Split Pea Soup with Ham

This stovetop split pea soup with ham is made with tender split peas, savory ham, and a medley of fresh vegetables. It’s a hearty, easy-to-make recipe packed with rich, comforting flavors!

What I love about this recipe is how thick and flavorful it is. It’s pure comfort food in a bowl with a perfect melding of hearty flavors. Using smoked pork shoulder gives this split pea soup recipe a nice smokey taste, too.

I also love that you can use holiday leftovers to make this soup. It’s a good use of your leftover ham, smoked shoulder, or ham hocks.

For love of the soup… and peas

I love this pea soup for two reasons:

• It’s soup
• It has my favorite meat in it

The other pea soup recipe that is forever memorable and unbelievably delicious was my mother’s. I don’t have her exact recipe but I’ve gotten as close as I can to her original. One of the main differences is that my mom used to make homemade noodles and then add them to her pea soup.

I have never attempted to make Mom’s delicious triangles of homemade noodles to add to my recipe because I feel like I’d be disappointed. I’ve also never met anyone who’s had noodles in their pea soup.

But let me tell you, it was scrumptious.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.

Helpful tips

• Make sure to rinse and pick over the split peas. Here’s how: Add the split peas to a sieve and run cold water over the peas. Swish your fingers around the peas. Pick out any ‘bad’ peas or foreign matter.
• Some people soak their split peas. Sometimes I do, sometimes I don’t. The reason to soak peas is if you have digestive issues because soaking makes them easier to digest. I am not soaking the split peas in this recipe.
• If you DO want to soak your peas, here’s what to do: Rinse and pick over the split peas. Add the peas to a stockpot and add 8 cups of water. Turn the heat to high under the pot and bring it to a rolling boil. Turn off the heat, cover the peas, and let it sit for at least an hour.
• If you want this soup on your table faster, check out my instant pot version.
• I seldom use low-sodium broth. Here’s why – every low-sodium broth I’ve seen adds sugar to the broth to make up for taste. Even though I love sweets, I don’t like adding sweetness to foods that don’t usually have it.
• I almost NEVER peel potatoes before adding them to soup. I love the nutrients that the potato skins provide. Do what you prefer.
• The longer this soup sits, the thicker it will get. It is always thicker the next day.
• When you reheat this pea soup, you will probably have to add water to make it less thick. Add 1/4 cup to start.

How to make split pea soup with ham

Pre-step

Get a large stockpot or Dutch oven.

Step one

Gather the ingredients – split peas, onion, celery, carrots, potato, leftover smoked shoulder (with bone) or ham. (A)

Step two

Chop the onion and carrots into medium chunks and slice the celery.

Step three

Turn the heat on medium under the pan and once it heats up, add 2 tablespoons of olive oil.

Step four

Once the oil heats up, add the carrots, onion, celery, pepper, and salt. (B)

Step five

Cook the vegetables for 5 minutes, stirring occasionally. (C)

Step six

Wash and pick over the split peas. (See Helpful Tips for how.) Add peas to the vegetables. (D)

Step seven

Add the ham bone if you have it. (Mine is from a smoked shoulder.) (E)

Step eight

Add 4 cups of chicken broth and a bay leaf. (F)

Step nine

Turn the heat up to medium/high heat until the broth comes to a boil. Lower the heat to a simmer. Everyone’s stove is different, just make sure you have a slight boil. Simmer for an hour. Stir every 15 minutes.

Step ten

Right before the hour is up, cut up the potatoes into little cubes. Add the potatoes to the soup. Make sure the soup comes to a simmer again and cook for 20 minutes. (G)

Step eleven

Cut your leftover smoked shoulder or ham into chunks. (H)

Step twelve

Add the meat, and fresh thyme if you have it, to the soup, and let it cook for another 10 minutes. If you don’t have fresh thyme, you can add a teaspoon of dried thyme now. (I,J)

You will know that the pea and ham soup is done if the peas have broken down and the soup has thickened.

Once it’s done, take the bone out of the soup, remove any meat still clinging to the bone and add to the soup or eat it because you can.

I transfer the split pea and ham soup to a serving bowl. I add more fresh thyme because I love the herb with this pea soup.

Time to serve this split pea and ham soup.

And taste it.

So good.

I hope you enjoyed this split pea soup with ham recipe.

Storage and reheating

Refrigerator

• Store the soup in an airtight container in the refrigerator for up to 7 days.
• To reheat, pour the soup into a pot and warm it over medium heat on the stovetop, stirring occasionally. If the soup has thickened, add 1/4 cup of water or broth to loosen it to your desired consistency. You may need more liquid because the longer it sits, the thicker it gets.

Freezer

• Let the soup cool completely before freezing. Portion it into freezer-safe containers or resealable bags, leaving some space for expansion.
• Freeze for up to 3 months.
• To reheat, thaw the soup overnight in the refrigerator. Warm it in a pot on the stovetop over medium heat, stirring occasionally, and add water or broth if needed to adjust the consistency.

Other delicious soups

• Paella soup
• Udon noodle
• Instant pot lentil
• Clam chowder
• Cheeseburger soup

As always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!