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Garlic & Zest

Gourmet Cooking at Home!

Ham Bone Split Pea Soup

girl holding a bowl of Ham Bone Split Pea Soup.
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This post has been updated for recipe and photos since its original publication in 2014.

If you love homemade split pea soup, this green pea soup recipe will be your new favorite. Ham Bone Split Pea Soup uses a handful of fresh vegetables and a leftover ham bone for a whole pot of easy split pea soup that’s ready in just over an hour.

 

sautéing carrots, onions, celery and garlic in a pot for green pea soup recipe.

 I had misgivings about putting this green pea soup recipe on the blog.  Not because of any flavor issues — but let’s face it — homemade split pea soup — that particular shade of green — doesn’t inspire you to devour bowl after bowl.  No, really it’s the aroma that gets you and keeps you coming back.  And of course, the taste!  This is the way my Mom makes it. 

 

adding ham bone, peas and thyme to the pot for homemade split pea soup.

So everyone put on your rose colored glasses and go with me on this.  Homemade split pea soup is one of the homiest one-pot meals out there.  Yes, chicken soup is good for the soul, but THIS is good for everything else.

 

adding water to the pot.

This  recipe is one of those stick-to-your-ribs wonders that’s rich and satisfying — warming you from the inside out.  Plus, it goes great with a grilled cheese sandwich, or if you happen to have any of those angel flake biscuits left-over from the holidays, break them out, now!

 

ham bone split pea soup after simmering.

Happily, this  pea soup is easy to make and — it makes a lot! This meaty potage gets it’s creamy mouth-feel from those little split peas, which just dissolve into the broth.  And by broth, I mean the ham bone and water.  Split peas and lentils are the two legumes that don’t actually need an overnight soak or extensive cooking times, consequently, I always have a bag of each on hand for quick, easy, satisfying meals.

 

Adding ham chunks to the split pea soup recipe.

The key to this soup is the ham bone.  It flavors the broth and provides body and mouth feel to the soup. As the ham bone simmers with the other ingredients, it releases natural gelatins that turns this soup into a jello-mold if you chill it overnight in the fridge.  You know what I’m talking about.  But just heat it up and it returns to that thick, savory amalgam.  Man, is it good.

Ham Bone Split Pea Soup in a cup with rolls.

Ham bone split pea soup is so good, you’re gonna want to make a baked ham, just so you can use the bone for a homemade split pea soup.

More Ways To Use Dried Peas: 

  • Green Pea Soup with Smoked Turkey Wings
  • Yellow Peas with Smoked Sausage

 

 


homemade split pea soup with muffins.

 

More easy bean soups:

  • Ham Kale and Great Northern Bean Soup
  • Smoky Black Bean and Ham Soup
  • Red Bean and Sausage Soup
  • Navy Bean Sausage and Escarole Soup
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3.66 from 175 votes

Ham Bone Split Pea Soup

Split pea soup with ham is one of the easiest and most delicious, satisfying soups.  A ham bone is essential for flavoring the broth and adding body to the soup.
Course Main Course, Soup
Cuisine American
Keyword bean soup, ham bone, soup, split pea
Dietary Restrictions Dairy-Free, Gluten-Free
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 280kcal

Ingredients

  • 12 ounces dried split peas
  • 2 tablespoons olive oil
  • 3 carrots peeled and diced
  • 1/2 cup onion chopped
  • 2 stalks celery diced
  • 1 leftover ham bone
  • 4 sprigs thyme leaves tied with kitchen string
  • 1 bay leaf
  • 6 cups cool water - or more if soup gets too thick
  • 1 1/2 cups ham pulled from the bone and shredded into bite sized pieces
  • salt and pepper to taste

Instructions

  • In a large dutch oven, heat olive oil over medium heat. Add carrots, onion, and celery. Saute for five minutes until vegetables are tender.
  • Add the ham bone, peas, water, thyme and bay leaf. Stir and cover. Heat to a boil and reduce heat to medium low.
  • Simmer for one hour or until peas have broken apart and soup is thick. Remove ham bone and discard. Stir in diced ham and heat through.
  • Season with salt and pepper. Serve.

Video

Notes

Soup should be thick, but if it becomes so thick that it's more like a split pea scoop instead of soup -- just stir in more water about a cup at a time to thin it out to your liking.

