Ham and Split Pea Soup Recipe — A Great Soup

This hearty split pea soup with ham has a slightly sweet, somewhat salty, and subtle smoky flavor. An ideal fall or winter soup — great for lunch or dinner.

By John Mitzewich

This cozy split pea soup with ham is hearty, flavorful, and oh-so comforting — a delicious way to use leftover ham.

How to Make Split Pea Soup With Ham

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Split Pea with Ham Soup Ingredients

These are the ingredients you’ll need for this classic 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 Make Split Pea with Ham Soup

Here’s a brief overview of what you can expect when you make split pea soup with ham at home:

Cook the garlic, onions, and celery in butter.
Add the split peas, ham, and bay leaf. Stir in the stock and water.
Cook until the peas are tender and the soup is thick. Season with salt and pepper.

What to Serve With Split Pea and Ham Soup

This satisfying split pea and ham soup is quite filling, so it’s not necessary to pair it with any sides — but a crusty French bread, homemade croutons, or a grilled cheese sandwich for dipping will take this comfort food recipe over the top.

How to Store Split Pea Soup With Ham

Store your leftover ham and split pea soup in an airtight container in the refrigerator for up to three days. Reheat on the stove or in the microwave. If you don’t think you’ll eat the soup within three days, you can freeze it for up to three months.

Ingredients

1/2x

Original recipe (1X) yields 8 servings

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

Directions

Gather all ingredients.

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Melt butter in a large soup pot over medium-low heat. Stir in celery, onion, and sliced garlic; cook and stir until onions are translucent but not brown, 5 to 8 minutes.

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Stir in split peas, ham, and bay leaf. Pour in chicken stock and water; stir to combine and simmer until peas are tender and soup has thickened, about 1 hour and 15 minutes. Stir occasionally.

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Season with salt and black pepper to serve.

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Enjoy!

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