This split pea soup with ham is loaded with veggies and smoky flavor. It's an easy one-pot dinner perfect for using leftover ham. Make this comforting soup toni

Why This Split Pea Soup with Ham Is a Weeknight Winner

This split pea soup with ham is the kind of meal you turn to when you need something warm and filling without a lot of fuss. It’s one of my husband Josh’s all-time favorites, and we always make it after the holidays when there’s leftover ham to use up. The ham bone simmers with the peas, giving the broth a deep, smoky flavor that you just can’t get any other way. It’s a one-pot dinner that practically cooks itself while you go about your evening.

Why You’ll Love This Easy Split Pea Soup

It makes good use of leftover ham, no more wondering what to do with that holiday bone.
No soaking required. Just rinse the peas, toss them in, and let the pot do the work.
Everything cooks in one pot, so cleanup is quick and easy.

Key Ingredients for Homemade Split Pea Soup

Dried green split peas, These are the base of the soup. They break down as they cook, creating a creamy texture without any blending. You can find them in the dried beans aisle of most grocery stores. Yellow split peas work too, but the color will be different.
Ham hocks, They add a rich, smoky flavor that makes this soup taste like it simmered all day. If you have a leftover ham bone from a holiday meal, use that instead. Ask the butcher if you can’t find hocks in the store.
Chicken broth, Use low-sodium broth so you can control the salt level. For a vegetarian version, swap in vegetable broth and skip the ham.

Kitchen Tools for Split Pea Soup

Dutch oven or large heavy-bottomed pot, holds heat evenly for a steady simmer
Lid that fits snugly
Chef’s knife and cutting board
Measuring spoons
Wooden spoon for stirring

Tips for Making the Best Split Pea Soup

You don’t need to soak the split peas for this recipe. The soup simmers for a full hour, which is plenty of time for them to soften. If you do soak them first, you can cut the cooking time by about 20 minutes. Just keep an eye on the texture.

The soup will thicken as it cools and even more the next day. If it gets too thick for your liking, stir in a splash of water or extra broth when you reheat it. If you want a vegetarian version, skip the ham and use vegetable broth. The flavor will be milder, but still good.

Expert Tips for a Flavorful Ham and Split Pea Soup

One thing to keep in mind with this soup is that the ham hocks add quite a bit of salt. I recommend holding off on adding extra salt until after you’ve removed the hocks and tasted the broth. You can always add more, but you can’t take it out.

If you want a thicker soup, use a potato masher to gently mash some of the peas against the side of the pot before adding the carrots. That gives the soup a creamier texture without needing to blend it. Also, skim any excess fat from the surface after the hocks come out for a cleaner finish.

Split Pea Soup Variations to Try

If you don’t have ham hocks, a leftover ham bone works just as well. For a different twist, try using a smoked turkey leg, it gives a similar smoky flavor. And if you like a little heat, stir in a pinch of cayenne pepper along with the herbs. To make this a vegetarian soup, simply omit the ham and use vegetable broth instead of chicken broth. The soup will still be hearty and satisfying.

What to Serve with Split Pea Soup

This soup pairs well with something crusty to soak up the broth. Garlic bread is a classic choice, or try buttermilk drop biscuits for a softer option. A simple green salad with a tangy vinaigrette cuts through the richness nicely. And of course, a grilled cheese sandwich makes it a full meal.

How to Store Leftover Split Pea Soup

Store leftover soup in a sealed container in the refrigerator for up to four days. It will thicken as it sits, so when you reheat it, stir in a little water or broth to thin it back to your preferred consistency.

How to Freeze Split Pea Soup

To freeze, let the soup cool completely. Transfer it to freezer-safe containers, leaving about an inch of headspace because the soup expands as it freezes. It will keep for up to three months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat, adding a splash of broth if needed.

Best Ways to Reheat Split Pea Soup

The best way to reheat this soup is on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, add a little water or broth. You can also microwave individual portions in a covered bowl, stirring halfway through, but the stovetop gives a more even result.

Split Pea Soup FAQs

Do I need to soak the split peas before cooking?

No, you don’t have to soak them. The soup simmers for 60 minutes, which is enough time for the peas to become tender. If you do soak them, you can reduce the cooking time by about 20 minutes.

Can I use yellow split peas instead of green?

Yes, yellow split peas work just as well. The texture will be similar, but the color of the soup will be lighter. The cooking time remains the same.

Can I make this soup vegetarian?

Absolutely. Omit the ham hocks and use vegetable broth instead of chicken broth. The flavor will be milder, but the soup will still be hearty and satisfying.

How do I thicken the soup if it’s too thin?

Let it simmer a little longer uncovered, or mash some of the peas against the side of the pot with a potato masher. The soup will also thicken as it cools and sits in the fridge.

Can I use a ham bone instead of ham hocks?

Yes, a leftover ham bone works perfectly. It adds the same smoky flavor. Just remove it from the pot when the peas are tender, the same way you would with hocks.