Nutrition

Calories: 280kcal | Carbohydrates: 39g | Protein: 19g | Fat: 5g | Cholesterol: 15mg | Sodium: 469mg | Potassium: 673mg | Fiber: 15g | Sugar: 7g | Vitamin A: 5180IU | Vitamin C: 3.8mg | Calcium: 44mg | Iron: 2.8mg

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Entrees// Soups, Stews & Braises75 Comments

« Baked Apple Crisp with Easy Crumble Topping
Sweet and Sour Red Cabbage with Apples and Raisins »

Comments

  1. Tara says

    January 3, 2021 at 4:31 PM

    Going to make this today, can I use 16oz of dried split peas? I have a 16oz bag and I know if I only use the 12oz recommended the rest of the peas will sit in my cupboard until they’re not good anymore.

    Reply
    • Lisa says

      January 3, 2021 at 6:00 PM

      by all means use the 16 oz. You may need more water, but that’s ok.

      Reply
  2. Sharon says

    December 29, 2020 at 3:05 PM

    Can you use dried thyme if you don’t have fresh? How much?

    Reply
    • Lisa says

      December 29, 2020 at 5:03 PM

      Sure. Half a teaspoon works fine.

      Reply
  3. Sharon says

    May 3, 2020 at 9:20 PM

    Hi I’m trying to make this right now. I only have hamhocks. Ok to use?

    Reply
    • Lisa says

      May 4, 2020 at 8:17 AM

      Yes, you can use ham hocks, but you probably won’t get any meat from the bones, however, it will flavor the soup nicely and add body.

      Reply
  4. Dan says

    April 20, 2020 at 9:28 PM

    We tried making some split pea and ham soup (Not your recipe unfortunately). Soaked the peas overnight, brought mixture to a boil in a dutch oven and simmered for a couple hours. Peas never got soft. What brand peas do you use? We used Goya split peas. HELP PLEASE. We both enjoy this type of soup but don’t want to make again, afraid same thing will happen. Thanks Dan

    Reply
    • Lisa says

      April 21, 2020 at 7:28 AM

      I’ve used Goya split peas as well as Iberia. Split peas don’t need to soak overnight, generally, and will break down in the soup when simmered for a long time. Do you know how old your dried peas were? Sometimes if they’re past their best buy date, you may have to cook them longer and may require more liquid (sometimes up to 2-3 cups more). Rest assured, they will eventually absorb the liquid and soften up. Just give it more time.

      Reply
  5. Helen says

    April 14, 2020 at 11:12 PM

    I bought a big ham and made 4 meals and some lunches with it. This was the finale and was my husbands favourite. Super easy and super tasty!

    Reply
    • Lisa says

      April 15, 2020 at 7:31 AM

      I’m so glad he enjoyed it! It is a simple recipe, but the results are the best!

      Reply
  6. Sandra says

    April 13, 2020 at 5:29 PM

    Was told by a good friend that cooks at a church that I could use frozen green peas as long as I add them in the last 5 minutes. Otherwise they would get mushy and yes they are a substitution for split peas

    Reply
    • Lisa says

      April 13, 2020 at 6:39 PM

      Interesting, I’ve never tried that. Let me know how that works!

      Reply
  7. Tina Leonard says

    March 16, 2020 at 12:43 AM

    This is by far the best pea soup recipe I’ve ever tried! I did change it a little by using yellow split peas and adding peeled and cut up sweet potatoes or yams. Lots of flavor! Excellent!!

    Reply
    • Lisa says

      March 16, 2020 at 8:07 AM

      So glad you enjoyed it, Tina! Split yellow peas are great here too! Sweet potatoes sound like a fun twist.

      Reply
  8. Jayla says

    January 15, 2020 at 7:08 PM

    Before I make this- we had a spiral ham. Is that bone the one you recommend? Is it okay if there is still some meat and fat on it? Maybe I should wrap it in cheesecloth.

    Reply
    • Lisa says

      January 15, 2020 at 7:17 PM

      Use it with the fat and meat! That’s the best way!

      Reply
  9. Glenda says

    January 15, 2020 at 2:37 PM

    Sub rosemary or oregano if no thyme.

    Reply
  10. Susan San Martin says

    January 13, 2020 at 10:33 PM

    This was absolutely delicious and a perfect use of leftover Christmas ham!! It was super easy to make. I used fresh chicken stock that I purchased from a butcher and added a bit of water. I am so glad I found this recipe AND this website. See you again soon!

