Save It A comforting, savory soup made with split peas, leftover ham, and a ham bone for rich, smoky flavor—perfect for chilly days and making the most of leftovers.
I first made this recipe after a holiday dinner when I had plenty of ham left over and wanted something simple yet warming to last all week. The split peas and vegetables create a thick, velvety soup that's pure comfort in every spoonful.
Ingredients
- Leftover ham bone (with some meat attached): Adds smoky, rich flavor to the soup
- Cooked ham, diced: 1 cup for extra heartiness
- Large onion, diced: Sweetens and rounds out the broth
- Carrots, peeled and diced: 2 for color and nutrition
- Celery stalks, diced: 2 for aromatic flavor
- Garlic, minced: 2 cloves for depth
- Bay leaf: For fragrance
- Dried split peas, rinsed and sorted: 2 cups form the soup's base
- Low-sodium chicken broth (or water): 8 cups for simmering
- Dried thyme: 1 teaspoon for herbal note
- Black pepper: 1/2 teaspoon for mild spice
- Salt: To taste, added at the end
Instructions
- Sauté vegetables:
- In a large soup pot, heat a splash of oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Combine peas and seasonings:
- Stir in split peas, ham bone, bay leaf, thyme, and black pepper. Pour in chicken broth.
- Simmer the soup:
- Bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until peas are tender and the soup thickens.
- Remove ham bone:
- Remove ham bone and bay leaf. Let bone cool, pick off remaining meat, and return meat to the pot along with diced ham.
- Adjust seasoning:
- Taste and adjust seasoning with salt and pepper if needed.
- Puree for texture (optional):
- Use an immersion blender to partially puree the soup for a creamier texture, if desired.
- Serve:
- Serve hot with crusty bread.
Save It This is the soup my family requests every time the weather turns chilly, reminding us of cozy evenings together around the dinner table with hot soup and good bread.
Required Tools
Large soup pot for simmering, cutting board and knife for prepping vegetables and meat, ladle for serving, and an immersion blender if you prefer a creamier texture.
Allergen Information
Contains none of the top 8 allergens. If using store-bought broth or ham, check labels for added gluten or allergens.
Nutritional Information (per serving)
Calories: 320, Total Fat: 8 g, Carbohydrates: 38 g, Protein: 22 g
Save It Enjoy this nourishing soup with your favorite rustic bread—it's sure to be a family favorite all season long.
Common Questions About Recipes
- → How do I make the soup thicker?
Simmer the soup uncovered toward the end to evaporate excess liquid, or use an immersion blender to partially puree for a thicker texture.
- → Can I use fresh ham instead of leftovers?
Yes, fresh ham pieces work well but may require adjusting cooking time to build the same depth of flavor.
- → Is it possible to substitute chicken broth?
Vegetable broth can be used as an alternative, especially for a lighter or vegetarian-friendly variation.
- → What spices enhance this dish?
Dried thyme and black pepper add subtle warmth, while a bay leaf infuses an earthy aroma during simmering.
- → How should leftovers be stored?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently, adding broth if needed.