Ham Bone Split Pea Soup
If you love homemade split pea soup, this ham bone split pea soup is the best. It uses a bag of dried split peas, 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. Skip the broth or stock, making split pea soup with ham bone gives it just the right flavor.
Chicken soup may be good for the soul, but this split pea soup recipe is one of the homiest dishes you can make. As a waste-not, want-not kind of gal, I love that it uses a leftover ham bone to create an entirely new meal.
Initially, I had misgivings about putting this 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.
That’s okay. Close your eyes—it’s the rich flavor, lush texture and savory aroma that keep you coming back. Trust me, this is how my Mom has been making it for more than 50 years.
Why you’ll love this recipe:
- This economical recipe uses leftovers (the ham bone), dried peas and ingredient staples with plain water from the tap.
- It’s quick and easy for all perfect for beginner and expert cooks – no fancy techniques, equipment or skill required.
- It makes a large pot to feed the family.
- Split peas don’t need an overnight soak or hours-long cooking time – so it’s ready to eat in just over an hour.
- The ham bone is the key to this recipe. As it simmers with the other ingredients, the bone releases natural collagen, which flavors the broth and provides a velvety texture and mouthfeel to the dish.
Ingredients:
- Dried Green Split Peas—You can also use yellow split peas. The only difference is the color, not the taste, and they cook at the same rate.
- Olive Oil – Use an everyday olive oil or even Canola oil, for sauteeing the vegetables (mirepoix)
- Celery – makes up one third of the aromatics for the pea soup.
- Carrots – adds a bit of sweetness and pop of color to the recipe.
- Onion – though sharp and pungent when raw, this allium cooks down into a soft, sweet flavor to enhance the split pea soup.
- Garlic Cloves – You don’t have to use garlic if you don’t want to, but to me it fills out the flavors and makes the soup even better.
- Leftover Ham Bone – many people use leftovers from Thanksgiving, Christmas and Easter to make split pea soup with ham — and this recipe is always popular around those times.
- Fresh Thyme – or use 1 teaspoon of dried thyme.
- Bay Leaf – adds flavor while simmering. Discard before serving.
- Water – fresh from the tap.
- Salt & Pepper- for seasoning to taste.
Step-by-step instructions:
- Sort through the dried split peas to remove any bad peas, pebbles or detritus that may have found its way into the bag. (I’ve actually found tiny pebbles when sorting).
2. Heat the olive oil in a large Dutch oven or soup pot until it shimmers. Add the mirepoix of vegetables (carrots, celery, onions and garlic) with ½ teaspoon of salt and saute until the vegetables are tender and fragrant and the celery and onion are slightly translucent.
3. Add the ham bone to the pot.
4. Add the beans, bay leaf, thyme bundle and water. (You’ll want to add enough water to nearly cover the ham bone, so if the recommended 6 cups doesn’t do it, you can add more.)
5. Heat the pot to a boil, then reduce the heat to a simmer and cook for about one hour.
6. Once the peas have broken down and the soup has thickened, remove it from the heat. Transfer the ham bone to a cutting board and let it rest until it’s cool enough to handle.
7. Cut away any extra ham clinging to the bone and add it back to the pot. You’ll be surprised how the simmering will loosen the meat, and it will practically fall off the bone. I like to cut the ham into small chunks or shred it with a fork for a rustic, homemade appearance.
8. Stir the extra ham into the soup and taste for seasonings. Add salt and pepper to taste.
Pro-Tips:
- Don’t bother stripping fresh thyme leaves from the stem; tie them in a bundle with some kitchen string and toss the whole thing into the pot. The thyme leaves will fall off the woody stem as the split pea soup and ham bone simmer. Then, pluck them out with a pair of tongs before serving.
- Add more water, about ½ to 1 cup at a time, if the soup is thicker than you’d like, until it’s the right consistency for you. Some folks like it really thick, and others prefer a brothy consistency. It’s your choice — just be sure to taste for seasonings and adjust as necessary.
Swaps and Variations:
- If you like thicker soups, let it simmer without the lid, for more evaporation. For thinner soups, simmer with the lid on — and add more water as you like. I’ve shown several bowls that vary in viscosity — so it really is up to you how thick or thin you like it.
- For chunkier soup, add diced potatoes (about 1-2) as the soup simmers.
- If you don’t have a ham bone, you can use ham hocks or smoked turkey wings, adding a rich, smoky, meaty flavor to the split pea soup. Ham hocks don’t have much meat, but the collagen will add body and flavor. Turkey wings have a surprising amount of meat, so be sure to pull it off the bones to add back to the pot.
