Turn that leftover ham into a bubbling pot of pure comfort—this split pea soup with ham is ready in just over an hour and tastes like it simmered all day.
⚡ Quick Recipe Snapshot: Prep: 10 minutes | Cook: 72 minutes | Total: 82 minutes | Servings: 10 | Calories: 267 per serving | Difficulty: Medium | Cuisine: American
Why This Recipe Works
- Smart shortcut: Diced ham and optional ham bone infuse deep, savory flavor without hours of prep or special ingredients.
- Texture magic: Split peas break down naturally as they cook, creating a naturally creamy, rustic soup without cream or fuss.
- Freezer-friendly and forgiving: Makes 10 servings, reheats beautifully, and actually tastes better the next day—perfect for busy families and meal prep.
Grocery List (& Shortcuts)
Main Players:
- 2 tablespoons extra virgin olive oil
- 1 cup diced onion
- 4 medium carrots, peeled and diced small
- 2 celery stalks, chopped
- 1 garlic clove, peeled and grated
- 1⁄8 teaspoon ground black pepper
- 1½ cups cooked ham, diced small
- 1 pound green split peas, rinsed
- 8 cups low-sodium chicken or vegetable stock
- 1 dried bay leaf
- Leftover ham bone (optional, but highly recommended for extra flavor)
- 1 cup peeled and cubed potatoes (optional, for heartier texture)
Smart Shortcut: Use pre-diced ham from the deli counter or leftover holiday ham—no need to cook it from scratch. If you have a ham bone, toss it in; it’s liquid gold for flavor.
Substitutions: Swap vegetable stock for chicken if you prefer. Diced turkey or bacon work in a pinch. Skip potatoes if you like a brothier soup, or add them for a heartier bowl.
Step-by-Step
Sauté the Aromatics
Heat the olive oil in a large soup pan or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant. You’re building the flavor base here—don’t rush it.
Build the Flavor
Stir in the grated garlic and black pepper, cooking for 1 minute until aromatic. Add the diced ham and stir, cooking for 2 minutes so the ham warms through and releases its savory goodness into the pot.
Simmer Until Creamy
Pour in the rinsed split peas, stock, bay leaf, and ham bone (if using). Bring to a boil, then reduce heat and simmer, covered, for 1 hour. The peas will soften and break down, creating that naturally creamy texture. If you’re adding potatoes, stir them in after 30 minutes of simmering.
Check periodically to make sure the liquid isn’t evaporating too quickly. If the soup looks too thick, add more stock or water to reach your preferred consistency.
Taste and Finish
Remove the bay leaf and ham bone. Taste for seasoning and add salt as needed—remember, your stock and ham are already salty, so go easy.
Theo’s Tips
- Texture tip: Love a chunky soup? Stop here. Prefer it smooth? Use an immersion blender to puree it partially or fully. I usually do a quick pulse to break up the peas while keeping some texture.
- The ham bone hack: If you don’t have leftover ham bone, ask the deli counter for one—they’re often free or super cheap and transform this soup from good to unforgettable.
- Make-ahead magic: This soup actually tastes better the next day when flavors meld. Make it on Sunday, refrigerate, and you’ve got weeknight dinners sorted.
Storage & Leftovers
Fridge: Store in an airtight container for up to 5 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of stock or water if it’s thickened too much.
Freezer: This soup freezes beautifully for up to 3 months. Ladle into freezer-safe containers or bags, leaving a little headroom for expansion. Thaw overnight in the fridge and reheat as above.
Can I make this in a slow cooker?
Absolutely. Sauté the aromatics and ham on the stovetop as directed, then transfer everything to a slow cooker with the peas, stock, and bay leaf. Cook on low for 6–8 hours. Add potatoes in the last 2 hours if using.
Do I have to rinse the split peas?
Yes—a quick rinse removes dust and debris. It only takes a minute and makes a real difference in the final soup.
What if my soup is too thick?
No problem. Stir in more stock, broth, or water a splash at a time until you reach your preferred consistency. Pea soup naturally thickens as it cools, so don’t panic if it seems a little loose when hot.
Can I use ham hock instead of diced ham?
Yes. Use 1 ham hock instead of diced ham, and increase cook time to 1½ hours so the meat becomes tender. Shred the meat before serving or leave it chunky—your call.
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Save This Recipe & Tell Me How It Went!
This hearty split pea soup with ham is the kind of recipe that gets better with time and tastes even cozier as leftovers. If you make it, I’d love to hear how it turned out—drop a comment below and let me know if you added potatoes, blended it smooth, or discovered your own twist. Bookmark it for next week, and stay cozy,
Theo
Leftover Ham and Split Pea Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large soup pan or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Stir in the grated garlic and black pepper, cooking for 1 minute until aromatic.
- Add the diced ham and stir, cooking for 2 minutes so the ham warms through and releases its savory goodness into the pot.
- Pour in the rinsed split peas, stock, bay leaf, and ham bone (if using).
- Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
- If you’re adding potatoes, stir them in after 30 minutes of simmering.
- Check periodically to make sure the liquid isn’t evaporating too quickly. If the soup looks too thick, add more stock or water to reach your preferred consistency.
- Remove the bay leaf and ham bone. Taste for seasoning and add salt as needed.