Split Pea and Ham Soup Using a Ham Bone

Split pea and ham soup is a hearty, slow-simmered soup made with dried green split peas, vegetables, and a meaty ham bone. Simmering the bone with the peas builds a savory broth while the peas soften and thicken the pot; the finished soup is served hot, with chopped ham picked from the bone.

Ingredients

1 meaty ham bone (about 1½–2 lb / 680–900 g), preferably with some ham attached
1 lb dried green split peas (about 2¼ cups / 450 g), picked over and rinsed
1 tbsp olive oil (15 ml)
1 medium yellow onion, diced (about 1 cup / 150 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 tsp / 6 g)
8 cups low-sodium chicken broth or water (1.9 L), plus more as needed
1 bay leaf
½ tsp dried thyme (about 1 g)
¼ tsp black pepper (about 0.5 g), plus more to taste
½ tsp salt (about 3 g), only if needed after tasting
1 tbsp lemon juice (15 ml), optional

Instructions

Prepare the peas and vegetables. Pick through the split peas to remove any small stones or debris, then rinse them in a fine-mesh strainer. Dice the onion, carrots, and celery, and mince the garlic. Split peas generally do not need soaking; if you choose to soak them, follow the package instructions and reduce the simmering time as needed.
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 6–8 minutes, stirring occasionally, until beginning to soften. Stir in the garlic and cook for 30 seconds, just until fragrant.
Start the soup. Add the rinsed peas, ham bone, broth or water, bay leaf, thyme, and black pepper. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot, leaving room for steam to escape.
Simmer until tender. Cook for about 1½–2 hours, stirring every 20–30 minutes and scraping the bottom of the pot so peas do not stick. Add hot water or broth if the soup becomes thicker than you like. The peas should be very soft and beginning to break down; older peas can take longer. Keep the soup at a gentle simmer rather than a hard boil.
Remove the bone and shred the ham. Lift the ham bone onto a plate or board. When cool enough to handle, pull off the ham, discard the bone, skin, and any tough or excess fatty pieces, and chop or shred the meat. Return the ham to the pot. If the ham is not already fully cooked, cook it until the center reaches the USDA FSIS safe minimum temperature of 145°F (63°C), followed by a 3-minute rest; most soup bones sold for this recipe are from cooked ham, so check the package or ask the butcher.
Adjust the texture and seasoning. Remove the bay leaf. For a smoother soup, mash some peas against the side of the pot or briefly blend a portion with an immersion blender, keeping the ham pieces intact. Taste before adding salt because ham and broth can already be salty. Stir in lemon juice if you like a brighter finish, then ladle into bowls.

Tips

Use low-sodium broth and salt at the end. Ham bones vary in saltiness, and the soup concentrates as it cooks. If the finished soup tastes too salty, add a little hot water and taste again.
Keep the simmer gentle. A rolling boil can make peas stick to the base of the pot. Stir periodically, especially near the end, when the soup thickens.
Adjust the consistency after cooking. Split peas continue to absorb liquid as they sit. Thin a thick soup with hot water or broth; simmer an overly thin soup uncovered for a few minutes.
Choose a meaty bone. A ham hock or smoked pork hock can stand in for a ham bone, but may provide less meat. Add diced cooked ham if needed; the flavor may be smokier and the salt level can differ.

Serving Suggestions

Serve the soup hot in bowls with crusty bread, buttered toast, or cornbread for dipping. A simple green salad or sliced raw vegetables provide a fresh contrast to the thick, savory soup. Offer black pepper, a small squeeze of lemon, or chopped parsley at the table; add garnishes sparingly so they complement rather than overwhelm the ham.

Variations

For a vegetarian version, omit the ham bone and use vegetable broth. Add 1 teaspoon smoked paprika (about 2 g) for a little smoky character, though the broth will not have the same depth or meatiness as bone-simmered soup. You can also use yellow split peas in place of green ones; they cook similarly but give the soup a slightly different color and flavor.

For a more substantial pot, add 1 diced potato (about 200 g) during the last 30–40 minutes of simmering. For extra herbs, add a small sprig of fresh thyme with the bay leaf and remove both before serving. If using cooked ham without a bone, start with ½–¾ lb (225–340 g) diced ham and use broth or water for the cooking liquid; stir in the ham during the last 20–30 minutes so it warms without becoming tough.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, divided into shallow, covered containers so they cool promptly. Keep the soup refrigerated for 3–4 days, or freeze it for up to 3 months for best quality. Leave a little room at the top of freezer containers because the soup expands as it freezes; thaw overnight in the refrigerator.

Reheat only the portion you plan to eat on the stovetop over medium-low heat, stirring often and adding water or broth to loosen it. Heat leftovers to 165°F (74°C), checked with a food thermometer. You can also microwave a covered portion, stirring midway through and checking the temperature in several places. Do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do I need to soak split peas before making soup?
No. Rinsing and checking for debris is usually enough. Soaking is optional, but it can shorten the cooking time; use the package directions and start checking the peas earlier than the recipe’s simmering range.

Why are my split peas still hard?
They may simply need more time, especially if the peas are older. Keep the soup at a gentle simmer and add liquid if necessary. Acidic ingredients can slow softening, so add lemon juice or vinegar after the peas are tender.

Can I make this soup without a ham bone?
Yes. Use ½–¾ lb (225–340 g) cooked ham and chicken broth or water. The soup will still be filling, but it will have less of the deep, rounded flavor that comes from simmering a bone; a little smoked paprika is an optional substitute for some smoky character.

Can I cook split pea and ham soup in a slow cooker?
Yes. Soften the vegetables in a skillet first for better flavor, then add them to the slow cooker with the peas, ham bone, broth, and seasonings. Cook on low until the peas are soft, usually about 7–8 hours, or on high for about 4–5 hours; timing varies by appliance. Remove the bone, shred the ham, and stir it back in. Check that any uncooked ham reaches its safe minimum temperature.

How do I keep the soup from becoming too thick?
Stir it periodically while it simmers and add hot broth or water in small amounts when it thickens. The soup will become thicker as it cools and sits, so loosen leftovers during reheating.

Can I freeze soup with ham in it?
Yes. Cool and freeze it in airtight, freezer-safe containers, leaving a little headspace. Thaw it in the refrigerator and reheat to 165°F (74°C); the texture may be thicker after thawing, so add broth or water as you warm it.

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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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