- Swap chicken stock or vegetable broth for the water to enhance the flavor.
- For a spicy kick, add ½-¾ teaspoon of crushed red pepper flakes.
- Make a vegetarian version by omitting the ham bone and perhaps adding smoked paprika for more depth of flavor.
FAQs
Split peas are like lentils in that they’re so small, there’s no need to soak them ahead of time before cooking. They will become tender and delicious in under an hour.
Different people like their soups differently. This recipe can be made thick or thin, according to your tastes. The longer the soup simmers, the more evaporation and the thicker it gets. You can add more liquid if it’s too thick. Keeping the lid on the pot helps hold in moisture so it’s brothy.
For more flavor, add some seasonings (and taste after each addition, so you don’t go overboard), such as, salt, pepper, crushed red pepper, garlic salt, onion powder, smoked paprika or a dash or two of Worcestershire Sauce. Another idea is to top the soup with garnishes like toasted croutons, crispy bacon or pan-fried country ham. Also try these seasoned oyster crackers for flavor and a crunchy texture.
Storage
- Store the pea soup recipe in an airtight container in the refrigerator for up to a week.
Reheating
- Reheat the soup on the stovetop over medium heat, stirring occasionally until it’s hot or by the bowl in the microwave in 30-second to 1-minute bursts, stirring after each until the soup is hot. If it’s too thick, add some water and stir to combine to thin the soup.
Freezing
- This recipe freezes well and can be kept frozen for up to 3 months. Defrost before reheating.
This recipe is a family favorite. It’s loaded with chunks of ham, veggies and creamy green peas—you won’t even notice the color because it tastes so good.
More ways to use dried peas:
More easy bean soups:
Ham Bone Split Pea Soup
SPECIAL EQUIPMENT:
- 6-7 quart Dutch Oven or large, heavy stock pot
INGREDIENTS:
- 12 ounces dried split peas
- 2 tablespoons olive oil
- 3 carrots peeled and diced
- ½ cup onion chopped
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 leftover ham bone
- 4 sprigs thyme leaves tied with kitchen string
- 1 bay leaf
- 6 cups cool water
- salt and pepper to taste
DIRECTIONS:
- In a large dutch oven, heat 2 tablespoons olive oil over medium heat. Add 3 carrots, ½ cup onion, 2 stalks celery and 2 cloves garlic. Saute for five minutes until vegetables are tender.
- Add 1 leftover ham bone, 12 ounces dried split peas, 6 cups cool water , 4 sprigs thyme leaves and 1 bay leaf. Stir and cover. Heat to a boil and reduce heat to medium-low.
- Simmer for one hour with the lid off or set askew so steam can escape. When the peas have broken apart and soup is thick it's ready. If the ham bone split pea soup is too thick, add additional water, ½-1 cup at a time.
- Remove ham bone and and let it cool until you can handle it. Pull any excess meat off the bone and dice or shred it into bite-sized pieces. Stir in the ham and heat through.
- Season with salt and pepper to taste. Serve.
RECIPE VIDEO:
NOTES:
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin It for Later!
I just made it tonight & it was very good. We are having a very windy, raining night so it was perfect.
That’s the perfect weather for this kind of soup!
Do you have to steep peas before hand?
No, you don’t. The peas are so small that they’ll cook in no time, so no need to pre-soak.
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
Sounds delicious, Kendra! I hope you and your family enjoy it!
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.
Enjoy it Betty! One of our favorites!
A delicious recipe that needs a little more time than recommended. I like a thicker pea soup.
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!
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!
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?
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.
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.
Very nice additions, Mary! Thanks for sharing!
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!
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.
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!
That sounds like a really good idea, too. Will have to try that with my next ham bone! Thanks for the tip!
Super easy and flavorful!
Yum! What a perfect meal on a cold fall evening!
That ham bone add so much flavor! What a great idea! Can’t wait for cooler weather.
I love all the veggies in this soup – Delish!
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!
Using the whole bone adds so much more flavor to this soup – it’s so delicious!!
This looks perfect! I’m such a big fan of simple, healthy, winter soups!
My granddaughter and great granddaughter love this. The baby asks me to fix it all the time. It is delicious.
I’m glad to know they enjoy it, Vicki! Split pea is always a favorite in my family too!
Made this today and I can honestly say it was delicious! Thanks Lisa, keep ’em coming!
I’m so glad you enjoyed it! 🙂
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!
It’s simple, but delicious. Thanks, Thalia!