My family has been making this split pea soup with a leftover ham bone for decades. My Grandma and Mom made it, and now I also make it for my family. It is the most requested soup by my kids that I make, and we will have a ham dinner on purpose just so that I can make split pea soup for a few meals afterward! I’m not sure what we love more: the actual ham or the split pea soup we make after it!
Why I Think You’ll Love This Recipe!
- This simple waste-not, want-not recipe gets the most value from your meals with minimal effort and is very affordable.
- This is a great way to use up some of the vegetables in your fridge that are just on the edge of not being edible. I used a couple of handfuls of baby carrots that I had leftover – no waste!
- This soup freezes exceptionally well and doubles easily for large-batch cooking.
Split Pea Soup Using the Ham Bone
Split pea soup is best when made with a ham bone; you cannot beat the flavor that comes from simmering a ham bone in broth all day long. When you finish your ham dinner, remove most of the meat from the ham bone if you haven’t already done so when slicing the ham for your meal. Refrigerate for up to 3 days before using it in this soup.
Freeze the Ham Bone for Later
You don’t have to use the ham bone right away; you can freeze it for soup later ( I have a few ham bones in my freezer at any given time!). Place the bone in a freezer-safe bag and freeze for up to 3 months or up to 6 months if you vacuum seal the bone with your FoodSaver. Then, simply defrost in the refrigerator and use it in the recipe as directed.
Tips & Tricks for Making Split Pea Soup
- Do NOT add salt to this recipe until the very end! The ham and the chicken broth are both salty, taste-test once the soup is cooked completely.
- Remove the ham bone and any fat or rind from the soup before you eat it. Always check to make sure you have all of the bones removed.
- Thin out the soup with additional chicken broth if needed. This soup thickens in the refrigerator and might need to be thinned out when reheated the next day.
- Serve with my homemade garlic croutons and my homemade Texas toast!
More Split Pea Soup Recipes!
Storing and Freezing the Soup
Store the cooled soup in a closed container in the refrigerator for up to three days. You can also freeze the soup. You can freeze it flat in a sealed plastic freezer bag (this saves space by freezing it flat), defrost it in the fridge when you want it for dinner, and then reheat it. If you don’t want to use a plastic bag, freeze in a freezer-safe container. You can freeze this for up to three months.
Happy Cooking, I hope you enjoy this family recipe!
Karlynn
Split Pea and Ham Soup (Using the Ham Bone)
Ingredients
- 2 cups dried split peas rinsed well and drained
- 1 cup diced leftover ham
- 1 cup diced carrots 1-2 carrots
- 1 cup diced celery 2 stalks
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 2-3 small bay leaves
- 8 cups chicken stock extra if needed at the end of cooking
- 1 meaty ham bone
Instructions
Slow Cooker Split Pea Soup
- Place the green peas, diced ham, carrots, celery, onion, garlic, thyme and bay leaves into the bottom of the slow cooker.
- Remove the extra meat from the ham bone and dice it. Remove any fat or rind that you don't want in the soup. Place the diced ham into the slow cooker.
- Add the ham bone and nestle it into the middle of the ingredients in the slow cooker.
- Pour 8 cups of chicken stock over the top, making sure that the ham bone is submerged.
- Cook on low for 8-9 hours, stirring occasionally if possible. If needed, add more broth to the soup, ensuring the ham bone is mostly covered, and the soup doesn't get too thick.
- When the peas are soft and melt into the soup when stirred, remove the ham bone. Place on a cutting board and let cool until you can safely remove any excess ham off the bone. Mix any leftover ham into the soup. Remove all fat pieces or bones before eating.
- Mix the soup until all of the green peas are dissolved into the broth. Add extra broth to reach the desired thickness of soup if needed. Serve.
Stove Top Split Pea Soup
- Remove the extra meat from the ham bone and dice it. Remove any fat or rind that you don't want in the soup.
- In a large stockpot, add 1 tbsp of olive oil and heat to medium high heat.
- Fry the onions in the olive oil until soft, then add in the carrots and celery. Fry for another 5 minutes. Add in the garlic and thyme and saute for 1-2 minutes until fragrant.
- Pour in 6 cups of the chicken stock, then add in the split peas, the diced ham, the bay leaves, and the ham bone. Stir to combine.
- Cover and simmer on low-medium heat ( you want it to simmer lightly, not boil rapidly) for 90-120 minutes or until the peas are soft and dissolve into the soup. Stir the soup occasionally, ensuring that the peas don't stick to the bottom of the pot. Add in extra broth if needed.
- When the peas are soft and melt into the soup when stirred, remove the ham bone. Place on a cutting board and let cool until you can safely remove any excess ham off the bone. Mix any leftover ham into the soup. Remove all fat pieces or bones before eating.
- Mix the soup until all of the green peas dissolve into the broth. Add extra broth to reach the desired thickness of soup if needed. Serve.
