This is a classic recipe for Split Pea & Ham soup can be made on the stove top or in a slow cooker on those busy days when you’re out and about.
This recipe makes a hearty and vibrant soup that’s the perfect comforting, cold weather soup.
This is the best soup I have made in a really long time! I have been craving split pea soup for a while. So, when I had a ham bone left over from our Christmas dinner, I knew I had to make one of my all-time favorite soups.
Why This Recipe Works
- Cooking the ham on the bone in the soup adds a ton of flavor.
- This thick and hearty, split pea and ham soup is a meal in itself.
- Having the option to cook stove top or in the slow cooker gives you more options to suit your family.
Using Homemade Stock
When I made the ham for Christmas, I froze the liquid I boiled the ham in before baking and used that as the stock for my soup.
It added so much flavor! I highly recommend making some of your own stock before making this soup – it’s really worth the extra trouble (see the tips section below for a link to a recipe).
Green Split Peas vs Yellow Split Peas
The only difference between green and yellow split peas is the color. There is very little difference in taste. You can use either one or a mixture of both in this recipe.
To Soak or Not To Soak
Many people think it’s necessary to soak split peas overnight before cooking them, but it’s not imperative.
Soaking peas shortens their cooking time to about 40 minutes opposed to 1 -2 hours (depending on the brand you buy). You can do this if you want to cut down the cook time, but in my opinion, this will cut down on flavor.
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How to Make Split Pea and Ham Soup
Start with rinsing the dried split peas (for information on soaking split peas, see the tips section at the bottom of this post). Once. Rinsed, set aside.
Chop the carrots and celery into bite-sized pieces.
Tie the parsley and bay leaf together with kitchen string.
Chop the onion and then in a large soup pot, saute the onions over medium heat in olive oil until translucent (about 4-5 minutes).
Add the garlic and cook another minute.
Add the peas, hocks, carrots, celery and herb bundle.
Followed by the stock, paprika and salt & pepper to taste.
Bring to a boil over high heat. Lower the heat to a simmer; cover and cook (stirring often) for 30 minutes, then stir in the potatoes until soup is thick and peas have almost disintegrated, about a half hour more, depending on how soft you like your peas.
Remove the pot from the heat, and remove the hocks to a bowl to cool. Pull meat from bone and shred.
Remove the herb bundle from the soup and discard. Add the ham and heat the soup to a simmer. If needed, season with salt and pepper. Serve hot.
Enjoy every last bite!
Cook’s Tips:
- For a kick of flavor, buy an extra ham hock and use it to make stock ahead of time. To make it you can follow this recipe on epicurious.
- Split peas absorb lots of liquid as they cook, so check the soup often and add extra stock as needed.
- The peas in this soup only need to be cooked until tender, but if you like a smoother, creamier soup, cook them longer until they are soft and falling apart.
- For an even silkier soup, puree it (before adding the shredded ham meat) with an immersion blender or in batches in a blender or food processor.
- To make this recipe in the slow cooker, follow the instructions to where you lower the heat to a simmer and then add it to a slow cooker and cook on low for 4 hours, add the potatoes and then cook a further 1-2 hours.
FAQs
Can Split Pea and Ham Soup be frozen? Split Pea Soup freeze well. Allow the soup to cool before freezing (don’t leave to cool at room temperature over an hour to avoid harmful bacteria).
Freezing Split Pea and Ham Soup: Portion the soup into freezer bags or freezer safe containers or fill an airtight container as much as possible (to avoid too much air being trapped) and freeze stacked on top of each other.
To Freeze Split Pea and Ham Soup Freezer Bags: Fill three quarters if the way up, force out as much air as possible before sealing and store flat in the freezer.
How long can Split Pea and Ham Soup be stored in the refrigerator? Stored in an airtight container, split pea and ham soup can be stored in the fridge for up to 3 days.
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Split Pea and Ham Soup
A delicious soup that's great for using up baked ham leftovers. It's a hearty soup substantial enough to have as a meal.
Ingredients
- 1 Large Ham Bone or a large ham hock
- 1 large yellow onion chopped
- 2 cloves garlic finely chopped
- 3 medium carrots chopped into bite sized peices
- 3 stalks of celery chopped
- 3 potatoes peeled and diced
- 1 pound dried split green peas rinsed
- 8 cups Ham Stock Chicken or vegetable stock will work too
- small bunch of parsley
- 1 bay leaf
- 1⁄2 teaspoon Smoked Paprika
- olive oil
- Salt and Pepper to taste
Instructions
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In a large soup pot, saute the onions over medium heat in olive oil until translucent (about 4-5 minutes) add the chopped garlic and cook another minute (being careful to not let it get too dark). Add the peas, hocks, carrots and celery.
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Tie the parsley and bay leaf together with kitchen string. Add the herb bundle, stock, paprika and salt & pepper to taste. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook (stirring often) 30 minutes.
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Stir in the potatoes and cook until soup is thick and peas have almost disintegrated, about 30 minutes more.
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Remove the pot from the heat, and remove the bone to a bowl to cool.
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Pull meat from ham bone and shred.
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Remove the herb bundle from the soup and discard.
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Add the shredded ham and heat the soup to a simmer.
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If needed, season with salt and pepper.
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Serve hot.
Recipe Notes
To make this recipe in the slow cooker: Follow the instructions to where you lower the heat to a simmer and then add it to a slow cooker and cook on low for 4 hours, add the potatoes and then cook a further 1-2 hours.
For the Ham Bone: Using a bone with a good amount of meat still attached is best so you'll have enough meat for the soup.
Top Tips
- Split peas absorb lots of liquid as they cook, so check the soup often and add extra stock as needed.
- The peas in this soup only need to be cooked until tender, but if you like a smoother, creamier soup, cook them longer until they are soft and falling apart.
- For an even silkier soup, puree it (before adding the shredded ham meat) with an immersion blender or in batches in a blender or food processor.
Update Notes:
This recipe was originally posted in January of 2015 but was republished in January of 2018 with new photos and step by step instructions.
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Jemma says
Hi Erren, LOVE the new photos in the post! I love this recipe. We make it every time we have a leftover ham bone. Delicious!
Erren says
Hi Jemma, That’s so great to hear! 🙂 Thanks for the wonderful feedback!
Lori says
Great idea to make the ham bone stock in advance, then refrigerate and skim the fat before making the soup. I really like this recipe.
Erren says
Thanks so much, Lori!