Classic Split Pea Soup Recipe with Ham Bone | Hearty & Easy

The classic split pea soup recipe with ham bone requires 2 cups dried green split peas, 1 smoked ham bone (about 1-2 lbs), 1 diced onion, 2 chopped carrots, 2 chopped celery stalks, 2 minced garlic cloves, 8 cups water or broth, and seasonings. Simmer for 1.5-2 hours until peas are tender and flavors meld. This hearty, protein-rich soup serves 6-8 and freezes well for up to 3 months.

There's nothing quite as comforting as a steaming bowl of homemade split pea soup made with a flavorful ham bone. This traditional recipe transforms simple pantry staples into a rich, creamy soup that's both nutritious and deeply satisfying. The ham bone provides an irreplaceable smoky depth that elevates the earthy split peas into something extraordinary.

Why This Split Pea Soup Recipe Works

Unlike many modern variations that skip the traditional ham bone, this recipe honors the classic preparation method that creates unparalleled flavor. The collagen from the ham bone breaks down during cooking, naturally thickening the soup while adding richness without needing cream. This easy split pea soup recipe with ham bone delivers authentic taste with minimal hands-on time—perfect for busy weeknights or meal prep.

Ingredients for Perfect Split Pea Soup

Makes 6-8 servings | Total time: 1 hour 45 minutes (15 minutes prep, 1.5 hours cooking)

Ingredient	Amount	Notes
Dried green split peas	2 cups (1 lb)	Rinse thoroughly before use
Smoked ham bone	1-2 lbs	Leftover from holiday ham works perfectly
Yellow onion	1 medium, diced	Yellow provides best flavor foundation
Carrots	2 medium, chopped	Adds natural sweetness
Celery	2 stalks, chopped	Provides aromatic base
Garlic	2 cloves, minced	Adds depth of flavor
Water or broth	8 cups	Low-sodium if using ham bone
Dried thyme	1 tsp	Essential herb for pea soup
Bay leaves	2	Remove before serving
Salt and pepper	To taste	Add after cooking (ham adds salt)

Step-by-Step Cooking Instructions

1. Prepare ingredients: Rinse split peas thoroughly under cold water, picking out any debris. Chop vegetables uniformly for even cooking.
2. Sauté aromatics: In a 6-quart pot, heat 1 tablespoon olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened but not browned.
3. Add remaining ingredients: Stir in garlic, split peas, ham bone, thyme, bay leaves, and liquid. Bring to a gentle boil.
4. Simmer: Reduce heat to low, cover partially, and simmer for 1.5-2 hours, stirring occasionally. The soup is ready when peas are completely tender and the liquid has thickened.
5. Final touches: Remove ham bone. Shred any remaining meat and return to soup. Discard bay leaves. Season with salt and pepper to taste.

Pro Tips for the Best Split Pea Soup with Ham Bone

Mastering this traditional split pea soup recipe with ham bone requires attention to a few key details:

• Don't skip rinsing: Always rinse dried split peas thoroughly—they often contain small stones that could damage teeth.
• Ham bone selection: Choose a meaty smoked ham bone rather than a mostly-bone piece for maximum flavor. Leftover holiday ham bones work perfectly.
• Low and slow: Maintain a gentle simmer—boiling too vigorously can make peas break down unevenly.
• Thickness control: For creamier texture, blend half the soup with an immersion blender. Add water if too thick after cooling.
• Flavor development: This soup tastes even better the next day as flavors continue to meld—perfect for meal prep.

Variations and Substitutions

While the traditional split pea soup with smoked ham bone is hard to improve upon, these variations accommodate different preferences:

• Vegetarian option: Omit ham bone and use vegetable broth with 1 tablespoon smoked paprika for similar depth.
• Slow cooker method: Combine all ingredients in slow cooker and cook on low for 6-8 hours for hands-off preparation.
• Instant Pot version: Cook on high pressure for 25 minutes with natural release for faster results.
• Extra vegetables: Add diced potatoes during last 30 minutes or spinach in the last 5 minutes for added nutrition.
• Spicy kick: Include a pinch of red pepper flakes with the aromatics for subtle heat.

Storage and Reheating Instructions

This hearty split pea soup with ham bone stores exceptionally well:

• Refrigeration: Cool completely and store in airtight containers for up to 5 days. The soup thickens when chilled—add water or broth when reheating.
• Freezing: Portion into freezer-safe containers with 1-inch headspace. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
• Reheating: Warm gently over medium-low heat, stirring frequently. Avoid boiling to prevent further thickening.

Serving Suggestions for Your Homemade Soup

Elevate your split pea soup experience with these serving ideas:

• Pair with crusty bread or warm cornbread for dipping
• Add a dollop of sour cream or plain yogurt for creaminess
• Garnish with fresh parsley or chives for color contrast
• Serve with a simple green salad for a complete meal
• Top with crumbled bacon for extra smoky flavor

Frequently Asked Questions

Can I use a ham hock instead of a ham bone in split pea soup?

Yes, a ham hock works well as an alternative to a ham bone. It contains more meat and connective tissue, which creates an even richer broth as it simmers. Use one standard ham hock (about 1 lb) for this recipe. Remove it after cooking, shred the meat, and return it to the soup.

Why is my split pea soup too thick or too thin?

Split pea soup naturally thickens as it cools due to the starch in the peas. If too thick after cooking, add 1/2 cup broth or water at a time until desired consistency. If too thin, continue simmering uncovered for 15-20 minutes to reduce, or blend a portion of the soup to release more starch.

Do I need to soak split peas before making soup?

No, soaking split peas isn't necessary. Unlike dried beans, split peas are already split and don't require soaking. Simply rinse them thoroughly to remove any debris. Soaking can actually cause them to become mushy during cooking.

How can I make split pea soup without a ham bone?

For a vegetarian version, use vegetable broth and add 2-3 strips of smoked turkey bacon or 1 tablespoon smoked paprika for similar depth. You can also use 1 cup diced ham in place of the bone, though the broth won't be as rich without the bone's collagen.

What's the best way to store leftover split pea soup?

Cool the soup completely before transferring to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months. When reheating, add liquid as needed since the soup thickens significantly when chilled. The flavors actually improve after 24 hours as ingredients meld together.