Notes
Nutrition
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Marilyn says
I don’t often have a ham bone in my freezer but I usually have kielbasa or hot dogs that I will use in place of the ham bone. Just slice it up and place in the pot. Delicious!
K. Phillips says
It sounds delicious but I’m not sure the nutrition is always correct in some of these recipes for those that have health issues. For instance, I’m on a low carb diet for health reasons, and there are more than 10 carbs in a serving of the peas much less the other ingredients.
Marilyn Widman says
This recipe is wonderful.. I usually double it and make a big crockpot full!! If if it needs to be thickened, I add instant mashed potatoes 1/4 cup or so at a time – it thickens it up nicely…
Corinne Humphrey says
My husband and I love pea soup, we use the dried split green peas instead of the yellow ones, besides that everything is the same. I made some last week oh so good.
Lisa Coburn says
Making this tonight and want to double the recipe, I notice when I hit the 2x button the amount of split peas doesn’t increase. Is that a glitch or does the amount of peas stay the same for a doubled recipe? Thanks!
Karlynn Johnston says
That’s a glitch, double the peas! I’ll get someone to fix that!
Joanne Kalish says
I LOVE SPLIT PEA SOUP AND USE MY HONEY BAKED HAM BONE AFTER CHRISTMAS EVERY YEAR TO MAKE IT. I DON’T ADD THE LEFT KVER HAM FROM THE BONE OR CUT UP CHUNKS FROM THE HAM LEDT OVER UNTIL SOUP IS ABOUT DONE. IF ADDED BEFORE THEN SIUP GEFS TOO SALTY. THIS SOUP ALSO FREEZES REALLY WELL ALSO. I PUT IT IN FREEZER SAFE BOWLS SO IT’S READY IN MINUTES DEFROSTED AND REHEATED IN THE MICROWAVE WITHOUT HAVING TO DEFROST A WHOLE CONTAINER. THANKS FOR SHARING YOUR RECIPE, LISA.
JOANNE IN GEORGIA
Janelle says
Made this today and it turned out great! I only needed 6 cups of broth. I think I might be buying a bone-in ham more often as this was such an easy and delicious recipe! I wonder if this soup would freeze at all, since my crockpot could easily hold a double recipe.
Gloria says
I froze my leftover ham bone when making this soup should I let that thaw first or just throw it right into the crockpot?
Mr. Kitchen Magpie says
Go ahead and put it in, should work fine. Thanks for trying!
Barb says
How can this Split Pea soup be made in the Instant Pot?
Lauree says
can i use green split peas instead of yellow – what’s the flavor difference? Love that you are a prairie gal – in my back yard no less!
Nikki says
Sooooo good!! Sooooo easy! Did the bone in…followed recipe exactly and wouldn’t change a thing! Delish!!! Thank you 🙂
Barbara says
Love split pea soup, but I use water instead of chicken broth and it is delicious. Pretty much same recipe, I add black pepper, and don’t miss flavor of chicken broth at all!
Try it sometime.
Judy Beaton says
I made this simplely delicious soup yesterday and hubby said was the best split pea and ham soup I’ve ever made, and he’s one fussy eater.
Linda Becker says
Karlynn Johnson , I think I love you… the split pea soup was the best I ever had.
also reading your profile you seem like my kinda girl. best of luck to you ! I will continue to hunt for your receipts ,
Jeff says
5 hours in the crockpot and WOW! Very flavorful!
Over it says
Stop looking at them then. Simple really, no is hassling you for your choices.
Carolyn Smith says
Please send split pea recipe to my email. Don’t know how to pin.
Jill says
I love how thick this looks, but would you be able to send me (or post) the recipe with the ham bone in it? Is it just as thick as this soup looks? My mother in law had the best split pea soup and she died unexpectedly last year. She made her recipes by throwing stuff in, not measuring. I always enjoyed this soup at the table with her. I tried to ask her to let me know when she was going to make it and I would watch, but I never got the chance to. = (
Carly says
I’ve made this twice and it turned out beautifully every time! I omitted ham and used a cap of liquid smoke instead and threw in a handful of lentils, too. Delicious!
Mary P Hoffman says
One of my very favorites!
Gail Paton says
It’s like liver, you love it or hate it…I
Esther says
Hi Karlynn, I’m making this today. I did a batch with Christmas ham bone some time ago and it was soooo good, now I’m trying without the bone. I love my soup crazy thick as well. Thanks for the post and keep up the good work.
Wanda N. Gillespie says
Do you think that classic Canadian fare is back bacon poutine and fried dough A.K.A a beaver tail? The pea soup is also a great first course for a more elaborate vegetarian meal or any dinner party for that matter. This is a fabulous satisfying dish that will please any palate and it s Canadian to boot. It does not get any better than that eh?