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This Split Pea Soup Recipe is the recipe I grew up with! Made with a leftover ham bone, fresh vegetables, and tender split peas, it’s comforting, nutritious, and super easy to make on the stovetop or Crock Pot.
Split Pea Soup Recipe with Ham
Split pea soup (aka snert) is one of the most highly anticipated recipes I make each year. And while it may not be the most visually appealing, it’s more than made up for in its cozy, comforting flavor. My mom learned to make split pea soup from her mom (with a few modifications) and passed it down to me. It’s one of the easiest soup recipes you’ll ever make and a must-cook recipe if you find yourself in possession of a meaty ham bone (if not, that’s ok, I alternatives).
Why This Recipe Works
- The recipe starts by simmering a leftover ham bone separately to make homemade ham stock that’s naturally salty, smoky, and so flavorful. Use half of the stock to make a large pot of split pea soup and freeze the rest for later.
- No leftover ham bones? No problem. Split pea soup can be made with several ham options. Read more about the different options below.
- It’s budget-friendly, nutrient and protein-packed, and perfect for cold weather.
- The soup naturally thickens and tastes even better the day after cooking. Enjoy leftovers for up to 4 days or freeze for up to 3 months.
Ingredients and Substitutions
Below are descriptions of the key ingredients for this Split Pea Soup, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.
- Ham bone with meat: You can use a leftover ham bone from the holidays or purchase one directly from the butcher. Read more about ham bone alternatives below.
- Olive oil: To soften the vegetables.
- Mirepoix (carrot, celery, onion): These vegetables are cooked slowly over low heat to sweeten the ingredients rather than caramelize them. It should take between 10-15 minutes. Try not to rush this step if time allows.
- Split Peas: There is a difference between split peas and green peas. Split peas are made from the dried seeds of a specific variety of green peas. They are dried, peeled, and split in half. Green peas, on the other hand, are harvested fresh, then sold and eaten fresh, frozen, or canned. For this recipe, we’re using split peas. Yellow split peas can be used as an alternative. Yellow split peas are somewhat earthy and mild in flavor, while green split peas are sweeter.
- Herbs and Aromatics: All this recipe needs is a little fresh garlic, thyme, bay leaves, salt, and black pepper.
- Soup Base: For this particular recipe, we’re making homemade broth using the leftover ham bone, then adding water as needed.
Ham Options for Split Pea Soup
Ham brings a rich, smoky, salty flavor to split pea soup. Here are some options for incorporating ham into your soup.
- Ham Bone: The ideal choice for split pea soup. Using a leftover ham bone (with some meat attached) allows you to make a rich and flavorful broth and use the ham in its entirety. If you don’t have a leftover ham bone, you can purchase one from your butcher directly.
- Ham Hock: When leftover ham bones are unavailable, smoked ham hocks are the next best option. Like ham bones, they are smoked, adding a deep and robust flavor to the soup broth. They contain less meat than a ham bone but contribute amazing flavor due to their high fat and collagen content. I suggest using two ham hocks per one (large) ham bone.
- Diced Ham: Diced ham (leftovers or from a ham steak) is a good option if you’re using ham hocks and want more meat.
- Thick-Cut Bacon, Prosciutto Ends, or Pancetta: If you enjoy the saltiness of bacon but don’t enjoy the taste of ham, prosciutto ends, pancetta, or bacon is the way to go. Chop into small pieces and cook until crisp, then remove until just before serving to maintain its texture and flavor.
- Sausage: Smoked pork or chicken sausage would make a great addition!
- Vegetarian Option: Split pea soup can easily be made vegetarian by omitting all pork and using vegetable broth instead of water.
Should You Pre-Boil the Ham Bone?
Is it better to pre-boil the leftover ham bone (as shown in this recipe) or add it directly to the soup with the split peas? It depends.
Homemade ham broth is rich and salty. When I have an especially large ham bone(s), I like to boil the bone separately and divide the broth in half. This allows me to make another soup later or use the broth to make rice. As the ham bone simmers, I use that time to chop the vegetables, then cook them slowly in olive oil until the broth is ready.
How to Make Split Pea Soup
1. Simmer the ham bone. Place the ham bone in a large stockpot and cover it with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for about one hour.
2. Soften the vegetables. Add the olive oil to a large pot or Dutch oven set over medium heat. Add the onions and cook for 5-6 minutes or until softened and translucent, then add the carrots and celery. Cook for 10-15 minutes or until softened, stirring occasionally. In the last 30 seconds, stir in the minced garlic and mix well to combine.
3. Add the seasonings and split peas. Once the broth is ready, add the bay leaves, split peas, thyme, and black pepper.
4. Strain and add the homemade ham broth. Use kitchen tongs to carefully remove the ham bone to a clean plate to cool. Strain approximately half of the broth (about 6 cups) through a fine mesh strainer into the pot with the split peas, then strain the remaining broth into a separate pot or bowl and save it for later. Add an additional 4-6 cups of water to the pot and stir well to combine. Note: Feel free to use all of the ham broth for a richer pork flavor.
5. Remove the meat from the bone. Remove as much meat from the pork bone as possible and return the meat and bone to the pot.
