Split Pea and Ham Soup

Name: Split Pea and Ham Soup with Ham Bone
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 yellow onion, chopped; 4 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 1 lb dried split peas, rinsed; 1 leftover ham bone; 8 cups water; 1 tbsp chicken bouillon powder; 1 tsp ground thyme; 1 bay leaf; 2 tbsp butter; salt, to taste; black pepper, to taste; croutons, for garnish

This split pea and ham soup transforms a leftover ham bone into a deeply flavored, hearty bowl by building layers with mirepoix, fresh herbs, and slow simmering. The result is tender shredded ham throughout a creamy, satisfying broth.

🌍American 🏷️Split pea soup 🏷️Ham soup 🏷️Soup 🏷️Comfort food Winter recipe

🏷️

🏷️Leftover ham

-0:00

jackiehartlaubonTikTok

Total

1h 15m

Servings

6

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

2 tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 lb dried split peas, rinsed
1 leftover ham bone
8 cups water
1 tbsp chicken bouillon powder
1 tsp ground thyme
1 bay leaf
2 tbsp butter
salt, to taste
black pepper, to taste
croutons, for garnishoptional

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Instructions

1
In a large pot or Dutch oven, heat olive oil over medium heat.
2
Add the chopped onion and sauté until softened, about 5-7 minutes.
3
Add the minced garlic and cook for another minute until fragrant.
4
Stir in the chopped celery and carrots and cook for 5 minutes.
5
Add the ham bone, rinsed split peas, water, chicken bouillon, ground thyme, and bay leaf to the pot.
6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the peas are tender.
7
Carefully remove the ham bone and bay leaf from the soup.
8
Shred the meat from the ham bone, discarding any excess fat.
9
Return the shredded ham to the soup and stir in the butter until melted.
10
Season with salt and pepper to taste.
11
Serve hot, garnished with croutons if desired.

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Tips & Notes

Pro tips

Cook the mirepoix in olive oil for 5–7 minutes before adding the peas and ham bone to develop a deeper, more complex flavor base.
Skim any foam that rises to the surface during the first 10–15 minutes of simmering for a clearer, cleaner broth.
Shred or dice the ham from the bone only after it has simmered and cooled slightly; it will be easier to handle and the meat will separate cleanly.
Taste and adjust seasoning at the end—ham bones vary in saltiness, so go light on salt initially and season to preference.

Substitutions

Chicken or vegetable broth → water (replaces part or all of the 8 cups water for richer flavor)
Ground thyme → 1 bay leaf or 1 tsp dried oregano (different herb profile but maintains aromatics)
Chicken bouillon powder → 1 ham bouillon cube or 1 cup additional ham broth (if available)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months; reheat gently on the stovetop, adding water if the soup has thickened.

Common Questions

Can I use ham hock instead of a ham bone?

Yes. A ham hock will work well and may add slightly more meat; simmer for the full time to extract maximum flavor and collagen.

Do I need to soak the split peas first?

No, rinsing is sufficient. Split peas break down quickly during cooking and don't require overnight soaking like whole dried peas.

How long does this soup keep?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, thinning with water if needed.

Can I make this in a slow cooker or Instant Pot?

Yes. For slow cooker: combine all ingredients and cook on low for 6–8 hours. For Instant Pot: use high pressure for 20 minutes, then natural release for 10 minutes.