Split Pea Soup with Ham Bone Recipe in 90 Minutes

Name: Split Pea Soup with Ham Bone
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 lb dried green split peas (rinsed and sorted); 1 meaty ham bone; 6 cups low-sodium chicken stock; 2 cups water; 2 cups chopped onion; 1 cup diced carrot ((¼-inch dice)); 1 cup diced celery ((¼-inch dice)); 2 cloves garlic (minced); ¼ cup unsalted butter; 1 cup diced ham ((¼-inch dice)); 1 large bay leaf; 2 teaspoons fresh thyme leaves (chopped)

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A meaty ham bone transforms humble split peas into a deeply savory, rustic soup that tastes like it simmered all day—but comes together in just 90 minutes.

Why This Recipe Works

Ham bone does the heavy lifting: One meaty bone infuses the entire pot with subtle smokiness and richness without any fuss or extra ingredients.
Soft, creamy texture: Split peas naturally break down into a thick, hearty base that feels cozy and satisfying without cream.
Weeknight-friendly shortcut: No overnight soaking, no pressure cooker needed—just one pot and 90 minutes of mostly hands-off simmering.

Grocery List (& Shortcuts)

Main Players

1 pound dried green split peas (rinsed and sorted)
1 meaty ham bone
6 cups low-sodium chicken stock
2 cups water
2 cups chopped onion
1 cup diced carrot (¼-inch dice)
1 cup diced celery (¼-inch dice)
2 cloves garlic, minced
¼ cup unsalted butter
1 cup diced ham (¼-inch dice)
1 large bay leaf
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper to taste

Smart Shortcut: No fresh thyme on hand? Swap in ½ teaspoon dried thyme—it’s more concentrated, so use less. The soup won’t skip a beat.

Substitutions:

No ham bone? Use ham hocks (they’re meatier and often cheaper) or substitute with 2–3 smoked turkey legs for a lighter take.
Vegetable stock: Works fine if you prefer a lighter flavor; just know the soup will be less savory.
Fresh vs. dried thyme: Use 1 teaspoon dried thyme total (split into two additions) instead of 2 teaspoons fresh.

Step-by-Step

Sauté the Aromatics

Melt butter in a large pot or Dutch oven over medium heat until the foaming subsides. Add onion, carrot, celery, ¼ teaspoon salt, and ½ teaspoon pepper. Cook for 5–8 minutes, stirring occasionally, until the vegetables are soft and translucent. Add minced garlic and cook for 1 minute more until fragrant. Stir in the rinsed split peas.

Build the Broth

Add the ham bone, bay leaf, and 1 teaspoon fresh thyme to the pot. Pour in chicken stock and water. Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered. Stir occasionally—this helps the peas cook evenly and prevents sticking on the bottom.

Simmer Until Creamy

Continue simmering for 60–90 minutes, depending on how thick you like your soup. The split peas will gradually soften and break down, thickening the broth naturally. As the soup thickens, stir more frequently to prevent scorching. If it gets too thick for your taste, add a splash of stock or water. You’ll know it’s done when the peas are completely tender and the broth is creamy and golden.

Finish Strong

Add the diced ham during the last 15 minutes of cooking. Remove the ham bone and bay leaf and discard. Stir in the remaining 1 teaspoon fresh thyme. Taste and season with additional salt and pepper as needed. Serve hot in bowls with buttery garlic croutons scattered on top and a crack of fresh black pepper.

Theo’s Tips

Texture tip: Love a chunky soup? Leave the ham bone in for the full 90 minutes and don’t worry if some peas stay whole—that rustic texture is part of the charm. Prefer it smooth? Blend half the soup with an immersion blender for a creamier consistency while keeping some texture.

Make-ahead shortcut: This soup freezes beautifully for up to 3 months. Cool it completely, divide into freezer-safe containers, and thaw overnight in the fridge. Reheat gently on the stovetop with a splash of water or stock to loosen it up.

Oops fix: If your soup tastes a little flat, it’s probably missing salt. Start with ¼ teaspoon and taste as you go—the ham bone adds saltiness, so go easy at first and adjust at the end.

Storage & Leftovers

Fridge: Store cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of water or stock if it’s thickened too much.

Freezer: This soup is a freezer dream. Cool completely, then transfer to freezer-safe containers or bags (leaving a little headroom for expansion). Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Can I use a pressure cooker or Instant Pot?

Yes! Sauté the aromatics using the sauté function, then add split peas, ham bone, stock, water, bay leaf, and thyme. Cook on high pressure for 20 minutes, then quick release. The soup will be ready in about 35 minutes total—a real time-saver if you’re in a rush.

What’s the best ham bone to buy?

Look for a meaty ham bone at the butcher counter or in the meat section—ask the butcher to save one for you if they don’t have any on display. Ham hocks work beautifully too and are often cheaper. Avoid ham bones that are mostly bone with little meat clinging to them.

Do I need to soak the split peas?

Nope! Unlike dried beans, split peas don’t require soaking. Just rinse and sort them (pick out any shriveled ones or debris) and you’re good to go.

Can I make this without the ham bone?

You can, but you’ll lose that smoky depth. If you skip it entirely, add a teaspoon of smoked paprika or a splash of liquid smoke to keep that rustic, savory flavor. Vegetarian? Use vegetable stock and add extra thyme and a bay leaf for depth.

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Save This Recipe & Tell Me How It Went!

This split pea and ham soup is the kind of recipe that gets better as it sits—perfect for meal prep, freezer stocking, or a quiet weeknight dinner. Bookmark it, make it, and come back to tell me how your version turned out. Did you add extra veggies? Swap the ham bone for something else? I’d love to hear what made it yours.

Stay cozy,
Theo