Thick and smoky soup with a leftover ham bone
Split Pea Soup
Split Pea Soup
1h 10mEasy
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
Split Pea Soup
Thick and smoky soup with a leftover ham bone
A thick, velvety split pea soup simmered low and slow with a smoky ham bone, carrots, and earthy herbs.
10m
Prep Time
60m
Cook Time
70m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Split pea soup is the ultimate set-it-and-forget-it meal. Dried split peas dissolve into a thick, creamy puree as they simmer, absorbing every bit of smoky flavor from the ham bone.
This is the perfect recipe for the day after a holiday ham. Toss the bone in the pot with the peas and a few vegetables, and dinner practically makes itself while filling your kitchen with an irresistible aroma.
Ingredients
- 1 lb dried green split peas, rinsed
- 1 smoked ham bone or 1 cup diced ham
- 2 medium carrots, diced
- 6 cups chicken broth
- 1 medium onion, diced
- 2 tbsp olive oil
Instructions
- 1
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 6 minutes.
- 2
Add rinsed split peas, ham bone, and chicken broth. Bring to a boil.
- 3
Reduce heat to low, cover, and simmer for 50–60 minutes, stirring occasionally, until peas have broken down into a thick puree.
- 4
Remove ham bone. Shred any meat from the bone and return it to the pot. Season with salt, pepper, and a splash of vinegar.
- 5
Ladle into bowls and serve with crusty bread and a drizzle of olive oil.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Ham boneSmoked turkey leg or bacon
Both add the smoky flavor that defines the soup.
Split peasYellow split peas or red lentils
Yellow peas taste milder; lentils cook faster.
Chicken brothVegetable broth
Makes the soup vegetarian-friendly.
Tips & Storage
Pro Tips
No ham bone? Use a smoked turkey leg or a few slices of thick-cut bacon.
A splash of apple cider vinegar at the end brightens the whole pot.
This soup thickens considerably as it cools — thin with broth when reheating.
Storage
Refrigerate for up to 5 days. Freeze for up to 3 months.
Reheating
Reheat on the stovetop, adding broth or water as it will thicken significantly.
Nutrition Facts
Per serving (1.5 cups) · 6 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates42g
Fat12g
Fiber4g
Sugar22g
Sodium820mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need to soak split peas?
- No. Unlike whole dried beans, split peas cook relatively quickly without soaking.
- Can I make this vegetarian?
- Yes. Skip the ham bone and add a teaspoon of smoked paprika for smokiness.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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