Best Split Pea Soup Recipe with Ham
The Best Split Pea Soup Recipe – just like mom used to make! This classic comfort food is packed with veggies, ham, and warm seasonings for an easy cold-weather meal.
The Best Split Pea Soup Recipe
Admittedly, my mom didn’t make ham and split pea soup growing up. I first had it at a church potluck thanks to my friend, Sonia. Needless to say, I soon understood why this is such a classic recipe.
I was hooked from the first bite and immediately asked her for her recipe! As with all the best meals, Sonia measured her soup ingredients with her heart and claimed that she made variations every time she cooked.
However, she gave me the bare bones, and after lots of testing, I was able to come up with and write down specific ingredients and instructions to share with all of you! You can thank me later. Ha! Whether you grew up eating split pea soup or are new to it like I was, I know you’re going to love this recipe.
Ingredients You’ll Need
Below is an overview of the ingredients and instructions to make the best split pea soup recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Veggies – Carrots, onion, and celery create a delicious, savory, sweet flavor base and add tons of nutrients to the soup.
- Dried Split Peas – The star of the show! Use dried green split peas.
- Herbs and Spices – A bay leaf, garlic powder, dried dill, salt, and pepper enhance the savoriness of the soup and add a delicious herbaceous taste.
- Stock – Use chicken stock or vegetable stock, opting for low-sodium varieties if possible.
- Ham – We make a big pot of this split pea soup recipe with ham every year after the holidays! It’s the perfect way to use up leftovers, but any cooked ham like ham shank, ham steak, or diced baked ham will work.
Helpful Tools
How to Make Split Pea Soup with Ham
- Boil. Add the split peas, veggies, bay leaves, garlic powder, stock, and water to a large pot. Cover with a lid, and bring the liquid to a boil.
- Simmer. Reduce the heat to a simmer, and let the soup cook with the lid slightly ajar until the soup thickens.
- Cool. Turn off the burner, and let the soup cool and thicken to your desired consistency.
- Combine. Remove the bay leaves. Then, stir in the diced ham, dried dill, salt, and pepper. Adjust the seasonings to taste, and enjoy warm with a slice of crusty bread!
Tips and Variations
- Feel free to add potatoes to make your soup even heartier.
- Use red lentils in place of split peas.
- Swap the ham with shredded chicken, leftover turkey, or crumbled turkey bacon.
- Make a vegetarian split pea soup by omitting the ham and using vegetable stock.
- Simmer the soup over medium-low heat until it thickens. Or, use an immersion blender to puree part of the peas for a creamier consistency.
- Add more stock if the soup is too thick for your liking.
Common Questions
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that it will thicken as it cools. So, add more stock as needed to thin it back out.
Yes! Once cool, you can transfer leftovers to freezer-safe containers, and freeze them for up to 3 months. It will expand as it freezes. So, make sure to leave space at the top!
Taw in the fridge overnight. Then, reheat individual portions in the microwave. Or, warm a large batch in a pot over medium heat on the stove, adding more stock as needed to thin it back out.
Nope! They will soften and become tender as the soup simmers.
More Delicious Soup Recipes
Best Split Pea Soup Recipe with Ham
Ingredients
- 2 cups dried green split peas or a 1lb bag
- 1 onion, diced
- 3 carrots, peeled & chopped
- 3 celery, chopped
- 2 bay leaves
- 1 teaspoon garlic powder or 2 teaspoons minced garlic
- 4 cups chicken or vegetable broth
- 4 cups water
- 3-4 cups leftover ham, chopped (or 12 slices cooked and crumbled turkey bacon)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried dill, more if desired
Instructions
- Place the split peas, onion, carrots, celery, onion, bay leaves, garlic, broth and water in a large pot. Cover and bring to a boil.2 cups dried green split peas, 1 onion, diced, 3 carrots, peeled & chopped, 3 celery, chopped, 2 bay leaves, 1 teaspoon garlic powder, 4 cups chicken or vegetable broth, 4 cups water
- Once boiling, reduce the heat and simmer with lid ajar for 2-3 hours or until desired thickness. The split peas will break down and the soup will become thick. The soup continues to thicken as it cools. Turn off the burner.
- Remove the bay leaves and discard. Add in the ham, salt, and pepper, and dried dill. Stir until combined and adjust the seasonings, if necessary.3-4 cups leftover ham, chopped, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon dried dill, more if desired
- Store the soup in an airtight container in the fridge for up to 4 days. The soup thickens as it cool, feel free to add more broth or water once reheated.
Notes
Nutrition
Did you enjoy this Split Pea Soup Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
We have made this so many times and always love it!