It’s a recipe my family looks forward to each year, and my favorite way to make the most of leftover holiday ham.
What sets my recipe apart is that it starts by simmering the leftover ham bone to make a rich, savory homemade broth. This extra step allows me to control the strength of the smoky, salty ham flavor and save any extra ham broth to make other meals like ham and bean soup, lentil soup, or collard greens.
Quick Look: Mom’s Split Pea Soup Recipe
- Method: Stovetop, with slow cooker instructions also included.
- Total Time: 3 hours 20 minutes (stovetop).
- Servings: 8 servings.
- Ham Bone Substitute: Use 2 smoked ham hocks instead. Add diced ham if you’d like more meat in your soup.
- #1 Tip: Homemade ham broth can be quite salty. Start with approximately 6 cups of prepared ham broth plus 4 cups of water or low-sodium broth (stovetop), and wait until the end of cooking to add additional salt.
- Good to Know: Dried split peas don’t need to be soaked before cooking. They naturally break down and thicken the soup as they simmer.
- Leftovers and Freezing: Refrigerate for up to 4 days or freeze for up to 3 months. The soup thickens considerably as it cools, so add water or broth as needed when reheating.
Table of Contents
Ingredients and Substitutions
Below are the main ingredients you’ll need to make this split pea soup with ham, along with possible substitutions. The full ingredient list with measurements is in the recipe card below.
- Ham Bone with Meat: A leftover meaty ham bone is ideal for making a rich, smoky homemade broth. I also use one in my Navy Bean Soup, another favorite way to use holiday leftovers. If you don’t have one, substitute approximately two smoked ham hocks. Since ham hocks typically have less meat, you can purchase and dice up a ham steak for a heartier, meatier soup.
- Olive Oil: For sautéing the vegetables until softened.
- Vegetables: Carrots, celery, and onions form the flavor base of this soup. This classic combination is known as Mirepoix, and cooking the vegetables slowly helps bring out their natural sweetness.
- Split Peas: Split peas are made from the dried seeds of a specific variety of green peas. They are dried, peeled, and split in half. To make this recipe, we’re using dried green split peas, but yellow split peas will also work. Green split peas have a slightly sweeter flavor, while yellow split peas are milder and a little earthier. Soaking isn’t necessary. Simply sort through the dried peas to remove any small stones or debris, then rinse thoroughly under cool running water before cooking.
- Seasonings and Aromatics: Fresh garlic, dried thyme, bay leaves, and black pepper add flavor without overpowering the ham. Wait until the soup has finished cooking before adding additional salt.
- Broth: Homemade ham broth forms the base of this soup. I use approximately 6 cups of the prepared broth and add 4 cups of water or low-sodium beef broth to balance the smoky, salty flavor. Save any extra ham broth for another recipe.
How to Make Split Pea Soup
- Make the Homemade Ham Broth. Place the leftover ham bone in a large stockpot and add enough cold water to cover it, approximately 12 cups. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour. As the bone simmers, the water will take on a rich, smoky flavor, and the remaining meat will become tender.
- Sauté the Vegetables. While the ham broth simmers, heat the olive oil in a separate large pot or Dutch oven over medium heat. Add the onions and cook for 5-6 minutes, until softened and translucent. Stir in the carrots and celery and continue cooking for another 10-15 minutes. Finally, add the minced garlic and cook for about 30 seconds, just until fragrant. The vegetables should be tender but not browned.
- Add the Split Peas and Seasonings. Add the rinsed and drained green split peas, bay leaves, dried thyme, and black pepper to the vegetables. Give everything a good stir to combine. There’s no need to add salt just yet, since the homemade ham broth may already be quite salty.
- Add the Homemade Ham Broth. Carefully remove the ham bone from the stockpot and set it aside to cool. Pour approximately 6 cups of the homemade broth through a fine-mesh strainer into the pot with the split peas and vegetables. Add another 4 cups of water or low-sodium beef broth and stir to combine. Save the remaining ham broth for another recipe or use it later if the soup needs more liquid.
