Best Split Pea Soup Recipe (with Ham Bone)

I can’t wait to share my Split Pea Soup Recipe that turns a humble ham bone and holiday leftovers into a chunky, flavorful bowl with unexpected depth.

After every holiday I end up with a meaty ham bone and a pile of opinions about soup. My Best Split Pea Soup Recipe (with Ham Bone) is chunky, stubborn, full of surprises and kind of loud.

It features a yellow onion and that meaty ham bone that clings to memories, so nothing flashy just honest flavor. Folks type Split Peas Soup With Ham Bone or Split Pea Soup Crockpot, even Pea And Ham Soup when they brag about leftovers, but the name never tells you why people fight over the last bowl.

Try it once, you’ll call dibs next time.

Why I Like this Recipe

– I love how it warms me up on cold nights, tastes like a cozy hug from home and makes the whole house smell amazing.
– I like that its easy to tweak when Im tired so leftovers never get boring and I can change it up next day.
– I appreciate that it makes a lot without costing much, freezes great and stretches my meals for the week.
– I enjoy the combo of chunky and creamy textures and the deep smoky flavor, its filling and really satisfying.

Ingredients

• Split peas: Earthy, high in protein and fiber, keeps soup thick and filling.
• Ham bone: Loads of savory collagen and salt, gives deep meaty flavor to broth.
• Diced ham: Extra chewy bites, adds protein and salty punch, use sparingly if needed.
• Onion: Sweet when cooked, brings umami and body, balances the peas.
• Carrots: Adds natural sweetness, vitamin A, and a nice color pop.
• Celery: Fresh green notes, low calories, gives aromatics and subtle crunch.
• Potato: Optional creaminess, absorbs flavors, adds some carbs to make it hearty.
• Chicken stock: Builds savory depth without extra work, hydrates peas and rounds flavors.
• Apple cider vinegar: A splash brightens the whole pot, cuts richness and lifts flavors.
• Parsley: Bright herb garnish, gives freshness and a clean finish to each bowl.

Ingredient Quantities

• 1 pound (450 g) dried green split peas, rinsed and picked through
• 1 meaty ham bone, about 2 to 3 pounds, with some ham clinging to it
• 2 cups diced cooked ham, optional but great for extra chunks
• 2 tablespoons olive oil or unsalted butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, peeled and diced (about 1 1/2 cups)
• 2 celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 medium russet potato, peeled and diced (about 1 to 1 1/2 cups), optional
• 8 cups low sodium chicken stock or water (about 2 liters), plus more if needed
• 2 bay leaves
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika, optional
• 1 to 2 teaspoons kosher salt, start with 1 and adjust since ham adds salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon apple cider vinegar or lemon juice to finish, optional
• 2 tablespoons chopped fresh parsley for garnish

How to Make this

1. Prep everything: rinse and pick through 1 pound split peas, dice the onion, carrots, celery and potato (if using), mince garlic, and set the meaty ham bone and diced ham nearby.

2. Heat 2 tablespoons olive oil or butter in a large soup pot over medium heat. Add the diced onion, carrots and celery and cook until softened and the onion is translucent, about 6 to 8 minutes. Add the garlic and cook 30 seconds more.

3. Add the rinsed split peas, the ham bone, the diced ham (if using), diced potato (if using), 2 bay leaves, 1 teaspoon dried thyme or 1 tablespoon fresh thyme, and 1 teaspoon smoked paprika if you want smokiness. Pour in 8 cups low sodium chicken stock or water.

4. Bring to a gentle boil, skim any foam that rises to the top if you see it, then reduce heat to low so the soup simmers gently. Partially cover the pot and simmer until the peas are soft and breaking down, about 60 to 90 minutes, stirring every 15 minutes to prevent sticking and adding more stock or water if it gets too thick.

5. When the peas are tender and the broth is rich, remove the ham bone and let it cool a little. Use two forks to pull any ham off the bone and shred or chop it, then return the meat to the pot. Taste for salt since the ham adds saltiness.

6. For texture: mash some of the peas and potato right in the pot with a potato masher for a creamier, chunky soup. If you prefer very smooth, pulse with an immersion blender for a few seconds but dont overdo it unless you want a pureed soup.

7. Season with 1 to 2 teaspoons kosher salt starting with 1 teaspoon, and 1/2 teaspoon freshly ground black pepper. Adjust to taste, remembering the ham adds salt.

8. Stir in 1 tablespoon apple cider vinegar or lemon juice at the end to brighten the flavors, simmer 2 to 3 minutes more and re-taste.

9. Remove and discard the bay leaves, ladle the soup into bowls, sprinkle with 2 tablespoons chopped fresh parsley and serve hot. Leftovers get even better the next day and freeze well.

Equipment Needed

1. Large soup pot (about 8 quart), for simmering the peas and ham bone
2. Cutting board
3. Sharp chefs knife for chopping onions carrots celery and potato
4. Measuring cups and measuring spoons
5. Colander or fine mesh strainer to rinse the split peas
6. Wooden spoon or heatproof spatula to stir
7. Potato masher or immersion blender for texture control
8. Two forks for pulling meat off the bone and a ladle for serving

FAQ

Best Split Pea Soup Recipe (with Ham Bone) Substitutions and Variations

• Ham bone — Swap with smoked ham hocks (1 or 2) for basically the same smoky, meaty depth. If you want no pork, use 8 cups rich vegetable stock plus 1/2 to 1 teaspoon liquid smoke or 1 teaspoon smoked paprika and a handful of diced mushrooms for body. Watch salt, add less at first since hocks are salty too.
• Green split peas — Use yellow split peas 1 for 1, they behave the same. If you only have lentils, use brown or green lentils but expect them to hold shape more and cook faster, start checking at 20 minutes; red lentils will fall apart so use 3/4 the amount and cut simmer time a lot.
• Smoked paprika — No smoked paprika? Use regular paprika plus a pinch (1/8 to 1/4 tsp) of liquid smoke or 1/4 teaspoon chipotle powder for heat and smoke. Or use 1/2 teaspoon ground cumin plus 1/4 teaspoon sweet paprika if you want earthier notes.
• Apple cider vinegar — Swap 1 for 1 with lemon juice, white wine vinegar, or sherry vinegar. Any will brighten the soup, so add a little at a time and taste, you dont need much.

Pro Tips

1) Brown the ham bone and any big ham chunks first, either in the oven or right in the pot on medium high heat. It seems like extra work but that little bit of caramelization gives the whole soup a deeper, richer taste, and you wont miss the burned bits if you keep an eye on it.

2) Dont salt early, and if you can make it a day ahead chill it, scrape off the fat that solidifies on top, then reheat slowly. The soup tastes cleaner the next day and you can control salt far better after the flavors have settled.

3) For texture, mash only part of the pot not everything, or puree just a ladle or two and stir back in. That way you get creaminess without losing the bean bite, and its easier to fix if it gets too smooth you can always stir in extra diced ham or a few whole peas.

4) Brighten and round the flavors at the end, not the start. A splash of apple cider vinegar or lemon, a tiny pinch of smoked paprika or a dab of Worcestershire will wake it up, and fresh parsley at the end keeps it tasting lively. Trust me, a little acid at the end makes all the difference.