By the time ham leftovers reach day two, I am already thinking about a pot of split pea soup. The peas soften into a thick, velvety broth while smoky ham gives every spoonful plenty of savory flavor. 
Carrots and onion add sweetness, and the whole thing simmers quietly until dinner practically makes itself. It is humble, filling, and exactly what I want when the weather turns cool outside at home.
Table of Contents
Why This Recipe Works
This soup works because dried split peas naturally break down as they simmer, creating a thick, creamy texture without any cream. Ham adds smoky, salty depth, while onion, carrots, and celery bring balance to the broth. A bay leaf and thyme give the pot a gentle herbal background without competing with the peas.
I also like how little attention it needs once everything is simmering. The peas soften slowly, the ham flavors the broth, and the soup becomes richer with time. It is an excellent way to use leftover holiday ham, but a meaty ham bone or diced ham from the store works too. The texture is hearty enough for dinner, yet the ingredients stay simple and familiar. Best of all, the soup tastes even better the next day, after the flavors have had more time to settle together.
Ingredients
Dried split peas: Green split peas soften and partially dissolve during cooking, naturally thickening the soup. Yellow split peas can substitute, although they have a slightly milder flavor and different color.
Ham: Diced cooked ham gives the broth its smoky, savory character and makes the soup more filling. Leftover baked ham works especially well, while a ham hock can be used for a deeper flavor.
Yellow onion: Onion adds sweetness and forms part of the savory base. White onion is an easy substitute, and leeks can be used for a softer onion flavor.
Carrots: Carrots add color, gentle sweetness, and small tender bites throughout the soup. Parsnips can replace them if you prefer a more earthy note.
Celery: Celery brings a fresh, savory background that balances the rich ham. Fennel can work in a pinch, though it will add a mild anise flavor.
Tips
- Rinse and sort the split peas before cooking to remove any dust or small debris.
- Cut the vegetables into similar-sized pieces so they soften evenly while the peas simmer.
- Keep the soup at a gentle simmer, since rapid boiling can make the bottom scorch.
- Stir more frequently near the end because the soup thickens considerably as the peas break down.
- Wait until serving to adjust the salt because ham and broth can both contribute plenty.
How to Serve
Serve ham and split pea soup hot, once the peas have softened and the broth has reached a thick, spoonable consistency. It becomes even thicker as it cools, so stir in a little warm broth or water when reheating leftovers. Because the soup is rich and filling, simple sides work best and keep the meal easy.
- Add warm crusty bread or buttered sourdough for dipping into the thick broth.
- Pair each bowl with a crisp green salad dressed with vinaigrette for a fresh contrast.
- Top the soup with extra diced ham, cracked black pepper, or homemade croutons for more texture and flavor at the table.
Similar Recipes
Ham And Split Pea Soup
Ingredients
- 1 pound dried green split peas rinsed and sorted
- 2 cups diced cooked ham
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 7 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until they begin to soften.
- Stir in the garlic and cook for about 30 seconds.
- Add the split peas, ham, chicken broth, bay leaf, thyme, and black pepper.
- Bring the soup to a boil, then reduce the heat to low.
- Cover partially and simmer for 60 to 75 minutes, stirring occasionally, until the peas are very tender and the soup has thickened.
- Remove the bay leaf and stir the soup well, lightly mashing some of the peas if you want an even creamier texture.
- Taste and add salt only if needed.
- If the soup is thicker than you prefer, stir in a little extra broth or water before serving.
Nutrition
Notes
• Cut the vegetables into similar-sized pieces so they soften evenly while the peas simmer.
• Keep the soup at a gentle simmer, since rapid boiling can make the bottom scorch.
• Stir more frequently near the end because the soup thickens considerably as the peas break down.
• Wait until serving to adjust the salt because ham and broth can both contribute plenty.
This was perfect for meal prep. It tasted even better the next day after the flavors had time to sit.