Split Pea Soup with Ham Bone delivers rich, smoky, and velvety comfort with a hint of sweetness from carrots and onions. This recipe suits busy home cooks and slow-cooking fans alike and takes about 2 hours on the stovetop or 45 minutes in a pressure cooker. I grew up with a version of this on chilly Sundays, and I still spoon it straight from the pot when I need comfort.
Why Choose This Split Pea Soup with Ham Bone
Split Pea Soup with Ham Bone packs deep, smoky flavor from the ham bone and a silky texture from slow-simmered split peas. Home cooks who want hearty, inexpensive comfort food will appreciate how little hands-on time this dish demands while delivering big taste.
The recipe uses pantry staples, handles substitutions easily, and scales up for a crowd or down for leftovers. I often double the batch and freeze portions so I always have a quick meal on hand.
My family called this soul-warming and asked for it every week ★★★★★
Ingredients You Need
- 1 1/2 cups dried green split peas, rinsed and picked over (use yellow split peas if you prefer a milder flavor)
- 1 ham bone with some meat attached (about 2 to 3 pounds); substitute a smoked ham hock if you only have one
- 1 large yellow onion, diced (white or sweet onion works)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken stock or water with a bouillon cube (use low-sodium to control salt)
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon smoked paprika (optional, for extra smokiness)
- 2 tablespoons olive oil or neutral oil
- Salt to taste at the end (ham bone adds salt, so add gradually)
Pantry shortcuts and substitutions
- Use pre-chopped mirepoix mix if you want to save prep time.
- Use leftover ham or diced smoked ham in place of the bone, but add a little extra water or stock for depth.
- Swap in an Instant Pot to cut active cooking time, or use a slow cooker for set-and-forget convenience.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or heatproof spatula
- Fine mesh strainer for rinsing peas
- Knife and cutting board
- Optional: Instant Pot or slow cooker
How to Make Split Pea Soup with Ham Bone
Prep (10 minutes)
Rinse the split peas under cold water and pick out any small stones or debris. Dice the onion, carrots, and celery so they cook evenly. Mince the garlic last so it stays fresh.
Stovetop Method (about 2 hours)
Heat the oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery and sauté until the onion turns translucent and the vegetables soften, about 6 to 8 minutes. Add the garlic, thyme, and smoked paprika and cook for 30 seconds while stirring.
Add the rinsed split peas, ham bone, bay leaf, pepper, and stock. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer. Stir occasionally and skim any foam that rises. Simmer uncovered for about 1 hour to 1 hour and 30 minutes until the peas break down and the soup thickens.
Remove the ham bone and set it on a plate to cool slightly. Pull the meat off the bone, chop it into bite-sized pieces, and return it to the pot. Taste and add salt as needed, since the ham adds a lot of seasoning. Remove the bay leaf and serve.
Instant Pot Option (about 45 minutes total)
Sauté the vegetables using the Sauté function with olive oil until soft. Add garlic and spices and stir for 30 seconds. Add peas, ham bone, and stock, lock the lid, and cook at high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Remove the bone, shred the meat, return it to the pot, and season to taste.
Slow Cooker Option (6 to 8 hours)
Sauté the vegetables briefly in a skillet to deepen flavor, or skip this step if you prefer. Put veggies, peas, ham bone, and stock in the slow cooker. Cook on low for 6 to 8 hours until peas break down. Remove the bone, shred the meat, return it to the slow cooker, and season.
Tips & Common Mistakes
- Rinse and pick over split peas to prevent grit in the final soup.
- Don’t add all the salt up front; the ham bone provides a lot of saltiness.
- Stir occasionally while simmering to prevent peas from sticking and burning on the bottom.
- If the soup becomes too thick, add hot water or stock a ladle at a time until you reach the desired consistency.
- Taste as you go and adjust spices; smoked paprika can overwhelm, so add it sparingly.
- If the soup looks grainy, blend a portion or use an immersion blender to smooth it without losing texture.
Variations I've Tried
I added diced potatoes once to make the broth even heartier; the soup turned into a stew-like comfort meal that the kids adored. Another time I swapped smoked turkey leg for the ham bone when I wanted a lighter smoke note; the result still felt rich and cozy.
I also tried adding a splash of apple cider vinegar at the end to brighten the flavors. The little acid bite cut the richness and made the vegetables pop.
How to Serve
Spoon the hot soup into bowls and garnish with chopped parsley or a few croutons for crunch. Serve with crusty bread, buttered toast, or simple grilled cheese sandwiches for a classic pairing. Offer pickles or a tart slaw on the side to cut through the richness. Keep portion sizes generous; this soup makes a satisfying main course.
Make-Ahead and Storage
Cool the soup to room temperature within two hours, then transfer to airtight containers. Refrigerate for up to 4 days. Freeze in meal-sized portions for up to 3 months; label containers with the date.
Reheat on the stovetop over low heat, stirring and adding a splash of water or stock if the soup thickened in the fridge. Microwave in a covered, microwave-safe bowl, stirring halfway through to heat evenly.
Split Pea Soup with Ham Bone
Ingredients
Instructions
- Rinse the split peas under cold water and pick out any small stones or debris. Dice the onion, carrots, and celery. Mince the garlic.
- Heat the oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery and sauté until the onion is translucent and the vegetables soften, about 6 to 8 minutes.
- Add the garlic, thyme, and smoked paprika (if using) and cook for 30 seconds while stirring.
- Add the rinsed split peas, ham bone, bay leaf, black pepper, and stock. Bring to a boil, then reduce the heat to maintain a gentle simmer.
- Simmer uncovered for about 60 to 90 minutes, stirring occasionally and skimming any foam, until the peas break down and the soup thickens.
- Remove the ham bone to a plate and let it cool slightly. Pull the meat from the bone, chop into bite-sized pieces, and return the meat to the pot.
- Taste and add salt as needed, since the ham bone is already salty. Remove the bay leaf.
- If desired, blend a portion of the soup or use an immersion blender briefly for a smoother texture. Adjust the consistency with a little hot water or stock if the soup is too thick, then serve hot.
Notes
Approximate per serving (6 servings): 320 calories; fat 12 g; saturated fat 3 g; carbohydrates 32 g; fiber 12 g; sugars 6 g; protein 23 g; sodium 780 mg. Values are estimates and will vary based on the exact ham bone used, stock, and portion size.