This Split Pea Soup Recipe is thick, creamy, and full of flavor with veggies, split peas, and tender shredded ham. This humble-looking soup tastes anything but humble!
No ham? No problem! Try this Vegetarian Split Pea Soup Recipe instead.
author’s note
If You Make One Soup This Season, Make This!
While I first made split pea soup as a way to use up a leftover holiday ham bone, it quickly became one of those recipes I crave year-round. There’s just something about the way the peas melt down into a creamy base while the ham seasons the broth that makes it feel like comfort in a bowl. My kids love dunking big hunks of bread into it, and It is satisfying to how straightforward and filling it is.
Even though the soup looks simple, I’ve tested different variations over the years. Sometimes with a ham bone, sometimes with just diced ham, and other times completely vegetarian. The result? I’ve learned that this is one of those recipes that is endlessly flexible and always satisfying.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Split peas | Use either green or yellow. Green is classic with a slightly sweeter flavor, yellow is a bit earthier. |
| Ham bone / ham hock | If you don’t have one, use diced ham. For vegetarian, skip it and add extra broth + smoked paprika for depth. |
| Broth | Chicken broth adds richness, but vegetable broth works. Use low-sodium if your ham is salty. |
| Veggies (carrots, celery, onion) | This classic trio builds flavor. Swap in leeks for onion or parsnips for carrots for a fun twist. |
| Seasonings | A bay leaf adds depth. Smoked paprika or thyme can give extra flavor if not using a ham bone. |
Quick Tip
Any split peas will work, but in my testing, I preferred Bob’s Red Mill®! (Not sponsored)
How to Make Split Pea Soup Recipe
- Serve hot. Add bread or croutons on the side.
- Sauté veggies in butter or oil until softened.
- Add peas, broth, and ham bone/hock. Bring to a boil, then reduce to a simmer.
- Simmer low & slow. Cook until peas are tender and ham shreds easily.
- Remove ham bone, shred meat, return to soup.
Split Pea Soup Recipe Notes
- Cooking time varies depending on peas, pot, and stove. Test by checking if ham shreds easily and peas are tender.
- Texture preference: For creamier soup, simmer longer until peas fall apart. Too thick? mix in water or broth.
- Heavy-bottomed pot: Prevents peas from scorching at the bottom.
Storage
Split Pea Soup Recipe Leftovers?
- How to reheat: This soup stores nicely in an airtight container in the fridge for 3 days. To reheat, add the soup to a small pot and heat over a low burner until warmed to desired preference. Or reheat in the microwave. (Make sure to cover it so it doesn’t splatter!) It does thicken as it stores, so you’ll need to add in some additional chicken broth to thin.
- Freezing: Split Pea Soup will freeze well for up to 2 to 3 months. Here are some best methods for thawing frozen soup.
Serve This Soup With:
Appetizers
Life-Changing No-Knead Dinner Rolls
Green Salads
Garden Salad
Sandwiches
Mini Grilled Cheese
Salads
Winter Fruit Salad
