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.
This post has been updated for recipe and photos. 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.
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.
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!
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.
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 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:
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Ham Bone Split Pea Soup
- 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
- 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.
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