Save A comforting, savory soup made with split peas, leftover ham, and a ham bone for rich, smoky flavor—perfect for chilly days and making the most of leftovers.
This soup always reminds me of cool evenings when I make use of leftover holiday ham and enjoy a meal that warms the whole family from the inside out.
Ingredients
- Ham bone: 1 leftover ham bone (with some meat attached)
- Cooked ham: 1 cup cooked ham, diced
- Onion: 1 large onion, diced
- Carrots: 2 carrots, peeled and diced
- Celery: 2 celery stalks, diced
- Garlic: 2 cloves garlic, minced
- Bay leaf: 1 bay leaf
- Split peas: 2 cups dried split peas, rinsed and sorted
- Chicken broth: 8 cups low-sodium chicken broth (or water)
- Dried thyme: 1 teaspoon dried thyme
- Black pepper: 1/2 teaspoon black pepper
- Salt: Salt, to taste
Instructions
- Prepare vegetables:
- In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes, until softened.
- Add aromatics:
- Add garlic and cook for 1 minute until fragrant.
- Combine main ingredients:
- Stir in split peas, ham bone, bay leaf, thyme, and black pepper. Pour in chicken broth.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until peas are very tender and soup thickens.
- Finish soup:
- Remove the ham bone and bay leaf. Let bone cool slightly, then pick off any remaining meat and return it to the pot along with diced ham.
- Season and blend:
- Taste and adjust seasoning with salt and additional pepper if needed. For a creamier texture, use an immersion blender to partially puree the soup, if desired.
- Serve:
- Serve hot with crusty bread.
Save We always gather in the kitchen to ladle out big bowls, and the delicious aroma reminds us of days spent together as a family.
Required Tools
Large soup pot or Dutch oven, cutting board and knife, ladle, immersion blender (optional)
Allergen Information
Contains none of the top 8 allergens. If using store-bought broth or ham, check labels for gluten or other allergens.
Nutritional Information
Per serving: 320 calories, 8 g total fat, 38 g carbohydrates, 22 g protein.
Save This soup gets even better the next day. Just heat, thin with a splash of water if needed, and enjoy!
Recipe Questions & Answers
- → Can I make this soup vegetarian?
Yes, omit the ham and ham bone and use smoked paprika along with vegetable broth to mimic the smoky flavor.
- → How long should I cook the split peas?
Simmer for 1.5 to 2 hours until the split peas are very tender and the soup thickens naturally.
- → What is the purpose of the ham bone?
The ham bone adds a rich, smoky depth to the broth, enhancing the overall flavor of the soup.
- → Can I adjust the soup’s texture?
Yes, use an immersion blender to partially puree the soup for a creamier consistency if preferred.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently, thinning with broth or water as needed.