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Leftover Ham and Split Pea Soup is a delicious way to use up holiday ham. Today I’m sharing an easy and hearty soup that makes a satisfying meal. Baked ham is perfect for leftover sandwiches, but once the large slices are gone and you’re left with pieces near the bone. This is one of my favorite soup recipes for using up those bits of extra ham.

A white bowl of Split Pea and Ham Soup

Ham Bone Split Pea Soup

Did you know the meaty leftover ham bone from your Thanksgiving or Christmas Ham is packed with rich flavor? Though this is a simple recipe, it’s the best split pea soup to me because it’s made just the way my mum used to make it.

This is a classic split pea soup recipe of mine that has been around since 2015 (with some recipe updates). Simply leave out the ham to make a delicious vegetarian version.. With the earthy flavors of bay leaves, onion, and vegetables, vegetarian split pea soup is just as tasty. For a smoother texture, you can easily blend it or use an immersion blender, as there’s no ham to work around.

No Ham Bone? No Problem

If your ham is boneless, like a ham steak, you can still make a delicious ham bone free soup. You don’t even have to use leftover ham to make this comforting soup; I’ve used ham steaks or a small boneless ham. To add extra smoky flavor, you could include a smoked ham hock or ham shank.

A collection of the ingredients
Are split peas simply regular peas?

Not exactly! Green split peas come from specific varieties of field peas, harvested and dried specifically for storage and cooking. Splitting these peas in half shortens their cooking time and gives them that signature creamy texture in soups and stews.

Should you soak split peas before cooking?

It is not necessary, but soaking overnight will reduce cooking time.

Can I use yellow split peas?

Yes, it will be just as delicious, just a different color. There are many yellow varieties, and they all will work.

  • Yellow split peas are milder, with a subtly sweet, nutty flavor and a bit less earthiness. They can create a creamier texture and a richer, somewhat buttery taste. They are typically used in dishes like Indian dal.
  • Green split peas have a more intense, earthy, slightly sweet flavor. They’re often described as having a grassy note, which adds depth to soups and stews.

Make Ham and Split Pea Soup in 6 Easy Steps

  • Step 1: Preheat the olive oil in a large pot or large Dutch oven over medium hea. Soften the vegetables (onions, carrots, celery).
  • Step 2– Add the ham
  • Step 3 – Add the split peas 
  • Step  4– Mix in chicken stock, chicken broth or vegetable stock
  • Step 5 – Add bay leaf
  • Step 6 – Cover and simmer
Step by step photos

Slow Cooker Ham and Split Pea Soup 

This is the best soup to “set-it-and-forget-it” and one of my favorite slow cooker split pea recipes. Just add all the ingredients to your slow cooker, then cook on low for 8 hours or on high for 4 hours, until the peas are tender.

Storing Leftover Soup

Leftover homemade split pea soup is delicious, but it’s even better the next day. Simply store it in an airtight container in the refrigerator, where it will keep for up to 5 days.

A bowl of green pea soup with ham and carrots

Freezing Ham and Split Pea Soup

This Ham and Split Pea Soup freezes really well and will stay fresh, sealed, for up to 3 months. In addition, I like stockpile my freezer so I always have a filling, hearty meal whenever I’m craving soup. Freeze it in individual serving containers for easier and quicker thawing—you’ll be able to thaw as many portions as you need at a time. It’s perfect for cold weather days!

Thick or Thinner Pea Soup

Typically, I’ve found that some people prefer their soup thicker, while others like it thinner. This is a personal choice, so you’ll need to adjust the liquid accordingly. You can add water or extra broth to achieve your desired consistency.

Leftover Holiday Ham Bone Salt

You will need to be mindful of the sodium level. For this reason, you’ll notice there is no added salt because the ham, the leftover meaty ham bone, and the stock already contain plenty of salt.

If you’ve made this Ham and Split Pea Soup or any other recipe leave a comment below. I love to hear from my readers!

Yield: 10

Leftover Ham and Split Pea Soup

Chunks of ham, carrots split peas and potato on a spoon

Leftover ham is cooked with carrots and split peas.

Prep Time 10 minutes
Cook Time 1 hour 12 minutes
Total Time 1 hour 22 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 medium carrots, peeled and diced small
  • 2 celery stalks, chopped
  • 1 garlic clove, peeled and grated
  • ⅛ teaspoon ground black pepper
  • 1 ½ cups (350 ml) cooked ham, diced small
  • 1 pound (453 grams) green split peas, rinsed
  • 8 cups (4 pints) low sodium chicken or vegetable stock
  • 1 dried bay leaf
  • Leftover ham bone (optional)
  • 1 cup (150 grams) potatoes, peeled and cubed

Instructions

  1. In a large soup pan or dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery. Sauté until softened, about 10 minutes. Add the garlic and pepper, stir to mix well and cook for 1 minute. Add the diced ham, stir and cook for 2 minutes. Add the green split peas, chicken stock, bay leaf and ham bone.
  2. Bring to a boil and simmer, covered for 1 hour or until peas are soft and broken down. If you are using potatoes, add them 30 minutes into the simmering. Check periodically to make sure liquid doesn't evaporate too quickly. If it does, add more stock or water to thin it out.
  3. Test for seasoning and if it needs salt, add to taste. 

Notes

I have adjusted the recipe to add salt only if needed at the end since a lot of hams have different salt levels and you may not need any.

If you like the soup thicker, cook the peas longer and mash them to help thicken.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 267Saturated Fat 1gCholesterol 7mgSodium 347mgCarbohydrates 37gProtein 16g
© Janette
Cuisine: American / Category: Dinner Ideas