Split Pea and Ham Soup: The Ultimate Leftover Ham Recipe
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Transform your leftover honey-baked ham into the most comforting split pea and ham soup you’ll ever make! This hearty recipe is perfect for using up every bit of that delicious ham.
After making our famous honey-baked ham recipe, you’re probably wondering what to do with all those tasty leftovers. Well, I’ve got the perfect solution that’ll have your family asking for ham just so you can make this soup!
This split pea with ham soup is one of those recipes that gets better as it sits, making it ideal for meal prep or feeding a crowd. Plus, it practically cooks itself – just throw everything in the pot and let it simmer away while you tackle other things around the house.
Why This Split Pea and Ham Soup Recipe Works
What makes this recipe special is how it builds layers of flavor from simple ingredients. If you have the ham bone, it’s pure gold for making soup! As it simmers, it releases all that smoky, savory goodness into the broth.
Ingredient Notes and Tips
Split Peas: Green split peas are traditional, but yellow work great too! They’ll give you a slightly milder, sweeter flavor. No need to soak them – that’s the beauty of split peas. Just give them a quick rinse to remove any dust.
Ham Bone: That leftover bone from our honey-baked ham adds incredible depth. No bone? A smoked ham hock from the grocery store works perfectly. You could even use a couple of ham steaks in a pinch. Of course your split pea soup will be amazing without it, but it adds so much flavor that we recommend it.
Ham Meat: You’ll want about 2-3 cups of diced ham total. I like using a mix of pieces – some fattier bits for flavor and leaner chunks for texture.
Vegetables: The classic trio of onion, carrots, and celery is perfect here. Dice them all about the same size (around 1/4 inch) so they cook evenly. Feel free to add a diced potato for extra heartiness – russets or Yukon golds both work great.
Liquid: Water works fine, but low-sodium chicken broth takes it up a notch. Whatever you use, start with about 8 cups – you can always add more if your soup gets too thick.
Seasonings: Bay leaves and thyme are my go-to herbs. Fresh thyme is wonderful if you have it (use about a tablespoon). Hold off on the salt until the end since ham can be quite salty. A little black pepper and maybe some smoked paprika round things out nicely.
Step-by-Step Instructions
1. Prepare Your Ingredients
Start by rinsing your split peas in cold water until it runs clear. This removes any dust or debris. While they’re draining, dice up your vegetables into similar-sized pieces so they cook evenly.
2. Build Your Flavor Base
- In a large pot or Dutch oven, add the diced onion and cook until softened.
- Add the ham to the onion and let it brown for 6 to 8 minutes. That will bring out the rich flavor of the soup.
- Add the carrots and celery and cook for 5 minutes.
- Now it’s time to add the rinsed split peas and water or broth.
3. Add the Aromatics
Toss in your bay leaves and thyme. Give everything a good stir, bring it to a boil then reduce to a simmer. Let it cook uncovered for about 1 to 2 hours. Skim off any foam that rises to the top – this keeps your soup nice and clean.
4. The Waiting Game
Here’s where the magic happens! As your split pea and ham soup simmers, those peas will start breaking down and thickening the broth. Stir occasionally and add more water if it gets too thick. Your kitchen is going to smell amazing!
5. Finish Strong
Remove the ham bone (if you had one) and bay leaves. If there’s any meat still clinging to the bone, pick it off and add it back to the pot. Season with salt and pepper as needed. Serve.
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Storing and Reheating
This split pea with ham soup is even better the next day! Store it in an airtight container in the fridge for up to 5 days. It’ll thicken as it sits, so add a splash of water when reheating.
For freezing, let the soup cool completely and freeze in individual portions for up to 3 months. Just remember that the texture might be slightly different after thawing – give it a good stir and it’ll be fine.
