Ham Bone Split Pea Soup

This old-fashioned homemade soup is chock full of healthy vegetables and can be made extra flavorful using a ham bone. Perfect for using up leftover ham. You'll love the thick, creamy texture and rich flavor.

Course Dinner, Lunch

Cuisine American

Recipe Type Christmas, Crockpot, Easter, Fall, Freezer-friendly, Ham, Healthy Choices, Healthy Dinner, Meal Prep, Rainy Day, Served Hot, Soups, Spring Dinner, Thanksgiving, Vegetables

Skill Level Easy

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 315kcal

Author Angela G.

Ingredients

2 cups dried split peas
2 tablespoon olive oil
½ cup diced onion
½ cup diced carrot
½ cup diced celery
1 tablespoon minced garlic
1 teaspoon fresh thyme leaves
8 cups vegetable broth
2 bay leaves
1 cup diced cooked ham
1 ham bone

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Instructions

Rinse dried split peas under cold water and set aside.
Sauté vegetables. In a large pot, heat the olive oil over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, for 5 minutes or until the vegetables begin soften. Add garlic and thyme and cook for an additional minute.
Add broth. Add vegetable broth to the pot, then add the rinsed split peas and bay leaves. Stir well to combine.
If you have a ham bone add it to the pot.
Simmer soup. Bring soup to a boil over high heat and then reduce to a simmer, cover and cook for 30 minutes. Remove lid and stirring occasionally.
Add ham, simmer longer. After 30 minutes, add diced ham, cover and cook for an additional 30 minutes, stirring occasionally.
Check then serve. After one hour, check the split peas to see if they’re tender all the way through. If so, remove the bay leaves and ham bone, stir to combine and serve!
If not, cover and cook for an additional 15 minutes or longer as need until split peas are completely softened.

Notes

This soup can be made without a ham bone if you do not have one available. Simply just use diced cooked ham and leave out the bone.

For a smoother, thicker soup use an immersion blender to puree the soup to your desired consistency. I like to puree about half of the soup so it has a rich, hearty consistency but still has some chunks of carrots and ham. Feel free to do whatever you prefer!

Nutrition