There’s nothing more comforting on a chilly day than a big bowl of split pea soup.

This recipe uses a ham bone to give the broth a deep, smoky flavor, while carrots and potatoes add heartiness.

It’s thick, savory, and gets better as it simmers.

Why You’ll Love This Recipe

The ham bone creates a rich, smoky base that makes the soup irresistible.

It’s budget-friendly, filling, and perfect for using up leftover ham.

You can make it on the stove, in an Instant Pot, or in a slow cooker.

The soup stores and reheats beautifully, making it a great meal prep option.

What You’ll Need (Ingredient Highlights)

Split peas cook down into a naturally creamy, thick soup without needing cream.

A meaty ham bone infuses the broth with flavor—you can substitute smoked turkey or a ham hock.

Onions, carrots, and potatoes bring sweetness and texture.

Garlic, thyme, and bay leaves add aromatic depth.

Olive oil and butter round out the flavor with richness.

Pro Tips Before You Start

No need to soak the peas—they’ll break down as they simmer.

Cook the soup longer for a thicker consistency; it keeps improving the more it simmers.

Add the carrots and potatoes toward the end so they don’t get mushy.

If you don’t have a ham bone, smoked sausage or bacon can be used instead.

How to Make Split Pea Soup

Step 1 – Build the base

Add ham bone, peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme to a large pot.

Pour in water and bring to a boil.

Step 2 – Simmer slowly

Reduce to a gentle simmer, leaving the lid cracked.

Let it cook for about 2.5 hours, stirring occasionally to keep peas from sticking.

Step 3 – Add vegetables

About 40 minutes before serving, stir in carrots and potatoes.

Continue simmering until tender.

Step 4 – Finish with ham

Remove ham bone, bay leaves, and thyme stems.

Shred 2 cups of ham from the bone and return it to the pot. Stir well.

Step 5 – Serve

Ladle into bowls and enjoy hot.

What to Serve It With

Crusty bread or cornbread for dipping.

A fresh green salad for a lighter balance.

A sprinkle of Parmesan or a swirl of cream for extra richness.

Variations / Substitutions

Use smoked turkey legs instead of ham for a different flavor.

Add celery for more vegetables.

Stir in a splash of cream for a silkier texture.

Swap potatoes for parsnips or turnips for a twist.

Storage & Leftovers

Refrigerate in an airtight container for up to 5 days.

Freeze for up to 3 months; thaw overnight before reheating.

The soup thickens as it sits—add a splash of broth or water when reheating.

FAQs

Can I make this vegetarian?
Yes, just skip the ham and use vegetable broth. Add extra herbs or smoked paprika for flavor.

Do split peas need to be soaked?
No, they cook down naturally without soaking.

How do I make the soup thicker?
Simmer longer uncovered, or mash some of the peas with a spoon.

Can I use canned peas instead?
Not recommended—dried peas create the right texture.

What if my soup is too thick?
Stir in extra broth or water until you reach the consistency you like.

Can I use leftover holiday ham?
Yes, it’s the perfect recipe to stretch holiday ham into a hearty meal.

Final Thoughts

Split pea soup is the kind of recipe that warms you from the inside out.

It’s simple, hearty, and perfect for making ahead.

Whether you simmer it on the stove or let the slow cooker do the work, this soup is always a crowd-pleaser.