Name: Split Pea and Ham Soup
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: Split peas (dried green split peas); Ham (leftover ham bone or chopped cooked ham); Yellow onion; Carrots; Celery; Garlic (smashed and chopped); Bay leaf; Thyme; Chicken broth (or water); Olive oil (or butter); Salt and pepper; Optional: Lemon and parsley

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Let me tell you something: split pea soup is my ultimate childhood comfort food. I remember coming home from cold, blustery Midwest evenings and walking through the door to that unmistakable, savory, smoky aroma of ham—a scent that sort of hugs your whole soul. My mom always kept a leftover ham bone in the freezer, ready for the next big batch. Now I find myself craving that same cozy feeling every winter (okay, sometimes in fall and spring, too). If you’re looking for a stick-to-your-ribs meal that’s equal parts nourishing and nostalgic, this is the one. Let’s make my favorite version of ham and split pea soup together—I promise it’s easier than you’d think, and it might just end up in your own family’s comfort food rotation!

Why You’ll Love This Ham and Split Pea Soup

Super creamy and hearty (without a drop of cream!)
Packed with savory ham flavor in every spoonful
One-pot, easy clean-up, and even easier leftovers
Old-school comfort meets modern, lighter approach
100% craveable—leftovers just might disappear sooner than planned
Start-to-finish, it uses ingredients you probably already have

Ingredients You’ll Need (And Handy Substitutions)

Split peas: You’ll need dried green split peas. They’re at almost every grocery store, super affordable, and don’t even need presoaking.
Ham: The real star! Leftover ham bone with a little meat left is perfect (I stash mine just for this). If you don’t have a bone, chopped cooked ham works beautifully, too. Even thick-cut deli ham in a pinch. For smoked flavor, a smoked ham hock or shank adds tons of richness.
Yellow onion, carrots, and celery: Classic “soup trio” for flavor magic. Dice ‘em up; the size is up to you depending on how rustic you like your soup.
Garlic: A couple of cloves, smashed and chopped.
Bay leaf and thyme: Dried or fresh—no need to overthink it. Both add a gentle herby backbone.
Chicken broth (or water): For deeper flavor, I use low-sodium chicken broth. If you prefer vegetarian, vegetable broth or plain old water totally works, too.
Olive oil or butter: Just a smidge for sautéing your veggies.
Salt and pepper: Wait to adjust at the end, as ham can be pretty salty on its own.

Optional but encouraged: A squeeze of fresh lemon before serving (brightens up all those cozy flavors!) or a sprinkle of chopped fresh parsley.

Step-by-Step Directions

1. Start by Sautéing (Don’t Skip This Part!)
Grab your biggest heavy-bottomed soup pot or Dutch oven—something with a lid, if possible. Add a drizzle of olive oil or a small pat of butter over medium heat. Toss in those diced onions, carrots, and celery, along with a pinch of salt. Cook for about 5-7 minutes, stirring every so often. You’re looking for softened, not browned—translucent onions are your sign to move on. Toss in the garlic for another minute until fragrant.

2. Layer in Ham and Split Peas
If you’ve got a ham bone with some meat left, nestle it right into the pot over your veggies. Pour in your split peas (I give mine a quick rinse in a colander first—just because.) If you’re using diced ham instead, toss that in now.

3. Add Broth, Herbs, and Bring to a Boil
Pour in about 8 cups of chicken broth (or water). Add your bay leaf and a generous pinch or two of thyme. Give everything a good stir, scraping up any caramelized bits from the bottom. Turn up the heat and bring the pot to a bubbling boil.

4. Gently Simmer (Low and Slow is the Secret!)
Once it’s boiling, turn your heat down low and pop the lid on, tilted a smidge for a little steam to escape. Simmer for 60-75 minutes, giving it a stir now and then (split peas like to stick!). The peas will start to break down and get creamy. When you stir, watch for thickness—if it gets a little too thick for your liking, just splash in some extra broth or water.

5. Remove Bone, Shred Ham & Finish Up
Fish out the ham bone and bay leaf. Set the bone aside to cool for a minute or two. If there’s meat clinging to it, shred or chop it up and stir it back into the pot. Now’s the time to taste and adjust salt and pepper—the flavor will depend a lot on how salty your ham was.

6. Serve Up Cozy Bowls
Ladle your ham and split pea soup into generously sized bowls. I love mine with a thick slice of crusty bread or even a stack of saltines (very Midwest). If you like, sprinkle with fresh parsley or squeeze on a little lemon right before digging in—trust me, it wakes up every bite!

Easy Variations and Flavor Twists

Vegetable-packed: Throw in some chopped potatoes, frozen green peas at the end, or even spinach for a veggie boost.
Spicy kick: Add a good pinch of red pepper flakes or diced jalapeño when sautéing the veggies.
Smoky twist: Swap part of the ham for smoked turkey drumstick—delicious and lighter, too.
Super creamy: If you like totally smooth soup, use an immersion blender for a few pulses (just don’t overdo it if you want some texture).
Herbaceous: Stir in chopped fresh dill or tarragon just before serving for an unexpected pop.

Storage and Reheating Tips

I could practically write an ode to the leftovers of this soup. It’s one of those rare dishes that tastes better the next day—the flavors somehow deepen, and that cozy factor doubles. Just pour cooled soup into airtight containers (individual servings make busy lunch days a breeze). Store it in the fridge for up to 4-5 days.

Have a ton leftover? Ham and split pea soup freezes like a dream. Spoon cooled soup into freezer-safe bags or containers, leaving a little space for expansion. Freeze for up to three months. To reheat, thaw overnight in the fridge if you can (or gently in a pot over low heat), adding a splash of broth or water if it’s too thick. Stir well, and you’re right back to comfort food bliss.

Let’s Make This a New Family Favorite

There’s just something about a giant bubbling pot of ham and split pea soup simmering away on the stove that makes a house feel like home. Whether you remember it from your own childhood—or you’re just looking for a new cozy classic to add to your recipe routine—I hope you give this pot a try. Any questions? Special twists of your own? Or maybe you have a hilarious split pea soup story? Drop them in the comments below—I always love hearing what’s cooking in your kitchen!