Related Recipes Perfect for Split Pea Soup
Nothing beats a bowl of hearty split pea and ham soup paired with the perfect bread for dipping! Here are some of my favorite recipes that complement this soup beautifully:
Round Out Your Meal:
This recipe begs for bread so you can soak up every last drop of soup. Our Hawaiian Bread Rolls are slightly sweet, adding a great contrast to this savory soup. No-Knead Artisan Bread is crusty on the outside, soft inside – ideal for hearty soups. Buttermilk Biscuits come together in minutes while your soup simmers.
More Leftover Ham Ideas:
One of the biggest reasons we bake a bone-in ham is for all of the delicious meals we can make with the leftovers!
- Ham Fried Rice – Quick weeknight dinner using diced ham
- Scalloped Potatoes with Ham – Another delicious way to use that leftover ham
- Hawaiian Ham and Cheese Sliders – Perfect for using up smaller ham pieces
- Ham and Bean Soup – Similar comfort food vibes with a mix of 13 bean soup mix instead
Frequently Asked Questions
Can I use yellow split peas instead of green? Absolutely! Yellow split peas work just as well and create a slightly milder, sweeter flavor. The cooking time stays the same.
Do I need to soak split peas before cooking? Nope! Unlike other dried legumes, split peas cook up perfectly without any soaking. That’s what makes this recipe so convenient.
My soup is too salty. Help! This can happen with ham that’s extra salty. Add a peeled, quartered potato to the pot and simmer for 20 minutes. It’ll absorb some of the excess salt. Remove it before serving.
Can I make this in a slow cooker? You bet! Add everything except the final addition of ham to your slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Stir in the remaining ham during the last 30 minutes.
Why isn’t my soup thickening? Split peas can vary in age and quality. Older peas might take longer to break down. Keep simmering, and if needed, use an immersion blender to puree a portion of the soup.
The Bottom Line
This split pea and ham soup is everything a leftover recipe should be – easy, economical, and absolutely delicious. It transforms that holiday ham into a completely different meal that your family will request again and again. Plus, it’s perfect for those busy weeknights when you need something warm and satisfying without a lot of fuss.
So next time you make our honey-baked ham, save that bone! Your future self will thank you when you’re curled up with a steaming bowl of this comforting split pea with ham soup.
Did you make this recipe? I’d love to hear how it turned out! Drop a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers find the best recipes.
Split Pea and Ham Soup Recipe
Equipment
Ingredients
- 2 tbsp olive oil
- 1 cup diced yellow onion
- 2 cups cooked ham diced or cut into bite size
- 1 cup diced celery
- 1 cup diced carrots Dice the carrots into a smaller size so they can cook faster
- 2 garlic cloves minced
- ½ tsp salt
- ½ tsp ground pepper
- 1 lb green split peas rinsed
- 8 cups chicken broth
- ½ tsp fresh thyme or 1 teaspoon dry thyme
- 1 ham bone optional
Instructions
- In a Dutch oven, over medium heat, add oil and onion. Stir and cook for 2-3 minutes or until the onions start to soften.
- Add the cooked ham, mix, and cook for 8-10 minutes. The ham will be golden.
- Add the celery and carrots. Mix well and cook until they are softened, approximately 5 minutes.
- Add the rinsed peas, mix well.
- Pour the chicken broth and mix all ingredients well.
- Sprinkle the fresh thyme.
- Bring the mixture to a boil and reduce to a simmer. Cover and cook for approximately 1 hour or until the peas are softened.
- *If the liquid is evaporating too quickly, add more chicken broth as needed.
Notes
Why do I brown the ham? Browning the ham before adding the broth creates the base of the soup and brings extra flavors. Make sure to rinse the peas well. This step will help them cook more evenly. No soaking required. Make sure to watch the liquid. Split peas absorb a lot of liquid. If the soup thickens too quickly, add extra broth or water ½ cup at a time. Storage: When the soup is completely cooled, store it in an airtight container for 2-3 days. Rewarm: Place a portion in a saucepan on medium heat. If the soup is too thick, add some water or broth to thin it down. Serve the soup with fresh bread, garlic bread, or pull-apart bread.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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