Home / Soup Recipes / Split Pea and Ham Soup Recipe

Split Pea and Ham Soup Recipe

I made a 10-pound ham last week and the Ziplock bag of perfect-for-sandwich slices I had cut off the bone had gone a couple of days without being touched— by anyone.

This is the point in a leftover’s life where I take it upon myself to sweep in like a triage nurse and save the poor vestige of a previous night’s dinner on its downhill slide into the garbage.

Split pea and ham soup had been calling my name for a couple of weeks and now I had the perfect excuse to make it. There is something about the way the little dried peas break down into a creamy mass that makes it one of my go-to comfort foods. Some take that inherent creaminess to another level and puree the whole thing, but I like to leave mine chunky, it seems more filling that way.

The color of pea soup is always used as an insult, but I think it has a subtle beauty that is well suited for the late winter table and apparently my family agrees, because there is none left. Another leftover tragedy  averted.

A summer squash taco sitting on a plate next to slaw.


Author: Kate
A rejuvenating split pea soup made for chilly winter nights.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings
Calories: 158kcal


  • 3 tablespoons olive oil
  • 1 large yellow onion medium diced
  • 3 medium leeks washed, cut in half vertically and thinly sliced (light green and white parts only)
  • 3 cloves garlic minced
  • 2 medium carrots medium diced
  • 2 stalks cerely medium diced
  • 12 ounces smoked ham medium diced
  • 1 pound dried green split peas rinsed
  • 12 cups stock broth or water
  • 2 bay leaves


  • Heat oil in a large stock pot over medium heat. Add onion, leek and garlic and season with black pepper. Cook, stirring occasionally, until tender and translucent, about 5 minutes.
  • Add ham, carrot, and celery and season again with black pepper. Cook until veggies start to brown, about 6 minutes.
  • Add peas, stock, and bay leaves and bring to a boil. Reduce heat to low and simmer covered until peas are tender and starting to fall apart, about 1 hour. Taste and add salt and more pepper if necessary.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating