Best Pea Soup with Ham Bone – Hearty, Classic & Comforting

Introduction

Few soups evoke the feeling of warmth and comfort like a bowl of split pea soup with ham bone. Rich, hearty, and loaded with smoky depth from the ham, this timeless classic has long been a staple in kitchens around the world — and for good reason.

Perfect for using up leftover ham or a holiday ham bone, this soup simmers slowly to coax every bit of flavor into a thick, velvety broth. The split peas break down into a creamy consistency, and the tender chunks of ham add both protein and rich texture.

Ideal for cold nights, meal prep, or nourishing family dinners, this is the kind of soup that tastes even better the next day — a true comfort food tradition that never goes out of style.

Ingredients Overview

This soup is made with simple, wholesome ingredients — but the key to its incredible flavor lies in the ham bone, which infuses the broth with a deeply savory note.

Split Peas:

• Dried green split peas (1 lb / about 2¼ cups) – No need to soak. They soften naturally during cooking.

• Rinse thoroughly to remove dust and debris.

Ham Bone:

• Smoked ham bone or leftover ham hock – Adds flavor, saltiness, and bits of tender meat.

• If you don’t have a bone, use chopped smoked ham and add a bit of smoked paprika or liquid smoke for depth.

Aromatics:

• Yellow onion (1 large), diced

• Carrots (2–3), diced

• Celery (2 stalks), diced

• These classic mirepoix vegetables build the flavor foundation.

Garlic & Herbs:

• Garlic (2–3 cloves), minced

• Bay leaves (2)

• Thyme (½ tsp dried or 2 sprigs fresh) – Earthy and aromatic

• Black pepper (to taste) – For balance and gentle heat

Broth & Liquid:

• Chicken broth or water (6–7 cups) – Use a mix of broth and water if your ham is very salty.

• Optional splash of white wine or apple cider vinegar – Enhances the depth and balance.

Step-by-Step Instructions

1. Prepare the Vegetables

• Dice onion, carrots, and celery. Mince the garlic.

• Rinse the split peas under cool water until the water runs mostly clear.

2. Sauté the Base

• In a large Dutch oven or soup pot, heat 1 tbsp olive oil or butter over medium heat.

• Add onions, carrots, and celery. Sauté for 6–8 minutes until softened and fragrant.

• Stir in garlic and cook for 1 minute more.

3. Add Peas, Ham Bone, and Liquid

• Add the rinsed split peas to the pot.

• Nestle the ham bone in the center.

• Pour in 6–7 cups of chicken broth or water.

• Add bay leaves, thyme, and a few grinds of black pepper.

4. Simmer Low and Slow

• Bring to a boil, then reduce heat to low.

• Cover and simmer for 1½ to 2 hours, stirring occasionally.

• The peas will break down and thicken the soup as it cooks.

5. Finish and Shred Ham

• Once the peas are soft and the soup is thickened, remove the ham bone.

• Shred any remaining meat off the bone and return it to the pot.

• Taste and adjust seasoning — you may not need much salt depending on your ham.

6. Serve Warm

• Ladle into bowls and serve hot with crusty bread, cornbread, or crackers.

Tips, Variations & Substitutions

Tips:

• Soup too thick? Add a splash of broth or water to loosen.

• Want it smoother? Use an immersion blender to partially puree — just pulse for a few seconds.

• Let it rest! The flavor deepens as it sits, making leftovers even better.

Variations:

• Vegetarian version: Omit the ham bone and add smoked paprika, a splash of soy sauce, and extra herbs for umami.

• Add potatoes: Diced Yukon gold potatoes add extra heartiness.

• With barley or rice: Stir in cooked barley or brown rice at the end for texture.

Substitutions:

• No ham bone? Use diced smoked ham and add it during the last 30 minutes of cooking.

• Low-sodium broth: Use low-salt broth if your ham is salty to avoid overseasoning.

• Fresh herbs: Swap dried thyme for fresh rosemary or parsley for a brighter flavor.

Serving Ideas & Occasions

This soup is perfect for:

• Post-holiday dinners – A great use for leftover Easter or Christmas ham

• Meal prep – Freezes beautifully and reheats even better

• Family-friendly dinners – Kid-approved and nutrient-dense

• Cold-weather meals – Thick and warming, like a hug in a bowl

Best Sides:

• Crusty bread or sourdough toast

• Buttermilk biscuits or cornbread muffins

• Simple green salad or roasted Brussels sprouts

• Sharp cheddar on the side for a cheesy contrast

Nutritional & Health Notes

Split pea soup is not only comforting but also packed with fiber, plant protein, and vitamins. The ham adds extra protein and richness, making this a well-rounded, filling meal.

Per serving (approx. 1½ cups):

• Calories: ~300–350

• Protein: ~20g

• Carbs: ~30g

• Fiber: ~10g

• Fat: ~12g

• Sodium: varies based on ham and broth

Health Benefits:

• High in fiber — great for digestion and blood sugar balance

• Rich in potassium, iron, and B vitamins

• Low in cholesterol if made with lean ham

FAQs

Q1: Can I make this in a slow cooker?

A: Yes! Combine all ingredients in a slow cooker and cook on low for 8 hours or high for 4–5 hours. Remove the ham bone, shred meat, and stir back in before serving.

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Q2: Do I need to soak split peas first?

A: No soaking needed. Green split peas cook down well in soups and naturally break apart during simmering.

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Q3: What’s the difference between split pea soup and lentil soup?

A: Split peas are hulled and split, and they create a smoother, thicker soup. Lentils hold their shape more and have a slightly different flavor and texture.

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Q4: Can I freeze pea soup?

A: Absolutely. Let it cool completely, store in airtight containers, and freeze for up to 3 months. Reheat gently on the stove with a splash of water or broth.

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Q5: Why is my soup too salty?

A: Ham bones can be quite salty. Always taste before adding extra salt, and use low-sodium broth to control the salt level.

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Q6: Can I make this soup creamy?

A: The soup becomes naturally creamy as the split peas break down, but for extra richness, stir in a splash of cream or a knob of butter at the end.

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Q7: What if my soup is too thick?

A: Stir in more broth or hot water until you reach your desired consistency. It tends to thicken a lot as it cools.

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