6. Simmer. Bring to a boil, then reduce the heat to low. Cover and simmer for at least 2 hours, stirring occasionally as the peas soften, thicken, and settle at the bottom of the pot.
7. Season and adjust. Adjust with additional salt and black pepper to taste. The soup will thicken the longer it simmers. If your soup is too thick, add extra water or stock. Also, remember that this type of soup thickens considerably as it cools.
8. Serve. Serve with homemade croutons, fresh parsley, Tabasco hot sauce, or cheese.
Do Split Peas Need to be Soaked?
No, like lentils, split peas do not need to be soaked. However, they need to be thoroughly rinsed and washed to remove any small stones or impurities that may have made their way past sorting.
Slow Cooker Split Pea Soup
Don’t have the time to attend a pot of soup for two hours? I feel ya. Follow these steps to make split pea soup in the Crockpot.
- Thoroughly rinse the peas in a fine mesh strainer and remove any small stones or impurities.
- Add all ingredients (including the ham bone plus 8 cups of water) to a large Slow Cooker (8-quarts or larger).
- Cook on low for 8+ hours or on high for 6+ hours. The soup is ready once the peas are tender and they’ve reached your desired thickness.
- Remove the ham bone and set aside on a clean plate. Once cool, cut away as much meat from the bone as possible and return it to the pot. Season with salt and black pepper to taste.
Storage and Freezing
Even more delicious the next day, keep leftovers stored in an airtight container in the refrigerator for up to 4 days. To freeze, allow the soup to cool completely before transferring it to freezer-safe zip-lock bags or storage containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
If you love this delicious split pea soup recipe, check out my easy Lentil Soup, Slow Cooker Ham and Bean Soup, and Navy Bean Soup with Ham.
Split Pea Soup Recipe
Ingredients
- 1 large ham bone with meat, leftover ham bone works best
- 12 cups water
- 1 tablespoon olive oil
- 2 yellow onions, diced
- 6 carrots, diced
- 4 stalks celery, diced
- 6 cloves garlic, minced
- 2 bay leaves
- 2.5 cups dried split peas, washed thoroughly
- 1½ teaspoon dried thyme
- 1 teaspoon black pepper
- salt, to taste
- Fresh chopped parsley, for serving
- Croutons, for serving
- Tabasco sauce, for serving
Instructions
Stovetop
- Boil the Ham Bone (optional). Place your ham bone in a large soup pot and cover it with enough water to fully submerge the ham bone (about 12 cups). Cover the pot and bring water to a boil over high heat. Once boiling, reduce heat to low and simmer for at least 1 hour (see notes).
- Cook the vegetables. Heat a large pot or Dutch oven over medium heat. Add the olive oil and the onions and mix to coat. Cook for 5-6 minutes or until the onions start to soften. Add the chopped carrots and celery and cook for 10-15 minutes, stirring occasionally. In the last 30 seconds stir in the minced garlic and mix well to combine.
- Add the seasonings and split peas. Once the broth is ready, add the bay leaves, green split peas, thyme, and black pepper.
- Strain and add the homemade ham broth. Use kitchen tongs to carefully remove the ham bone to a clean plate to cool. Strain approximately half of the broth (about 6 cups) through a fine-mesh strainer into the pot with the split peas, then strain the remaining broth into a separate pot or bowl and save it for later. Add an additional 4-6 cups of water or low-sodium beef broth to the pot, mixing well to combine. See notes.
- Remove the meat and add it to the soup. Remove as much meat from the pork bone as possible. Add the meat and bone back to the pot.
- Simmer. Bring to a boil, then reduce the heat to low. Cover and simmer for at least 2 hours, stirring occasionally as the peas soften, thicken, and settle at the bottom of the pot.
- Serve. When ready to serve, season with additional salt and pepper to taste and discard the bay leaves. Serve with croutons, Tabascos sauce, fresh parsley, or cheese, if desired. Enjoy!
Slow Cooker
- Thoroughly rinse the peas in a fine mesh strainer and remove any small stones or impurities.
- Add the ingredients (including the ham bone plus 8 cups of water) to a large Slow Cooker (8-quarts or larger).
- Cook on low for 8+ hours or on high for 6+ hours.
- Remove the ham bone and set aside on a clean plate. Once cool, cut away as much meat from the bone as possible and return it to the pot.
- The soup is ready once the peas are tender and they’ve reached your desired thickness. Season with salt and black pepper to taste.
Notes
- You can skip boiling the ham bone separately and add it with the split peas; however, I like to make a separate pot of ham broth and decide how much to include in the soup. Depending on how fatty your bone is, the broth may be very heavy. In this case, I’ll reserve half the broth for later and substitute the other half with water or low-sodium beef broth.
- The soup thickens the longer it simmers. If your soup is too thick, add extra water or stock. Also, remember that this type of soup thickens considerably as it cools.
- If you do not have a leftover ham bone, substitute it with two ham hocks.
- Keep leftovers stored in an airtight container for up to 4 days. Freeze leftovers in a gallon or quart-sized freezer-safe bag or another container for up to 3 months. Allow it to thaw overnight in the refrigerator or at room temperature before reheating (never reheat in a plastic bag).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!