Got leftover ham and the bone? Lucky you – that’s the dream team for the best Ham and Split Pea Soup! The bone adds incredible smoky flavor, while the diced ham brings texture and richness, plus carrots, celery, garlic, and potato. It’s cozy, classic, and a delicious way to turn leftovers into something amazing with minimal prep.

A white bowl of Split Pea and Ham Soup

Table of contents

Ingredients for ham and split pea soup

Ham Bone Split Pea Soup


Did you know that the meaty leftover ham bone from your Thanksgiving or Christmas ham is packed with incredible rich flavor? This simple recipe turns it into the coziest, best split pea soup — just like my mum used to make.


It’s one of my original recipes, first shared in 2015, and it’s been a reader favorite ever since (with a few tasty updates along the way).


Vegetarian Classic Split Pea Soup Recipe


Make a meat-free variation by simply leaving out the ham. With the earthy flavors of bay leaves, onion, and vegetables, this vegetarian split pea soup is just as hearty and full of protein.


Smooth or Chunky Split Pea Soup


This recipe has a hearty texture, but you can easily blend it for a smoother consistency using a regular or immersion blender. Adjust the thickness to your liking by adding more or less broth.

Best Peas To Use

Green Split Peas

  • Most common for classic split pea soup (especially in the U.S. and U.K.).
  • They have a slightly sweeter, earthier flavor and cook down into a creamy, hearty texture.
  • Perfect for that traditional ham and split pea soup flavor.

Yellow Split Peas

  • Popular in Scandinavian and Indian cuisines.
  • They’re milder and a bit nuttier, with a more delicate flavor.
  • Great if you want a lighter-colored soup or a subtle twist on the classic.


Make ham and split pea soup in 6 easy steps

1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery, and cook until softened.
2: Stir in the ham.
3: Add the split peas and mix well.
4: Pour in the chicken stock, broth, or vegetable stock.
5: Add the bay leaf.
6: Cover and simmer until the peas are tender and the soup is thick and hearty.

A step by step of split pea soup

Slow Cooker Method


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

Storing Leftover Soup

This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 5 days. As a result, it will be thicker when cold and will thin out when reheated. Add more liquid to your desired thickness.

A bowl of green pea soup with ham and carrots

Tips For The Best Ham and Split Pea Soup

1. Use the ham bone — it’s liquid gold.
The ham bone adds incredible smoky depth and richness to the broth. If it still has some meat on it, even better!

2. No bone? No problem.
Use diced leftover ham or even a smoked ham hock  or ham shank for that same savory flavor boost.

3. Rinse and sort the split peas.
Always rinse the peas in cold water and pick out any debris or broken peas for a smoother texture.

4. Low and slow is the secret.
Simmer gently over medium-low heat — rushing the soup can cause the peas to scorch or break unevenly. Slow cooking gives you that creamy, velvety consistency. You can adjust to make it as thick or thin as you like.

5. Stir occasionally, but not too much.
Split peas naturally thicken as they cook. Stir now and then to prevent sticking, but don’t overdo it or they’ll break down too much.

6. Adjust the texture at the end.
If your soup is too thick, add a little water or broth to loosen it. If it’s too thin, simmer uncovered for a few minutes to thicken.

7. Taste before seasoning.
Ham bones and ham can be salty, so wait until the end to add extra salt.

8. Make it ahead — it tastes even better the next day.
As it sits, the flavors meld beautifully. Just reheat gently with a splash of broth or water if it’s thickened overnight.

9. Freeze leftovers for an easy meal.
This soup freezes wonderfully! Cool completely, store in airtight containers, and reheat for a cozy, no-fuss dinner.

Freezing Leftover Soup


This soup freezes beautifully and will stay fresh, sealed, for up to 3 months. I like to stockpile mine so there’s always a hearty, filling meal ready whenever I’m craving soup. Freeze it in individual serving containers for easier, quicker thawing — you can defrost just the portions you need. Perfect for cozy cold-weather days!

Chunks of ham, carrots split peas and potato on a spoon
5 from 81 reviews

Leftover Ham and Split Pea Soup

Janette
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
Servings: 10
Print Recipe Pin Recipe Leave a Review

Video

Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 1 cup (128 grams) 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 (250 grams) cooked ham
  • 1 pound (453 grams) green split peas, rinsed
  • 8 cups (453 grams) low sodium chicken or vegetable stock
  • 1 dried bay leaf
  • 1 Leftover ham bone
  • 1 cup (150 grams) potatoes , peeled and cubed

Instructions
 

  • 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.
  • 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.
  • 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.
 
Serving: 1, Calories: 267kcal, Carbohydrates: 37g, Protein: 16g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 347mg
Did you make this recipe?Please let us know by leaving a star rating and review!