- Remove the Meat from the Ham Bone. Once the ham bone is cool enough to handle, pull off as much meat as possible. Discard any large pieces of fat, skin, or gristle, then chop or shred the meat into bite-size pieces.
- Return the Ham and Bone to the Soup. Add the chopped ham back to the pot, along with the bone. Returning the bone to the soup allows it to continue adding flavor as everything cooks together. At this point, the soup will look quite thin, but don’t worry! The split peas will gradually soften and thicken the broth.
- Simmer Until Thick and Creamy. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for approximately 2 hours, stirring occasionally to prevent the split peas from sticking to the bottom of the pot. At the beginning of this step, the soup will still look fairly brothy, as shown above. As it simmers, the split peas will soften, break apart, and gradually thicken the broth. If it becomes too thick, simply stir in a little additional water or reserved ham broth.
- Finish and Serve. Once the split peas have broken down and the soup has reached your desired consistency, remove and discard the ham bone and bay leaves. Give everything a good stir, taste, and season with additional salt and black pepper as needed. Serve warm with fresh parsley, homemade croutons, or a few dashes of Tabasco sauce, if desired.
Slow Cooker Split Pea Soup
If you prefer a more hands-off approach, you can also make this split pea soup in the slow cooker. Unlike the stovetop version, there’s no need to make the ham broth separately. Everything cooks together in one pot.
- Prepare the split peas. Rinse the dried split peas thoroughly in a fine-mesh strainer, removing any small stones or debris.
- Combine the ingredients. Add the ham bone, split peas, onions, carrots, celery, garlic, bay leaves, thyme, and black pepper to a large slow cooker (8-quart or larger). Pour in 8 cups of water. There’s no need to sauté the vegetables first.
- Cook low and slow. Cover and cook on LOW for 8 hours or more, or HIGH for approximately 6 hours, until the split peas are very soft and the soup has thickened.
- Remove the ham and finish. Carefully remove the ham bone and let it cool enough to handle. Remove any remaining meat, chop it into bite-size pieces, and return it to the soup. Discard the bone and bay leaves, season with salt and pepper to taste, and add a little water or broth if the soup is too thick.
Storage, Freezing, and Reheating
Split pea soup makes fantastic leftovers and often tastes even better the next day. Keep in mind that it will thicken considerably as it cools, so you may need to add extra liquid when reheating.
- Refrigerator: Divide leftover soup into smaller, shallow airtight containers to help it cool quickly, and refrigerate within 2 hours of cooking. Store in the refrigerator for up to 4 days.
- Freezer: This soup freezes beautifully! Transfer to freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 3 months for the best quality.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat in a saucepan over medium heat, stirring occasionally, until it comes to a boil and is heated throughout. Add a splash of water or broth as needed to loosen the consistency. You can also reheat individual portions in the microwave, stirring occasionally until thoroughly heated.
Split Pea Soup Recipe FAQs
Yes, but whole dried peas take longer to cook and won’t break down quite as easily as split peas. I recommend soaking them overnight before cooking and allowing additional simmering time. You may also need more water or broth. The finished soup will have a chunkier texture with more distinct peas.
Yes! If you don’t have a leftover ham bone, you can make this soup with approximately 2 cups of cooked, diced ham or ham steak. Skip the homemade ham broth step and use low-sodium chicken broth instead, starting with 8 cups and adding up to 2 cups more as needed. Follow the remaining stovetop instructions, adding the diced ham during the last 15-20 minutes of cooking. The soup won’t have quite the same rich, smoky flavor, but it will still be delicious.
Split pea soup thickens naturally as the peas soften and break apart. If your soup is still thin after approximately 2 hours, check that the peas are completely tender, then simmer uncovered for another 15-30 minutes, stirring frequently. You can also mash some of the softened peas against the side of the pot to help thicken the broth. Remember, the soup will thicken further as it cools.
