One of the things I look forward to after a holiday dinner is bringing home leftovers. And while I enjoy having extra ham, potatoes, and other goodies for another meal, there’s something I particularly want when ham is on the menu.

The ham bone!

My sister-in-law Theresa hosts a wonderful Easter dinner for our family every year. Much like my own holiday meals, there’s usually enough food to feed a small army, which means everyone gets to take home a little something afterward. At our last Easter gathering, I had my sights set on that ham bone from the beginning. And fortunately, I got it.

There’s nothing quite like a big pot of split pea soup with ham, especially when it’s made with a leftover meaty ham bone. As the soup simmers, the bone releases its rich, smoky flavor into the broth, while the dried split peas gradually soften and create a wonderfully thick, smooth consistency.

I’ve been making this soup for years, and it’s become something of a family tradition after Easter, Christmas, and Thanksgiving dinners. The recipe is simple and doesn’t require much attention beyond an occasional stir. Everything cooks in one large stockpot, starting with sautéed onions, carrots, and celery. Then I add chopped ham, the ham bone, water, split peas, potatoes, garlic, and a few seasonings.

After a couple of hours of gentle simmering, the peas break down, the vegetables become tender, and the broth transforms into a rich, savory soup. My family especially enjoys having potatoes in the soup. They add a little extra heartiness, although the split peas provide plenty of body on their own.

I also appreciate that this recipe makes a generous batch. There’s usually enough for dinner, lunch the following day, and a few portions to tuck away in the freezer. And if you don’t happen to have a leftover ham bone, you can still make a delicious pot using ham hocks or diced ham with broth.

So, thank you, Theresa and Doug, for another wonderful Easter dinner and the leftover ham bone. It made a delicious pot of soup.

A family tradition continues!

Why You’ll LOVE Split Pea Soup with Ham

Rich, smoky flavor. A meaty ham bone creates a savory broth that gives the soup plenty of depth.
Perfect for leftovers. A wonderful way to use leftover holiday ham without letting anything go to waste.
Easy one-pot cooking. Everything simmers in a single stockpot, keeping preparation and cleanup simple.
Thick and satisfying. Split peas naturally break down as they cook, creating a hearty soup without adding cream.
Budget-friendly ingredients. Dried split peas, vegetables, and leftover ham make an economical family meal.
Freezer friendly. Make a generous batch and save portions for easy lunches or dinners.

What You’ll Need

Dried green split peas – Create the thick, hearty base of the soup as they soften and break down during cooking.
Ham bone and chopped ham – Add rich, smoky flavor and savory pieces of meat throughout the soup.
Onion, carrots, and celery – Provide a flavorful vegetable base. I include the celery leaves for additional flavor.
Russet potatoes – Add extra heartiness and help create a thicker soup.
Garlic, bay leaves, and thyme – Bring familiar savory flavors that complement the ham and split peas.

Recipe Tips

Save the ham bone. Whenever we have a holiday ham, I try to save the bone for soup. A bone with some meat still attached creates a flavorful broth and provides additional pieces of ham once the soup finishes cooking.

Use a large stockpot. Choose a pot large enough to accommodate the ham bone, vegetables, split peas, and water without overflowing. I prefer a heavy-bottomed stockpot because it distributes heat evenly during the long simmer.

Rinse the split peas. Dried split peas don’t require presoaking. Rinse them thoroughly under cool running water and sort through them to remove any debris or small stones before adding them to the pot.

Try a ham hock. If you don’t have a leftover ham bone, a smoked ham hock makes an excellent substitute. You can also use diced ham and replace some or all of the water with chicken broth.

Use shredded carrots. I like using packaged shredded carrots because they save preparation time. Two or three whole carrots, peeled and chopped, work just as well.

Include the celery leaves. Celery leaves add wonderful flavor to soups and stews. I chop them along with the stalks rather than throwing them away.

Keep the soup at a gentle simmer. Allow the soup to cook slowly over low heat, stirring occasionally to prevent the peas from sticking to the bottom of the pot.

Adjust the thickness. Split pea soup naturally thickens as the peas break down. Add more water or broth if the soup becomes too thick, especially toward the end of cooking.

Leave out the potatoes. My family enjoys potatoes in this soup, although they’re entirely optional. The split peas create a thick, satisfying soup on their own.

Try mashed potatoes instead. If you want to use leftover mashed potatoes, add approximately one cup during the final 30 minutes of cooking. Instant potato flakes also work as a thickener. Start with a small amount and add more until the soup reaches your preferred consistency.

