I grew up on Split Pea Soup with Ham and it remains one of my favorite comfort foods. My mother always made it whenever we had leftover ham after the holidays, and that rich, savory bowl of soup is a memory I still crave on chilly days. Over the years I’ve made a few small adjustments to the recipe I learned from her—nothing dramatic, just little touches to boost flavor and texture—and I’m excited to share the updated version here.
This split pea soup is hearty, warming, and easy to make from pantry staples and leftover ham. It’s thick, creamy once the peas break down, and brightened at the end with a splash of lemon and fresh dill. It also freezes beautifully, so it’s a great recipe for batch cooking and for making the most of holiday ham.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced yellow onion (about 1/2 large onion)
- 3/4 cup finely diced carrots (about 1 large carrot)
- 3/4 cup finely diced celery (about 2 large stalks)
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 pound dried split green peas, rinsed until the water runs clear
- 2 cups diced ham (use leftover ham or diced cooked ham)
- 4 cups chicken broth
- 4 cups water
- 2 bay leaves
- 5 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon Cajun seasoning
- 1 pound yellow potatoes, peeled and diced into 1/4 inch cubes
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh dill (or parsley/thyme) for garnish
Step-by-step
Step one: Sauté the vegetables
Heat the oil in a large, heavy pot over medium heat. Add the onion, carrots, celery, garlic, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 4 minutes.
Step two: Simmer the soup
Add the rinsed split peas and the diced ham, stirring to combine. Pour in the chicken broth and water, then add the bay leaves, thyme, and Cajun seasoning. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 30 minutes, until the peas begin to soften and break down.
Step three: Cook the potatoes
Add the diced potatoes and stir. Continue to simmer uncovered, stirring occasionally, until the potatoes are tender and the peas have softened fully, about 15–20 minutes more. If the soup gets too thick, add a bit more water or broth to reach your desired consistency.
Step four: Season and serve
Remove and discard the bay leaves and thyme stems. Taste and adjust the salt and pepper. Stir in the lemon juice, then ladle into bowls and garnish with chopped fresh dill. Serve hot with crusty bread or a simple side salad.
Recipe FAQs
Can I make this in a slow cooker?
Yes. Add all ingredients to the slow cooker and cook on low for 8–10 hours, or until the peas are tender and the soup is creamy. Add the potatoes in the last hour if you prefer them firmer, or at the start if you like them very soft.
My soup came out too salty — what happened?
Ham can vary widely in saltiness depending on how it was cured. If your ham is especially salty, reduce the added kosher salt and taste frequently as the soup cooks. It’s easier to add salt later than to correct a dish that’s too salty.
What’s the best way to reheat this?
Reheat gently on the stovetop over medium-low heat until warmed through, stirring occasionally. The soup thickens after refrigeration, so thin with a splash of broth or water if needed.
Notes and tips
- If you have a ham bone from a cooked ham, add it to the pot while the soup simmers for extra depth of flavor; remove it before serving.
- For a smoother texture, use an immersion blender to gently puree part of the soup, or transfer a portion to a blender and return it to the pot.
- Variations: swap thyme for rosemary or add a bay-smoked paprika for a smoky note; adjust the Cajun seasoning to control heat.
- Storage: refrigerate in an airtight container for up to 4 days, or freeze in portions for up to 3 months.
Nutrition (approximate per serving)
Calories: 323 kcal; Carbohydrates: 49 g; Protein: 21 g; Fat: 6 g; Saturated Fat: 1 g; Sodium: 1133 mg; Fiber: 17 g. Nutrition information is an estimate and will vary based on ingredients and portion size.
Additional info
Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 8
Author: Alex Snodgrass
Looking for more cozy soup ideas?
Whole30 Zuppa Toscana • Curried Lentil Soup • Chickpea and Farro Soup with Escarole • Cream of Asparagus Soup with Crispy Prosciutto
This Split Pea Soup with Ham is a reliably comforting, budget-friendly meal that makes excellent use of leftover ham. If you try the recipe, leave a comment to share how it turned out and any tweaks you made — I love hearing your variations and tips.