This comforting Split Pea Soup with Ham is hearty, healthy, and packed with flavor. With a creamy texture and savory ham, it's the perfect cozy meal for any day of the week.

If you're in the mood for something comforting and hearty, this Split Pea Soup with Ham is just what you need. It may seem simple, but there's something truly special about this humble soup. Often overlooked, split pea soup has a way of warming you from the inside out, offering both comfort and nourishment in every bowl. And when paired with savory ham, it transforms into a rich, satisfying meal that feels like a hug in a bowl.

When I think of split pea soup, the word "humble" definitely comes to mind. It's one of those dishes that might seem basic on the surface but is anything but boring. The combination of tender split peas and flavorful ham creates a hearty, healthy soup that’s just as satisfying on a busy weeknight as it would be at a fancy dinner table. The best part? The peas melt into the broth, giving it that velvety, creamy texture without needing any added flour or cream. It’s simple, delicious, and downright magical.

One of the things I love most about making this soup is using the leftover ham from the holidays. After we’ve enjoyed a big ham dinner, I save the ham bone and any extra meat to make this soup. The ham bone adds so much flavor to the broth, turning it into a rich, savory base that makes the entire pot of soup absolutely delicious. And the tender chunks of ham throughout the soup are the perfect addition to the creamy, comforting texture—it's like turning leftovers into a whole new, mouthwatering meal.

Ingredients:

1 lb smoked pork (ham, neck, hocks, etc.)

5-6 cups chicken broth

5-6 cups water

1 dry bay leaf

5-7 peppercorns

1 lb dried split peas

3 medium potatoes, peeled and chopped

1 Tablespoon butter

1 onion, chopped

1-3 carrots, peeled and chopped

2 celery stalks, sliced

3 garlic cloves, minced

salt, pepper

Croutons, to garnish the soup, optional

How To Make Split Pea Soup With Ham

Place the smoked pork into a large pot with the bay leaf and peppercorns. Pour the broth and water over the meat. You can add all the liquid or add just enough to cover the pork and then add more liquid later.

You can also make this soup vegetarian by omitting the pork, skipping this step, use vegetable broth and move on to adding the split peas to the liquid.

Bring the liquid to a boil, reduce to a simmer and cook for 30-40 minutes. Strain the broth through a paper towel or cheesecloth lined, fine mesh sieve.

Return the liquid to the pot and add the split peas. Cook for another 30-40 minutes, at a simmer.

When the meat is cool enough to handle, take the meat off the bone.

Meanwhile, heat the butter in a skillet on medium heat. Add the onions, season with salt, and cook for about 5 minutes, until they are translucent and soft.

Add the carrots, celery and garlic to the onions. Season with salt and cook for 5-7 minutes.

After cooking the split peas for 30-40 minutes, they should start to disintegrate. Add the potatoes, onions, carrots, celery and garlic to the soup. Cook for about 30 minutes more, until the potatoes have cooked through and the split peas have completely disintegrated.

You can adjust the thickness of the soup to your liking, add more broth to make it thinner, or cook it longer so more liquid evaporates.

Add the meat back to the soup.

Serve the soup with croutons.