Leftover ham bones vary considerably in saltiness, which is why I recommend making the broth separately and diluting it with water. If your finished soup is too salty, stir in additional water a little at a time until the flavor is more balanced. Avoid adding more salted broth, and remember that cooking the soup longer will concentrate the saltiness rather than reduce it.
Don’t throw it away! Leftover ham broth is wonderful for adding extra flavor to my White Bean Soup and Mushroom Rice Pilaf. Use it in place of some of the broth called for in each recipe. I like to freeze extra broth in smaller portions for another meal. Just remember to taste it before using, as homemade ham broth can be quite salty.
More Hearty Soup Recipes
If you love this split pea soup, try my Homemade Chicken Noodle Soup for a comforting classic, Beef Barley Soup for a hearty, satisfying meal, or Leftover Turkey Soup for another delicious way to make the most of holiday leftovers.
Have you tried this Split Pea Soup with Ham recipe? I’d love to hear what you think! Leave me a comment and rating below, and let me know if your family has its own version of this classic soup. Thank you so much! 💛
Split Pea Soup with Ham
Ingredients
For the Homemade Ham Broth
- 1 large leftover ham bone with meat
- 12 cups water, or enough to fully submerge the ham bone (stovetop method only)
For the Split Pea Soup
- 1 tablespoon olive oil
- 2 yellow onions, diced
- 6 carrots, diced
- 4 stalks celery, diced
- 6 cloves garlic, minced
- 2½ cups green split peas, sorted and rinsed
- 2 bay leaves
- 1½ teaspoons dried thyme
- 1 teaspoon freshly ground black pepper
- 6 cups prepared ham broth, taken from the stock above
- 4 cups water or low-sodium beef broth, (stovetop method only)
- salt, to taste
- Fresh chopped parsley, croutons, or Tabasco sauce, optional garnishes
Instructions
Stovetop Instructions
- Prepare the homemade ham broth. Place the leftover ham bone in a large stockpot and add approximately 12 cups of cold water, or enough to fully submerge it. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for at least 1 hour to extract flavor from the bone and tenderize the attached meat.1 large leftover ham bone with meat, 12 cups water
- Sauté the onions, carrots, and celery. During the last 20-25 minutes of preparing the ham broth, heat the olive oil in a separate large stockpot or Dutch oven over medium heat. Add the diced onions and cook for 5-6 minutes, stirring occasionally, until translucent. Add the carrots and celery and cook for another 10-15 minutes, until softened. Stir in the minced garlic and cook for 30 seconds, stirring continuously.1 tablespoon olive oil, 2 yellow onions, 6 carrots, 4 stalks celery, 6 cloves garlic
- Add the split peas and seasonings. Add the rinsed and drained split peas, bay leaves, dried thyme, and black pepper to the pot with the vegetables. Stir to distribute the ingredients evenly. Do not add salt at this stage.2½ cups green split peas, 2 bay leaves, 1½ teaspoons dried thyme, 1 teaspoon freshly ground black pepper
- Strain and measure the ham broth. Using kitchen tongs, carefully transfer the ham bone to a plate and allow it to cool slightly. Measure approximately 6 cups of the prepared ham broth and strain it through a fine-mesh strainer into the pot containing the split peas and vegetables. Add 4 cups of water or low-sodium beef broth and stir to combine. Strain and reserve any remaining homemade ham broth for another use.4 cups water or low-sodium beef broth
- Remove the meat from the ham bone. When the ham bone is cool enough to handle, remove the attached meat. Discard any large pieces of fat, skin, or gristle. Cut or shred the meat into bite-size pieces.
- Return the ham and bone to the soup. Transfer the chopped ham and the bone to the pot with the split peas, vegetables, and broth. Stir gently to combine.
- Simmer until the split peas are tender. Increase the heat and bring the soup to a gentle boil. Immediately reduce the heat to low, cover, and simmer for approximately 2 hours, or until the split peas are completely tender and have begun breaking apart. Stir occasionally, scraping the bottom of the pot to prevent sticking. Stir more frequently as the soup thickens. Add additional water or reserved ham broth if needed to maintain the desired consistency.
