Yes, You Should Make Split Pea Soup
This cozy split pea soup is one of my all-time favorite ways to use up leftover ham. And honestly, the broth alone is reason enough to make it. ♡
As the soup simmers, the ham hock (or leftover ham bone) slowly releases all of its smoky, savory goodness into the broth, adding sooo much flavor to every bite. Simmered together with tender split peas, chopped veggies, and a few simple seasonings, everything comes together into a deeply flavorful soup that always tastes like so much more than the sum of its parts.
It’s the kind of low-fuss, ultra-cozy, back-pocket recipe I love to make whenever we have leftover ham in the fridge. I know you’ll love it too!
Recipe Tips
Here are a few quick tips to ensure that this recipe turns out perfectly each time!
- Rinse the split peas well. They don’t need soaking, but a quick rinse removes excess starch and any debris.
- Stir occasionally. Split peas can settle on the bottom of the pot, so a quick stir every so often helps prevent sticking.
- Season at the end. Ham hocks and broth can vary majorly in saltiness, so wait until the soup finishes cooking before adding salt.
- Like it thicker? Let the soup rest for 10–15 minutes off the heat — it will continue to thicken as it cools slightly. Or for an even thicker soup, transfer 1 or 2 cups of the soup to a blender and purée, then stir it back in.
Recipe Variations
Here are a few more ways to customize this recipe if you’d like:
- Add potatoes. Dice 1–2 Yukon gold potatoes and add them with the peas for extra heartiness.
- Add greens. Stir in chopped kale or spinach during the final few minutes of cooking.
- Add herbs. Add a sprig of fresh rosemary if you’d like for extra herby flavor.
- Finish with crunch. Top with homemade croutons or crushed crackers just before serving.
FAQ
Nope! Split peas cook quickly and soften beautifully without soaking.
Yes! Let it cool completely, then freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
Sure. Sauté the vegetables first, then add everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours, until the peas are very soft.
Split Pea Soup with Ham
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 30 mins
- Yield: 6–8 servings 1x
Description
This cozy split pea soup recipe uses leftover ham, tender split peas, basic veggies and pantry staples to create a rich and comforting soup that’s full of flavor.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery ribs, diced
- 5 cloves garlic, minced
- 1 pound dried green split peas, rinsed
- 1 leftover ham bone (or a small ham hock)
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper, plus more to taste
- 1 cup (8 ounces) diced smoked ham slices
- fine sea salt, to taste
- optional garnishes: chopped fresh parsley, extra diced ham, croutons
Instructions
- Sauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the onion, carrots, and celery and sauté for 5–6 minutes, stirring occasionally, until softened. Add the garlic and sauté, stirring frequently, for 1 minute more.
- Simmer. Stir in the split peas, ham hock, broth, bay leaf, thyme, smoked paprika, and black pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 60–75 minutes, stirring occasionally, until the peas are very soft and beginning to break down.
- Adjust seasoning. Stir in the cooked ham and remove the bay leaf. Taste and season with additional black pepper or salt as needed. (Ham bones or hocks can vary significantly in terms of saltiness, so you may or may not need to add salt.)
- Serve. Ladle warm soup into bowls, garnish with a twist of black pepper and any desired garnishes, and enjoy!
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