Season carefully. Ham can contribute quite a bit of sodium to the broth. I recommend tasting the soup before adding the full amount of salt.

Remove the ham bone before serving. Once the soup is finished, remove the bone and bay leaves. Pull any remaining meat from the bone, chop it into bite-sized pieces, and return it to the pot. Check carefully for small bones or cartilage.

How to Serve This Hearty Split Pea Soup with Ham

Serve with warm, crusty French bread for dipping into the rich broth.
Pair with homemade biscuits, dinner rolls, or a slice of cornbread.
Add a fresh green salad for a simple, balanced meal. I especially like serving alongside a bowl full of Creamy Beet and Pea Salad.
Serve alongside a grilled cheese sandwich for a comforting lunch.
Offer crackers or toasted bread for a little extra crunch.
Garnish with freshly cracked black pepper or chopped parsley, if desired.
Pack leftover soup in individual containers for convenient lunches.
Freeze extra portions for an easy meal on another day.

FAQs

No. Unlike many dried beans, split peas don’t require soaking before cooking. Simply sort through them, rinse thoroughly under cool running water, and add them to the soup.

Yes. A smoked ham hock is an excellent substitute. You can also use diced cooked ham with chicken broth or another flavorful stock. The soup will have a slightly different flavor, although it will still be delicious.

Continue simmering the soup gently until more of the peas break down. You can also mash some of the cooked vegetables or add a small amount of mashed potatoes or potato flakes during the final part of cooking.

Older dried split peas sometimes take longer to cook. Hard water or acidic ingredients can also slow softening. Keep the soup at a gentle simmer and add additional liquid as needed until the peas become tender.

Yes. This soup is an excellent make-ahead meal. Prepare it as directed, cool promptly, and refrigerate in an airtight container. The soup will thicken as it chills, so you may need to add water or broth when reheating.

Refrigerate leftovers promptly in airtight containers and use within 3 to 4 days. Reheat thoroughly on the stovetop or in the microwave, adding additional liquid as needed.

Yes. Split pea soup freezes very well. Cool the soup promptly, divide it into freezer-safe containers or bags, and freeze for approximately 2 to 3 months for the best quality. Thaw overnight in the refrigerator and reheat thoroughly before serving.

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Hearty Split Pea Soup with Ham

Recipe byAnnette (•‿•)

This hearty split pea soup with ham combines dried green split peas, a smoky ham bone, tender vegetables, and savory seasonings in one large stockpot. Slowly simmered until thick and satisfying, it's a delicious way to use leftover holiday ham.

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Prep Time:15

Cook Time:2 30

Total Time:2 45

Course: Condiments, Lunch, Main Course, Soups & Stews

Cuisine: American

Servings:

Calories: 276cal

Ingredients

1 large onion chopped
2 tablespoons vegetable oil
1 cup shredded carrots
1 cup celery chopped, including leaves
1½ cups cooked ham chopped
1 meaty ham bone
12 cups water plus more as needed
1 pound dried green split peas rinsed and drained
2 large russet potatoes cleaned and cut into ½-inch cubes
2 teaspoons minced garlic
2 bay leaves
1 teaspoon dried thyme
½ teaspoon freshly ground black pepper
½ teaspoon salt or to taste

Instructions

Heat the vegetable oil in a large stockpot over medium-high heat. Add the chopped onion and cook for approximately 5 to 8 minutes, stirring frequently, until softened and translucent.
Add the carrots and celery, including the celery leaves. Continue cooking for another 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chopped ham and cook for approximately 1 minute.
Place the ham bone into the stockpot and add 12 cups of water, ensuring the bone is mostly submerged.
Stir in the rinsed split peas, cubed potatoes, minced garlic, bay leaves, thyme, black pepper, and salt.
Bring the mixture to a gentle boil, then reduce the heat to low. Partially cover and simmer for approximately 2 to 2½ hours, stirring occasionally, until the split peas are very tender and the soup has thickened.
Add additional water as needed during cooking to maintain your preferred consistency and prevent the soup from becoming too thick.
Remove the ham bone and bay leaves from the pot.
Carefully remove any remaining meat from the ham bone, discard the bone, fat, and cartilage, and chop the meat into bite-sized pieces.
Return the chopped ham to the soup and stir until evenly combined.
Taste and adjust the salt and pepper as desired.
Serve warm with crusty bread, biscuits, or a fresh green salad.