Recipe

Split Pea Soup with Ham Bone

Smoky, thick split pea soup simmered low and slow with a leftover ham bone, aromatics, and split peas until it turns into pure comfort.

By Matt Campbell

•

4.8

A real photograph of a steaming bowl of thick split pea soup with visible ham pieces and carrots, set beside a Dutch oven with a ham bone resting inside, warm kitchen light

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There are two kinds of soups: the ones you politely eat, and the ones that make you stand at the stove with a spoon like you are “just checking seasoning” for the fifth time. Split pea soup with a ham bone is firmly in the second category.

This is the cozy classic done right. We simmer a leftover ham bone with onion, carrot, celery, garlic, and split peas until the whole pot turns thick and silky. Along the way, I will show you how to prep the ham bone so it actually gives you flavor, how to skim the foam so the soup tastes clean and not muddy, and exactly how to freeze and reheat it for meal prep without ending up with pea paste.

A real photograph of split pea soup gently simmering in a pot on a stovetop with a ham bone partially submerged and a wooden spoon resting on the rim

Why It Works

The ham bone does the heavy lifting: simmering it builds a smoky, savory base that tastes like it cooked all day, because it kind of did.
Skimming equals better flavor: removing the early foam and excess fat keeps the broth cleaner and the soup less greasy.
Split peas thicken naturally: no flour, no slurry, just patient simmering and a quick stir at the end.
Meal prep friendly: this soup freezes beautifully and reheats like a champ with one simple trick: add a splash of broth or water.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge

Cool soup down, then store in airtight containers in the refrigerator for up to 4 days.
Split pea soup thickens a lot as it sits. That is normal. It is basically the soup doing meal prep for you.

Freezer (best for meal prep)

Freeze in individual portions for quick lunches or dinners.
Leave a little headspace in the container because it expands.
Freeze for up to 3 months for best flavor.

Reheating

Stovetop: Reheat over medium-low, stirring often. Add broth, stock, or water a splash at a time until it loosens up.
Microwave: Cover loosely and heat in 60 to 90 second bursts, stirring between rounds. Add liquid as needed.

Tip: If you want a fresher, brighter finish after reheating, add a tiny squeeze of lemon or a splash of vinegar right before serving. It wakes the whole bowl up.

Common Questions

Do I need to soak split peas?

No. Split peas cook fairly quickly without soaking. Just rinse and pick through them to remove any little stones or bits that look off.

Why is there foam on top when I simmer the ham bone?

That foam is mostly coagulated proteins and other solids releasing into the broth. It is not dangerous, but skimming it early makes the broth taste cleaner and look better.

My soup is too thick. Did I mess it up?

Not at all. Split pea soup thickens as it cools. Add a splash of broth or water while reheating until it is the consistency you like.

Can I make this without a ham bone?

Yes. Use 1 to 2 cups diced ham plus 6 to 8 cups chicken stock. For smoky flavor, add a pinch of smoked paprika. You will still get a great soup, but the ham bone version has that deeper, slow-simmered vibe.

How do I keep the peas from sticking and scorching?

Keep it at a gentle simmer, stir more often once it starts thickening, and make sure there is enough liquid in the pot. A heavy-bottomed pot helps a lot.

Is split pea soup supposed to be smooth or chunky?

Both are correct. I like it mostly thick with some texture. If you want it smoother, blend a portion with an immersion blender and stir it back in.

How much soup does this make?

It depends on how thick you like it and how much liquid you add along the way, but plan on roughly 8 to 10 cups, enough for 6 to 8 servings (especially with bread).

Any easy garnish ideas?

Totally optional, but very welcome: chopped parsley, croutons, a crack of black pepper, or a tiny drizzle of olive oil right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot (6 to 8 quart)
Ladle
Knife and cutting board
Tongs (for pulling out the ham bone)
Immersion blender (optional)

Whenever there is a holiday ham involved, I am already thinking about the second act. The ham is great, sure. But the real prize is the bone, because it turns a bunch of pantry split peas into something that tastes like you planned your week.

This soup is my kind of kitchen calm. A little chopping, a long simmer, and then that moment when the peas finally surrender and the pot goes from brothy to thick and spoon-coating. It is not precious, it is not fussy, and it forgives you if you get distracted and come back five minutes late. Honestly, same.

Split Pea Soup with Ham Bone

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 1 hour 45 minutes

Total Time 2 hours

Servings 6 to 8

Ingredients

1 meaty ham bone (or ham hock), with some meat still attached
10 to 12 cups water or low-sodium chicken stock (see note)
1 tablespoon olive oil (optional, for sauteing vegetables)
1 large yellow onion, diced
2 carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
1 pound dried green split peas, rinsed and picked through
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/2 teaspoon black pepper, plus more to taste
Salt, to taste (add near the end)
1 to 2 cups chopped ham pulled from the bone (as much as you have, see note)
Optional: 1 to 2 cups extra diced ham (handy if your bone is pretty picked clean)
1 to 2 teaspoons apple cider vinegar or lemon juice (optional, for finishing)

Stock note: If your ham bone is very salty, use water. If it is mild, you can do half water and half low-sodium chicken stock.

Liquid note: Start with 10 cups, then add up to 2 more cups as needed while it simmers. This gives you control over how thick the final soup gets.

Ham note: If your leftover bone does not have much meat left, grab extra diced ham so the soup still eats like a meal.

Instructions

Prep the ham bone. If it came from a glazed ham, quickly rinse it under cool water to remove sticky sweetness. Trim off any thick exterior fat cap if you want a less greasy soup, but leave some fat because it carries flavor.
Saute the aromatics (optional, but recommended). In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion, carrot, and celery with a pinch of salt and cook 6 to 8 minutes until softened. Add garlic and cook 30 seconds more.
No saute option: If you want maximum ease, skip this step and add the vegetables straight into the pot in Step 3. The long simmer still gets you a great soup.
Add the ham bone and build the broth. Add the ham bone to the pot and pour in 10 cups water and or low-sodium chicken stock. Bring to a gentle boil, then immediately reduce to a simmer. For the first 10 minutes, skim off any gray foam that rises to the top with a spoon or ladle.
Add peas and seasonings. Add split peas, bay leaves, thyme, and black pepper. Keep at a gentle simmer, partially covered.
Simmer low and slow. Cook for 75 to 90 minutes, stirring occasionally, and more often as it thickens. If the soup gets too thick before the peas are fully tender, add a splash of water or stock. If you like it brothier, you can add up to 2 more cups total by the end.
Remove the bone, then pick the meat. Use tongs to pull out the ham bone and set it on a rimmed plate to cool for 5 to 10 minutes. Pick off the ham, chop it, and return it to the pot. While you are at it, discard any tough skin, gristle, cartilage, and excess fat. If you are using extra diced ham, stir it in now too.
Adjust texture. For a smoother soup, use an immersion blender to blend a few seconds right in the pot, or blend 2 cups in a blender and stir it back in. For chunkier soup, just stir well and let the peas continue to break down naturally.
Finish and season. Taste and add salt as needed. Ham bones vary wildly, so go slow. If the soup tastes heavy, add 1 to 2 teaspoons vinegar or lemon juice to brighten it up.
Serve. Ladle into bowls and hit it with cracked black pepper. Optional but excellent: parsley, croutons, or a drizzle of olive oil. If you have bread nearby, this is the moment to be your best self and toast it.

A real photograph of a bowl of thick split pea soup with chunks of ham and carrots on a rustic table with a spoon beside it

Nutrition information is estimated.

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