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

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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.