Split Pea Soup with carrots, celery, herbs & smoky ham slow-simmers until thick, making a comforting dinner with only 10 minutes of prep.
I make this Split Pea Soup any time we have leftover ham because it is one of the easiest ways to turn it into a full, hearty meal. After making it with both diced ham and a ham bone, I keep coming back to this version because it gives you the best mix of smoky flavor, creamy split peas, and tender veggies without any extra fuss. It is a great recipe for families and beginner cooks, as it is simple, forgiving, and reheats well.
Table of contents
Why This Soup Recipe is Perfect for Leftover Ham
Leftover ham gives this split pea soup a rich, smoky flavor and turns simple pantry ingredients into a hearty, satisfying meal. It is an easy, budget-friendly way to use every bit of your holiday ham, and you can even use the ham bone for added flavor, especially in the pressure-cooker version below.
Ingredients
Split peas: Be sure to grab dried split peas for this recipe, either green or yellow. Green split peas are a little sweeter, while yellow ones have a slightly earthier flavor, but both cook down into that thick, creamy texture you want. No soaking needed, which is always nice, but I do like to rinse them and check for any little bits of debris first.
Ham: Ham is what gives this soup its smoky, savory flavor. Leftover honey ham is perfect here, and if you have a ham bone, definitely use it because it adds even more flavor as the soup simmers. A ham hock works too, or you can just use diced ham steak if you are making this without holiday leftovers.
Broth: I like using low-sodium broth so you can better control the salt. If you are making this with ham, that is especially helpful since some ham is saltier than others. Vegetable broth is the best choice if you want to skip the ham and keep the soup vegetarian, while chicken broth gives it a slightly richer flavor if you are not worried about that. Either way, it is best to taste at the end and add extra salt only if needed.
Mirepoix: The onions, carrots, and celery give the soup its classic, cozy flavor. They add a little sweetness and really round everything out as it cooks. I usually use yellow onion, but white onion is totally fine too.
Aromatics: Garlic, black pepper, and dried thyme keep the flavor simple but really good. They give the soup a slow-simmered, homemade taste without making the ingredient list fussy. If you want a little extra herby flavor, a bit of rosemary is really nice too, especially if you are using a ham bone.
How to Make Split Pea Soup
This stovetop method gives you a thick, hearty split pea soup in just a few simple steps.
STEP ONE: Heat the olive oil in a large stock pot over medium heat, then cook the carrots, onion, and celery until the onion is softened and translucent. Stir in the garlic, pepper, and thyme and cook just until fragrant, then add the broth, water, and split peas. Bring everything to a boil, lower the heat to a gentle simmer, cover, and cook.
STEP TWO: When the soup is ready, the split peas should be very soft and starting to break down, and the soup will look thicker. For a chunkier soup, stir in the diced ham and let it simmer until warmed through. If you want it smoother and creamier, blend all or part of the soup with an immersion blender before adding the ham, then simmer until the ham is hot.
STEP THREE: Once the ham is heated through, taste the soup and add salt only if needed. Then ladle it into bowls, add a little thyme on top if you want, and serve warm.
Tips and Variations
These simple tips will help you get the best flavor, texture, and consistency every time you make split pea soup.
- No Soaking Needed: Split peas are way easier than dried beans because you do not need to soak them first. Just give them a quick rinse, check for any little bits, and you are good to go.
- How To Control The Thickness: This soup thickens a lot as it sits, especially once it cools. Just stir in a little extra broth or water until it is the consistency you like.
- Use The Ham Bone If You Have It: If you have a leftover ham bone, throw it in. It adds so much smoky flavor and makes the soup taste even richer.
- Broth swap: I usually go with low-sodium vegetable broth, but chicken broth works great, too. Since ham can be pretty salty, it is smart to wait until the end before adding any extra salt.
- Easy Add-In Ideas: If you want to make it even heartier, diced potatoes are really good in here. Frozen diced hash browns work too, and pre-chopped mirepoix is such a nice shortcut when you want to keep things easy.
- Troubleshooting: If the soup feels too thick, add a little more broth. If it seems too thin, let it simmer a bit longer. If it turns out saltier than you wanted, stir in a splash of water or broth to mellow it out.
Slow Cooker Method
This method is great when you want to let the soup cook low and slow with very little hands-on time.
Use: 1 pound dried split peas, 5 cups chicken or vegetable broth, 2 cups diced ham, 2 diced celery ribs, 2 diced carrots, 1 diced onion, 1 bay leaf, and 1 teaspoon dried thyme.
Cook: Cover and cook on LOW for about 8 hours, until the split peas are soft and the vegetables are tender.
Finish: Remove the bay leaf, give the soup a good stir, and season with salt and pepper to taste.
Pressure Cooker Method
You’ll love my Instant Pot Split Pea Soup recipe when you want that deep, smoky flavor in less time.
Ingredients
- 2 tablespoons olive oil
- 2 medium yellow onions peeled and diced
- 3 medium carrots peeled and diced
- 2 ribs celery ends removed and diced
- 3 cloves garlic minced
- 1 tablespoon dried thyme
- 1 teaspoon black pepper
- 1 pound dried split peas rinsed well
- 8 cups water
- 2 cups vegetable broth
- 4 cups leftover ham chopped into small pieces (about 1 ¼ pound)
- salt to taste
Instructions
- Place a large pot (5+ quarts) over medium heat and add 2 tablespoons olive oil.
- Once the oil is hot, add 2 medium yellow onions, 3 medium carrots, and 2 ribs celery and cook for about 5 minutes, stirring often. Then add 3 cloves garlic, 1 tablespoon dried thyme, and 1 teaspoon black pepper. Stir and cook for 1 more minute.
- Add 1 pound dried split peas, 8 cups water, and 2 cups vegetable broth. Bring to a boil. Then lower the heat to medium-low to keep the soup at a slow boil and cover the pot. Cook for about 90 minutes until the split peas are very tender and beginning to fall apart.
- If desired, use an immersion blender to puree the peas into the broth.* You can blend until smooth or leave some peas whole in the soup.
- Add 4 cups leftover ham to the soup along with 1 teaspoon salt. Simmer until the ham is warmed through. Check the seasoning and add more salt to taste as needed.
- Ladel into bowls and serve warm with a sprig of fresh thyme for garnish, if desired
Notes
Nutrition
Storage and Reheating
Refrigerator: Chill for up to 3 days in an airtight container after the soup has cooled
Freezer: Let the soup cool, then store it in an airtight container and freeze it for up to 3 months. Thaw overnight in the fridge before reheating
Reheating: Warm the soup on the stove over medium-low heat for about 10 minutes, stirring occasionally, or microwave it in 30-second bursts until hot. Add a splash of broth or water as needed since it thickens as it sits.
Other Recipes to Serve with Split Pea Soup
Split pea soup is filling enough to be a meal on its own, but if you want something on the side, crusty bread, dinner rolls, drop biscuits, cornbread, crackers, or a grilled cheese sandwich are all great with it.
Other Luscious Leftover Ham Recipes!
Have more leftover ham? Try one of these easy recipes next!
- Easy Ham Tetrazzini
- Ham and Egg Breakfast Taquitos
- Cheesy Ham and Hash Brown Casserole
- Slow Cooker Ham and Potato Cheese Soup
- Cheesy Broccoli Ham Casserole
- Ham and Pineapple Pasta Bake
Leave a Reply