    Reply
    • Lisa says

      January 14, 2020 at 7:08 AM

      I’m so glad you enjoyed the soup, Susan!

      Reply
  11. Tony costa says

    January 11, 2020 at 3:28 PM

    After it comes to a boil then you reduce the heat do you leave the lid on or keep off while it simmers

    Reply
    • Lisa says

      January 11, 2020 at 4:12 PM

      Keep the lid on, but slightly askew so some steam can release.

      Reply
  12. Vanda says

    January 7, 2020 at 5:14 AM

    Can this be made with frozen peas?

    Reply
    • Lisa says

      January 7, 2020 at 10:46 AM

      I’ve never tried it with frozen peas, but I don’t think I would because frozen peas are essentially blanched fresh peas. The beauty of using the dried peas is that they absorb the liquid and plump. Since fresh frozen peas don’t need to absorb as much water, the soup wouldn’t have that same thick, rich consistency.

      Reply
  13. Rita says

    December 30, 2019 at 2:22 PM

    I was very happy with this recipe. I love my hearty soups and hadn’t tried this since I was a child. After the holiday ham, I saved the bone. I added extra veggies and ham because I enjoy my soup thick and filling. Brought bread to go with and we never even opened it up. SO GOOD. Even my significant other who has never liked it, tried it and took some for lunch today. Plus, as a weight watchers member this is well within my points. THANK YOU!!!

    Reply
    • Lisa says

      December 30, 2019 at 5:42 PM

      I am so glad that you enjoyed it Rita!

      Reply
  14. Kristin Aagard says

    December 30, 2019 at 5:25 AM

    We made this tonight and we all loved it! My kids (8, 12 & 14) all took second helpings. This recipe is is simple, easy and perfect. Thank you!!!

    Reply
  15. Natasha Daisley says

    December 23, 2019 at 6:05 PM

    I just made this and it was wonderful. Amazing favor and so simple. Thank you!

    Reply
  16. Craig says

    October 28, 2019 at 5:18 PM

    I’m making this right now as I text. It looked like a good one to make a simple enough. So I’ll let you know after supper. And I just might make grilled cheese sandwiches to go with it. As this is the weather here in Northern Ontario Canada…..

    Reply
    • Lisa says

      October 28, 2019 at 6:04 PM

      BRRRR. Northern Ontario? You deserve a grilled cheese too!

      Reply
  17. John Bannister says

    October 9, 2019 at 4:18 PM

    i always use the yellow split peas looks better than that green,but mine takes more than an hour to cook, i just simmer it an d stir it a lot to keep it sticking to the bottom of the pot.

    Reply
    • Lisa says

      October 10, 2019 at 11:16 AM

      I actually have yellow peas (whole) in my pantry… time to use them.

      Reply
  18. M Cummings says

    August 16, 2019 at 11:02 PM

    Fantastic recipe. There was not a spoonful left when dinner was over.

    Reply
  19. Don Johnson says

    May 14, 2019 at 1:58 PM

    I was waiting for Fall to thaw out our Easter ham bone but yesterdays mid May forecast in California was an entire week of rain.
    That and a friend stopped by with a beautiful loaf of sourdough bread made this choice a no brainer. I followed your instructions almost to a tee, except I removed a 1/4 cup of split peas half way through while adding the fresh thyme and black pepper. I like to thin out any leftovers with a little stock and some intact peas before reheating. The entire house still smell wonderful, Thank You

    Reply
    • Lisa says

      May 14, 2019 at 5:00 PM

      So glad you enjoyed the soup, Don! With that kind of weather, I’d be making a pot myself!

      Reply
  20. ANNE margherita DISERAFINO says

    May 6, 2019 at 4:04 PM

    Am making this now! Do you use any of the liquid used to cook ham and pea. Thanks so much for sharing.

    Reply
    • Lisa says

      May 7, 2019 at 10:42 AM

      The ham bone and peas cook together with the water. That’s why it’s a favorite recipe — it’s so easy. If the soup seems thick, you can add additional water 1/2 cup to 1 cup at a time.