- Season and serve. Remove and discard the ham bone and bay leaves. Stir the soup thoroughly, then taste and season with additional salt and black pepper as needed. Ladle into bowls and garnish with chopped parsley, homemade croutons, or Tabasco sauce, if desired.salt, Fresh chopped parsley, croutons, or Tabasco sauce
Slow Cooker Instructions
- Prepare the ingredients. Sort through the dried split peas to remove any stones or debris, then rinse thoroughly under cold running water. Drain well.
- Combine the ingredients. Place the ham bone, split peas, onions, carrots, celery, garlic, bay leaves, dried thyme, black pepper, and olive oil in an 8-quart or larger slow cooker. Pour in 8 cups of water and stir gently to distribute the ingredients. Do not use the additional water quantities listed for the stovetop method.
- Cook until tender. Cover and cook on LOW for at least 8 hours or HIGH for approximately 6 hours, until the split peas are completely soft and the soup has thickened.
- Remove the ham bone. Carefully transfer the ham bone to a plate. Once cool enough to handle, remove the meat and discard the bone, skin, and any large pieces of fat. Chop or shred the meat into bite-size pieces.
- Finish the soup. Return the chopped ham to the slow cooker and discard the bay leaves. Stir well, taste, and season with salt and additional black pepper as needed. If the soup is too thick, add a little water or broth until it reaches the desired consistency. Serve with your favorite garnishes.
Notes
- One-Pot Stovetop Option: To simplify the recipe, skip making the ham broth separately. After sautéing the vegetables, add the rinsed split peas, seasonings, ham bone, and approximately 10 cups of water or low-sodium broth directly to the pot. Cover and simmer gently for 2-3 hours, or until the split peas are completely tender. Remove the bone, shred the remaining meat, and return it to the soup. Add more liquid as needed and season with salt to taste.
- Slow Cooker Method: Use 8 cups of water total for the slow cooker version (8 servings), rather than the liquid quantities listed for the stovetop method. There’s no need to prepare the ham broth separately. Simply add the ham bone, split peas, vegetables, seasonings, and water directly to the slow cooker.
- Ham Bone Substitutes: If you don’t have a leftover ham bone, substitute approximately 2 smoked ham hocks. Since ham hocks contain less meat, add diced cooked ham if you’d like a meatier soup.
- Split Peas: Dried split peas do not need soaking. Sort through them to remove any small stones or debris, then rinse thoroughly before cooking.
- Broth and Salt: Homemade ham broth can be quite salty. Start with approximately 6 cups of prepared ham broth plus 4 cups of water or low-sodium broth for the stovetop method. Taste the finished soup before adding salt.
- Soup Consistency: Split peas naturally break down and thicken the soup as they cook. If the soup is too thick, add water or reserved ham broth as needed. If it’s too thin after the peas have softened, simmer uncovered for 15-30 minutes, stirring frequently.
- Storage and Freezing: Refrigerate leftovers in shallow, airtight containers within 2 hours of cooking. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw frozen soup in the refrigerator and reheat until thoroughly hot, adding water or broth as needed to loosen the consistency.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I prefer to use whole peas. Does that change the recipe at all?
Hi Van! If you mean whole dried peas, you can use them, but I recommend soaking them overnight first. They will take longer to cook than split peas and may need a little extra broth or water. The soup will also be less creamy, with more distinct peas throughout. Enjoy 🙂
I made this recipe the other day and used the left over double smoked spiral ham that I had in the freezer left over from Christmas and oh my, it took it to another level!!! This recipe is a keeper for sure!!! So easy and so good!!!
Herb, that sounds incredible. Double smoked spiral ham would add so much extra flavor. I am thrilled you loved it and that it is a keeper for you. Thanks so much for sharing!
This soup was amazing! I left out the garlic due to allergy but we loved it.
Thank you so much for the amazing feedback, Erica 🙂
where does the strained broth go and when.
Did I miss it?
See steps 4 and 6 in the split pea soup recipe card above 🙂
I love this US version of Snert!!