When I got a request for Split Pea and Ham Soup, I figured it was time to skip the seasoning packet & make a delicious version from scratch. The results were scrumptious!

This Ham and Split Pea Soup Recipe isn’t something my mom made, since my dad was a die-hard Navy Bean Soup fan instead. So I cobbled a few recipes together and made use of the ham bone that had been in my freezer since Easter!

Why You Must Make

  • I was shocked at how flavorful this pea soup was!
  • Split pea soup with ham is a delicious winter comfort food.
  • Plus, if you have an old ham bone lingering in your freezer, this is the best way to utilize it!

Ingredient Notes

  • Kitchen Staples – Salt, Freshly Ground Black Pepper, Dried Thyme, Yellow or White Onion
  • Chicken Broth – I like the Pacific brand. I don’t use unsalted as this product isn’t overly salty.
  • Carrots – Peeled and diced.
  • Celery – Diced.
  • Green Split Peas – Rinse and drain before using.
  • Diced Ham and/or Ham Bone – Optional but it adds delicious umami. Along with the depth of flavor, a ham bone can provide collagen, amino acids, vitamins, and even essential fatty acids.
Split Pea Soup Ingredients with labels on a metal sheet pan.

Recipe Tips

  • PRO-Tip: Make sure to rinse and pick through your split peas. Occasionally you’ll find a tiny stone or some shriveled/discolored peas in the package.
  • The first step is to cook the peas. This will take up to an hour. You can use water, but I prefer using chicken stock or broth to infuse some flavor into the peas.
  • Strain and reserve the broth when the peas are cooked to add to the soup.
  • PRO-Tip: Adding a ham bone is optional, but a bone adds just as much flavor as the diced ham.
  • Cooking your onion, carrots, celery, and bell pepper in olive oil before adding them to the soup will help increase their flavor by caramelization and evaporation of some of their water content.
  • I used salted broth so I waited until the soup was cooked before tasting and adding additional seasoning.
  • If you don’t have leftover ham or a ham bone, you can buy a chunk of ham or even prosciutto to dice and add to your soup. Sauteing it briefly in the skillet you used to cook the vegetables will also boost its flavor.

How to Make

Frequently Asked Questions

What Are Split Peas?

They are a type of pea grown for drying. They’re dried, peeled, and split.

What Else Can Be Added to Split Pea Soup?

Minced garlic, other herbs, and chunks of new potatoes are tasty additions to pea soup. You can serve this soup with homemade croutons or garlic bread.

How Do You Make Pea Soup Thicker?

Besides simmering it longer to evaporate some of the liquid, you can whisk in some mashed potatoes or add a slurry of water and cornstarch and bring it to a boil while whisking.

How Long Can You Store Pea Soup?

Pea soup will keep chilled in the refrigerator for 3-4 days. It can also be frozen for up to 3 months in an airtight container. When you freeze, make sure you leave a little space to allow room for expansion as the soup freezes.

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Overhead of split pea soup in a white bowl with a bamboo handle spoon.

Split Pea and Ham Soup Recipe

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Yield 6 servings

A hearty split pea soup with ham and vegetables.


  • 1-2 tablespoons of olive oil
  • 1 yellow or white onion, diced
  • 4 carrots, peeled and diced
  • 2 stalks of celery, trimmed and diced
  • 2 cups green split peas, rinsed
  • 4 cups chicken stock or broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • Salt and freshly ground pepper, to taste
  • Meaty ham bone and/or diced ham


  1. Heat olive oil in a skillet and saute onion, carrots, celery, and diced ham if using, until tender. Set aside.
  2. Combine the peas with stock and water. Bring to a simmer, then cook, stirring occasionally until the peas are soft. Have the lid slightly ajar.
  3. When peas are soft, mash or puree them. I used my immersion blender.
  4. Add the cooked vegetables, diced ham and/or ham bone, and thyme.
  5. Simmer for another 30 minutes to allow the ham to infuse flavor into the soup.
  6. Check for seasonings and add salt and/or pepper to taste. Serve hot.


May add rice or potatoes if desired.

If you want your soup thinner, add water or broth. If you want it thicker, simmer longer to evaporate more of the broth.

Adapted from Mark Bittman.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 805mgCarbohydrates: 26gFiber: 7gSugar: 8gProtein: 21g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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