      Reply
  21. Brian says

    April 28, 2019 at 12:43 PM

    It’ snot the ham bone that turns the chilled soup into a gelatinous mold. It’s the peas themselves. If you don’t believe it, try making the soup with no ham or ham bone and stick it in the fridge overnight. Green or yellow peas, doesn’t matter. You can slice it with a knife in the morning.

    Reply
    • Lisa says

      April 28, 2019 at 2:30 PM

      You’re right, but the ham bone gives it body and actually does release its collagen. It’s more than just solid — it’s “wiggly”.

      Reply
  22. Ida says

    April 25, 2019 at 8:04 PM

    Thanks for this recipe. It was simple & delicious. Had just had Easter Spiral Ham so I always think “split pea soup”: having the ham bone. I have a question though. Been watching my calories and Im curious what a ‘serving’ is? I see its 280 calories per serving but does say how many it makes or how much equals one serving. Thanks in advance !

    Reply
    • Lisa says

      April 26, 2019 at 7:10 AM

      So glad you like it Ida. This recipe makes 6 servings – each should be about 1 1/2-2 cups. Hope that helps.

      Reply
  23. Martha says

    April 25, 2019 at 7:29 PM

    I’m so loving this recipe. My father in law always gives me his ham bone to make him soup. So its cooking right now and I’ll even drop some off for my mom tomorrow too. I do let the ham bone cook for a while first to get all the good stuff out and I presoak my peas. Then I add all your delicious veggies. I’m trying 1 potatoe this time…..make it thicker and I used 1/2 chicken stock and 1/2 water. Mmmmmm

    Reply
  24. Julia says

    March 19, 2019 at 1:02 PM

    Lisa, WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.

    Reply
    • Lisa says

      March 19, 2019 at 2:46 PM

      The best things tend to be the simplest!

      Reply
  25. Rita says

    March 9, 2019 at 7:30 PM

    I just made it tonight & it was very good. We are having a very windy, raining night so it was perfect.

    Reply
    • Lisa says

      March 10, 2019 at 1:32 PM

      That’s the perfect weather for this kind of soup!

      Reply
  26. Nettie says

    February 15, 2019 at 11:19 AM

    Do you have to steep peas before hand?

    Reply
    • Lisa says

      February 15, 2019 at 1:57 PM

      No, you don’t. The peas are so small that they’ll cook in no time, so no need to pre-soak.

      Reply
  27. Kendra says

    February 4, 2019 at 7:37 PM

    Making it to tonight! Since my hambone was more on the meatier side I simmered it for 5 hours , with garlic, celery sprigs and onion buts . Drained it with cheese clothe and soaked the peas in warm water and course salt and lemon juice . Then followed the recipe with everything …. already smells amazing

    Reply
    • Lisa says

      February 5, 2019 at 9:45 AM

      Sounds delicious, Kendra! I hope you and your family enjoy it!

      Reply
  28. Betty Bowles says

    January 27, 2019 at 3:43 PM

    I’m making this tomorrow, can’t wait. Thank goodness I have a ham bone in freezer and veggies in refrigerator. I’ll let you know the results.

    Reply
    • Lisa says

      January 27, 2019 at 4:22 PM

      Enjoy it Betty! One of our favorites!

      Reply
  29. Cj says

    January 5, 2019 at 8:57 PM

    A delicious recipe that needs a little more time than recommended. I like a thicker pea soup.

    Reply
    • Lisa says

      January 6, 2019 at 9:03 AM

      If you like it thicker, you can also cut back slightly on the liquid added… but beware — if you don’t add enough you’ll have split pea SCOOP!

      Reply
  30. Linda Garneau says

    January 1, 2019 at 7:40 PM

    Added carrots and minced garlic. And some salt. Also used a quart of chicken broth and 2 c. water. Can’t wait to see how this comes out!

    Reply
  31. Dano says

    December 29, 2018 at 4:52 PM

    What about using chicken broth as part of the liquid, like half water, half chicken broth. Wondering if it would add to the flavor or take away from it. Also, I want to make this soup right now without going to the market. I have everything but the thyme sprigs. Instead I have a bottle of organic thyme leaves. Do you think thyme leaves (bottle of spices, dried thyme leaves) would work? If so, how many teaspoon/tablespoons of thyme leaves do you think would be the equivalent?

