Ham and Split Pea Soup — A Hearty and Flavorful Delight

This warm and satisfying split pea soup with ham is packed with flavor, making it the perfect comfort food — an excellent way to repurpose leftover ham.

How to Prepare Split Pea Soup with Ham

The detailed ingredients and step-by-step directions can be found in the recipe below, but here’s a quick overview:

Ingredients for Ham and Split Pea Soup

Here’s what you’ll need to make this timeless ham and split pea soup recipe:

• Butter: Sauté the vegetables in butter for a rich flavor base. 
• Vegetables: The flavorful recipe starts with celery and onions. Of course, you’ll also need dried split peas! 
• Seasonings: This split pea soup with ham recipe is seasoned with fresh garlic, salt, pepper, and a bay leaf. 
• Ham: A pound of diced ham lends tons of savory, meaty flavor. 
• Stock: Use a quart of store-bought or homemade chicken stock (plus 2 ½ cups of water). 

How to Prepare Ham and Split Pea Soup

Here’s a quick rundown of the steps you’ll follow to make a delicious batch of ham and split pea soup at home:

1. Sauté garlic, onions, and celery in butter.
2. Add split peas, ham, and a bay leaf, then pour in stock and water.
3. Simmer until the peas are soft and the soup thickens. Season with salt and pepper to taste.

Best Side Dishes to Serve with Split Pea and Ham Soup

This hearty split pea and ham soup is filling on its own, but pairing it with a slice of crusty French bread, homemade croutons, or a classic grilled cheese sandwich makes it even more comforting.

How to Store Ham and Split Pea Soup

Store any leftover ham and split pea soup in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove or in the microwave. If you won’t be able to finish it in three days, you can freeze it for up to three months.

Tips and Praise from the Dinogo Community

“I’ve made this recipe multiple times and it’s always a hit,” says Joann Nalewanski. “The only change I made was boiling the ham bone a day ahead and using the ham stock (I refrigerated it overnight and skimmed the fat the next day) instead of chicken broth and water.”

“This is the best soup I’ve ever made,” shares karengseltzer. “The prep was so simple with just the perfect amount of ingredients. It was easy to make. I used the bone from a baked ham and added that to the pot. Perfect for a chilly winter day.”

“I absolutely love this recipe for using up leftover Thanksgiving ham!” says kpbella. “I’ve made it three times now... no changes to the ingredients. I cooked it in the crockpot on low for 8 hours. Absolutely delicious!”

Contributed by Corey Williams

Ingredients List

• 2 tablespoons butter

• 2 ribs celery, diced

• ½ onion, diced

• 3 cloves garlic, sliced

• 1 pound dried split peas, rinsed

• 1 pound cooked ham, diced

• 1 bay leaf

• 1 quart chicken stock

• 2 ½ cups water

• salt and ground black pepper to taste

Instructions

Add the split peas, ham, and bay leaf to the pot. Pour in the chicken stock and water, stir to combine, and let it simmer for about 1 hour and 15 minutes, until the peas are tender and the soup has thickened. Stir occasionally. Season with salt and pepper to taste before serving.

Nutritional Information (per serving)