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Split Pea Soup with Leftover Ham

Split Pea Soup with Leftover Ham is the cozy winter’s soup filled with fresh veggies, rich herbs, and hearty ham.

Split Pea Soup Recipe

Split Pea Soup, you either hate it, or you L-O-V-E it!

I’m the one who loves it, and toots her horn that her recipe is the best.

It’s the reason why I make a Baked Ham recipe… Just so I can make this soup the next day! 

Easy Split Pea Soup Recipe Using Leftover Ham

Split Pea Soup with Leftover Ham is the comforting soup recipe you are craving during this chilly winter!

It’s filled with simple veggies like carrots, onions, and celery. And paired perfectly with garlic, chicken broth, and a splash of cream.

So, what are split peas anyways??

They’re field peas that have been dried, peeled, and split in half for cooking. There are yellow and green varieties, I prefer the green ones in split pea soup! ((The yellow is used in the famous Indian stew Dahl.))

You’ll find these in your grocery’s dried bean section and look for bright green peas.

Like any dried bean, you’ll want to pick through for any stones and give them a good rinse before adding to your soup.

The Best Split Pea Soup Recipe

How do you make Split Pea Soup?

You’ll start with a mirepoix, which is a fancy french word for carrots, celery, and onions—all diced.

Saute these in a big dutch oven, like this one, with butter and olive oil.

When these are soft, you’ll add your split peas, and stir around.

Then, you’ll add your ham bone, chicken stock, and some aromatics like garlic and bay leaves.

Allow this to simmer for about an hour—during which the peas will burst and create the creamy texture you see.

Remove your ham bone, and in chopped ham, and serve with the best homemade biscuits, ever!


A few things to keep in mind with your soup…

  1. It thickens as it cools. You can always thin it out with extra stock when you go to reheat it the next day.
  2. You don’t have to use a ham bone! I’ve made this soup before with having a big hunk of ham sliced from the deli. Allow the soup to simmer and then chop up your ham and add it in.
  3. There is no need to soak your beans—just pick through them and rinse them well.
  4. If your peas don’t seem to be cooking… just keep cooking. Or, they might be old peas.

Winter Split Pea Soup

You won’t believe the smell that wafts through your home when you’re making this soup.

This is definitely one of those recipes that if your neighbors are close by, they might just “come a-knocking!” 

Split Pea Soup can be made a few days ahead of time, kept in the fridge, and then reheated in your slow cooker.

It also freezes beautifully for a couple of months.

Split Pea Soup with Cheddar Biscuit Crouton

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Split Pea Soup with Leftover Ham

5 from 5 reviews
  • Author: Sweetpea
  • Prep Time: 20
  • Cook Time: 90
  • Total Time: 1 hour 50 minutes
  • Yield: 12 1x
  • Category: soup
  • Method: stove top
  • Cuisine: america


Split Pea Soup with Leftover Ham is the cozy winter’s soup filled with fresh veggies, rich herbs, and hearty ham.


  • 1 TBS Butter
  • 1 TBS Olive Oil
  • 1 Medium Yellow Onion, diced
  • 2 Carrots, diced
  • 2 Celery sticks, diced
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 3 Garlic Cloves, minced
  • 3 Bay Leaves
  • 1 lb Split Green Peas
  • 1 Hambone
  • 6 cups chicken stock
  • 1 cup Water
  • 1 tsp Thyme (fresh is preferred, but dried is fine!)
  • 1 cup Diced Ham
  • 1 cup Half & Half


  1. In a large dutch oven over medium heat, melt butter into olive oil.
  2. Add diced onions, carrots, celery, salt, and pepper and saute until soft.
  3. Once the veggies are soft, add in the garlic and stir around.
  4. Pour in the rinsed green peas and the bay leaves, and give a good stir to coat.
  5. Add in your ham bone, and pour the chicken stock and water over top.
  6. Place the lid on your pot, and turn the stove down to simmer for 60-90 minutes.
  7. Once the peas are to your desired creaminess, remove the ham bone.
  8. Pour in one cup of half and half, along with the cup of diced ham, and give it a good stir.
  9. Serve to your hungry people with tall stacks of biscuits for dipping!


You can find the biscuit recipe here: https://sweetpealifestyle.com/the-best-homemade-biscuits-ever/

This recipe can be made 3 days in advance, stored in the fridge, and reheated.

It freezes beautifully for up to 3 months.

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Split Pea Soup with Leftover Ham

What do you think of this soup recipe?? I’d love to know your favorite soup recipe! With all this cold weather, I need some new recipes!



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  1. I haven’t had split pea soup in so long but seeing this reminds me I should make it again soon. Sounds delicious and a great way to use some leftover ham too.

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