This recipe for Split Pea & Ham soup makes a hearty and vibrant soup that’s the perfect comforting, cold weather soup. This is a classic Soup can be made on the stove top or in a slow slow cooker on those busy days when you’re out and about.
This is the best soup I have made in a really long time! I have been craving split pea soup for a while, and 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. If you don’t have a ham bone handy, ham hocks add a lot of flavor too.
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 before making this soup – it’s really worth the extra trouble (see the tips section below for a link to a recipe).
This thick and hearty, split pea and ham soup is a meal in itself. Here’s how to make it…
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 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!
- For a kick of flavor, buy and extra ham hock and use it to make stock ahead of time. To make it you can follow this recipe on epicurious.
- Soaking Split Peas – Many people think it’s necessary soak split peas over night before cooking them, but it’s not imperative. Soaking peas shortens their cooking time to about 40 minutes apposed 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.
- Green Split Peas vs Yellow Split Peas: The only difference between green and yellow split peas is the color. There is no difference in taste.
- Split peas absorb lots of water as they cook, so check the soup often and add liquid 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.
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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.
- 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 lb dried split green peas rinsed
- 8 cups Ham Stock Chicken or vegetable stock will work too
- small bunch of parsely
- 1 bay leaf
- 1/2 teaspoon Smoked Paprika
- olive oil
- Salt and Pepper to taste
- 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.
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.
Stir in the potatoes and cook until soup is thick and peas have almost disintegrated, about 30 minutes more.
Remove the pot from the heat, and remove the bone to a bowl to cool.
Pull meat from ham bone and shred.
- Remove the herb bundle from the soup and discard.
Add the shredded ham and heat the soup to a simmer.
- If needed, season with salt and pepper.
- Serve hot.
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.
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.
This recipe was originally posted in January of 2015, but was republished in January of 2018 with new photos and step by step instructions.