    Reply
    • Lisa says

      December 30, 2018 at 10:11 AM

      Hi Dano. You could use half water and chicken broth — but if you have a ham bone, that’s where the flavor will come from. You can also use dried thyme — I would think about 1/2 teaspoon would be the right amount.

      Reply
  32. Mary says

    December 28, 2018 at 3:41 PM

    Great recipe. I did make a few additions. I cooked a couple of small, diced potatoes and added those at the end. I also added a teaspoon of lemon juice and curry powder. Nothing wrong with this recipe , just some options.

    Reply
    • Lisa says

      December 28, 2018 at 6:22 PM

      Very nice additions, Mary! Thanks for sharing!

      Reply
  33. STAN SMOLUCHA says

    December 27, 2018 at 7:01 PM

    I love the simple ingredients you use as some recipes call for too much. Was looking for a longer “slow cooked crock pot recipe”. as my neighbor swears by the method to bring out more flavor, but she doesn’t like celery and I do, which you include. Wondering about the best way to adapt your recipe to a longer cook time? Any thoughts on this would be appreciated. Soup looks great!

    Reply
    • Lisa says

      December 27, 2018 at 8:43 PM

      Hi Stan! So glad you like this soup. You can absolutely do this soup in a crock pot. Just sauté the veg in a skillet first and then add all the ingredients to your crock pot. Put it on low for 4-6 hours. If it thickens too much add water about 1/2 a cup at a time. Season to taste with salt and pepper.

      Reply
  34. Dameon Raye says

    November 24, 2018 at 11:32 AM

    The problem with this recipe, is it’s a bit of a risk putting the ham bone in at the same time as when you’re cooking the soup. It’s better to boil the ham bone alone in water and perhaps seasonings and let it boil down into stock first before using it to make the soup. That gives your bone and meat a chance to separate apart, including all the bits of gristle and fat, so that all you’re eventually using in your soup is the meat, and then re-add the bone by itself when you start boiling the stock again to cook the soup. Also, let the stock sit in the cold for a while, so any melted fat and other contents can solidify on the top of your liquid, so it can be easily removed. Makes for a healthier soup!

    Reply
    • Lisa says

      November 25, 2018 at 3:18 PM

      That sounds like a really good idea, too. Will have to try that with my next ham bone! Thanks for the tip!

      Reply
  35. Angela W Broyles says

    November 23, 2018 at 8:49 PM

    Super easy and flavorful!

    Reply
  36. kim says

    October 22, 2018 at 4:21 PM

    Yum! What a perfect meal on a cold fall evening!

    Reply
  37. Ellen says

    October 22, 2018 at 3:32 PM

    That ham bone add so much flavor! What a great idea! Can’t wait for cooler weather.

    Reply
  38. Jillian says

    October 22, 2018 at 2:26 PM

    I love all the veggies in this soup – Delish!

    Reply
  39. Cindy Gordon says

    October 22, 2018 at 2:07 PM

    Tis the season for amazing soul warming soup! This split pea soup sounds delicious! I am going to surprise my mom and make it for her this weekend!

    Reply
  40. Lauren Vavala | DeliciousLittleBites says

    October 22, 2018 at 1:59 PM

    Using the whole bone adds so much more flavor to this soup – it’s so delicious!!

    Reply
  41. Cliona Keane says

    October 22, 2018 at 1:09 PM

    This looks perfect! I’m such a big fan of simple, healthy, winter soups!

    Reply
  42. Vicki pickle says

    September 11, 2018 at 11:45 AM

    My granddaughter and great granddaughter love this. The baby asks me to fix it all the time. It is delicious.

    Reply
    • Lisa says

      September 11, 2018 at 4:31 PM

      I’m glad to know they enjoy it, Vicki! Split pea is always a favorite in my family too!

      Reply
  43. Mari says

    January 20, 2015 at 9:25 PM

    Made this today and I can honestly say it was delicious! Thanks Lisa, keep ’em coming!

    Reply
    • Lisa says

      January 21, 2015 at 8:15 AM

      I’m so glad you enjoyed it! 🙂

      Reply
  44. Thalia @ butter and brioche says

    January 5, 2015 at 9:40 PM

    I love split pea and ham soup. This is such a perfect and comforting recipe for the rainy weather right now – thanks for sharing it!

    Reply
    • Lisa says

      January 6, 2015 at 7:36 AM

      It’s simple, but delicious. Thanks, Thalia!

      Reply

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