Kirkland Spiral Ham Split Pea Soup Recipe

This Kirkland spiral ham split pea soup turns leftover ham and its meaty bone into a thick, savory pot with green split peas, vegetables, and simple seasonings. The peas cook directly in the broth, so there is no soaking step, and the result is ready to serve with bread for an easy, filling meal.

Ingredients

1 tablespoon (15 ml) olive oil
1 large yellow onion, diced, about 1½ cups (225 g)
2 medium carrots, diced, about 1 cup (130 g)
2 celery ribs, diced, about 1 cup (100 g)
2 garlic cloves, minced, about 2 teaspoons (6 g)
1 pound (454 g) dried green split peas, picked over and rinsed
1 meaty Kirkland spiral ham bone, with about 1 to 1½ cups (150–225 g) ham scraps attached; or 1½ cups (225 g) diced leftover spiral ham
8 cups (1.9 L) low-sodium chicken broth
2 cups (475 ml) water, plus more as needed
1 bay leaf
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) freshly ground black pepper
¼ teaspoon (1.5 g) fine salt, plus more to taste only after cooking
1 tablespoon (15 ml) lemon juice, optional
2 tablespoons (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the ham and vegetables. Remove any glaze, cloves, or loose sugary coating from the ham bone; these can make the soup overly sweet. If using a bone, trim off large pieces of ham and set them aside. Dice the ham into bite-size pieces. Sort through the split peas to remove any small stones or debris, then rinse them in a fine-mesh strainer.
Soften the vegetables. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and cook for 30 seconds.
Add the peas and simmer. Add the rinsed split peas, ham bone, broth, water, bay leaf, thyme, pepper, and the small measured amount of salt. Bring the pot to a boil, then immediately lower the heat to maintain a gentle simmer. Partially cover and cook for 75 to 90 minutes, stirring every 15 to 20 minutes and scraping the bottom of the pot so the peas do not stick. Add water in ½-cup (120 ml) amounts if the soup becomes thicker than you like before the peas are tender.
Check the peas and remove the bone. Once the peas are soft and beginning to break down, lift out the ham bone and bay leaf. When cool enough to handle, pull any remaining meat from the bone and discard the bone. Stir the meat into the soup. If you added diced leftover ham separately, stir it in now and simmer for 5 to 10 minutes to heat it thoroughly. For leftovers, use a food thermometer to confirm reheating reaches 165°F (74°C), the USDA FSIS safe temperature.
Adjust the texture and seasoning. For a chunkier soup, leave it as it is. For a smoother texture, mash some peas against the side of the pot with a spoon or briefly blend part of the soup with an immersion blender. Taste before adding salt: spiral ham and broth can already be salty. Stir in the lemon juice if desired, then ladle into bowls and garnish with parsley.

Tips

Choose the right bone. A meaty ham bone adds flavor and gives the soup pieces of tender ham. If your bone has very little meat, add the specified diced leftover ham near the end rather than expecting the bone alone to supply enough.
Keep the simmer gentle. A hard boil can make the peas break down unevenly and stick to the bottom. Stir regularly, especially as the soup thickens toward the end.
Hold back on salt. Spiral ham is often cured and seasoned, and broth varies in sodium. Start with the small amount listed, then taste after the ham has simmered in the soup.
Thin it after cooking if needed. Split peas continue to absorb liquid as the soup sits. Add warm water or broth a little at a time to loosen leftovers without diluting them too much.

Serving Suggestions

Serve the soup hot with crusty bread, cornbread, or crackers for dipping. A simple green salad or a plate of sliced apples balances the rich, smoky ham. Offer lemon wedges or a small dish of chopped parsley at the table so diners can brighten their bowls to taste.

Variations

Yellow split peas work in the same quantity and cook in a similar way, though their flavor is milder and the soup’s color will be golden. For a meatier bowl, use up to 2 cups (300 g) of diced ham; reduce added salt accordingly. If you do not have a ham bone, use 1½ cups (225 g) diced cooked ham and replace the bone’s depth with an extra 1 cup (240 ml) of broth. The soup will still be satisfying but less smoky and gelatinous. For a vegetarian version, omit the ham and use vegetable broth; add ½ teaspoon (1 g) smoked paprika for a gentle smoky note, and season to taste.

Storage and Reheating

Refrigerate leftovers in shallow, airtight containers within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Freeze cooled soup in freezer-safe containers for up to 3 months, leaving room for expansion; thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring often and adding broth or water as needed, until steaming throughout and at least 165°F (74°C) as measured with a food thermometer. In a microwave, cover loosely, stir halfway through, and check several spots for 165°F (74°C). Avoid leaving soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do I need to soak split peas first?
No. Dried split peas do not need soaking for this recipe. Pick through and rinse them, then simmer until tender; older peas may take longer than the time given.

Can I make this soup without a ham bone?
Yes. Use 1½ cups (225 g) diced cooked ham and an extra cup of broth as described in the variations. Add the ham near the end so it heats through without becoming overly soft.

Why are my split peas still firm?
They may need more time, especially if the peas are old or the simmer has been very low. Continue cooking gently and add water or broth if the pot is getting too thick. Acidic ingredients can slow softening, so add lemon juice only after the peas are tender.

Can I use the glaze from the spiral ham?
It is better to scrape it off before simmering. Glaze can add a concentrated sweetness that may overpower the savory soup. Seasoned or glazed ham scraps can still be used, but taste before adding salt.

Can I make it in a slow cooker?
Yes. Soften the vegetables in a skillet first for better flavor, then transfer them with the remaining ingredients to the slow cooker. Cook on low for about 7 to 8 hours or high for 4 to 5 hours, until the peas are tender. Remove the bone, return the picked meat, and heat diced leftover ham to 165°F (74°C) before serving.

Does this soup thicken after it is chilled?
Yes. Split peas absorb liquid as the soup cools and sits. Stir in warm broth or water during reheating until it reaches the consistency you prefer.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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