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Homestyle Ham Pea Soup

Featured in Comfort in a Bowl.

Thick and cozy ham and split pea soup made with simple, wholesome ingredients. Pick stovetop, slow cooker, or pressure cooker to get delicious results everyone will love.

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Ranah
Updated on Sat, 12 Apr 2025 00:03:33 GMT
A steaming bowl of vibrant green split pea soup topped with parsley, surrounded by bread slices. Pin it
A steaming bowl of vibrant green split pea soup topped with parsley, surrounded by bread slices. | chefemmakitchen.com

Grandma's Hearty Split Pea Soup

Making this split pea soup always brings back warm thoughts of my mom in the kitchen. Something magical happens when soft peas, chunks of ham, and fresh veggies come together in a bowl that'll warm you up on cold nights. And you won't believe how easy it is to throw together with just a handful of simple things from your pantry.

A Spoonful of Nostalgia

There's really nothing like split pea soup that's been bubbling away with a big ham bone. It takes me right back to family meals when I was little. I've tried the stuff from cans when I'm in a hurry, but it just doesn't stack up to this homemade version loaded with garden veggies and juicy bits of ham.

Your Shopping List

  • Olive Oil: For cooking the veggies at the start; you can use butter instead.
  • Garlic, Carrots, Yellow Onion, and Celery: These give your soup its basic taste and bring some nice color too.
  • Water and Chicken Broth: Creates the right flavor without taking over the mild taste of the peas.
  • Dried Split Peas: Just check for stones, give them a rinse, and they're ready to go.
  • Parsley, Bay Leaves, and Thyme: Either dried or fresh herbs work to make your soup taste amazing.
  • Pepper and Salt: Wait until after the ham cooks to add these so you don't make it too salty.
  • Ham Bone: Gives the soup its rich flavor; you can also use ham shanks if that's what you have.

Cooking Steps

Cook the Veggies
Warm olive oil in a big pot on medium-high. Throw in your chopped onion and celery, and cook them for 3 minutes. Add the chopped garlic and let it cook one more minute.
Pour in the Liquids and Peas
Add the water and chicken broth. Mix in your split peas, thyme, and bay leaves. Add a little salt and pepper.
Cook with the Ham
Drop the ham bone into the pot and let everything come to a boil. Turn the heat down to low, put the lid on, and let it cook for 1 hour. Give it a stir now and then.
Get the Ham Ready
Take out the ham bone. Let it cool for 10 minutes, then pull off the meat and cut it into small pieces.
Add the Carrots
Put your diced carrots in the soup and keep cooking for another 30 minutes. Stir it sometimes until the peas break down and your soup gets thick.
Finish and Dish Up
Put the ham pieces back in the soup. Taste it and add more salt and pepper if needed. Serve it hot with some fresh parsley on top if you want.
A steaming bowl of green split pea soup topped with fresh parsley and orange carrot chunks, with bread slices on the side. Pin it
A steaming bowl of green split pea soup topped with fresh parsley and orange carrot chunks, with bread slices on the side. | chefemmakitchen.com

Smart Cooking Tricks

I like to add chopped potatoes with my carrots when I want a fuller meal. If your soup looks too runny, just let it bubble without the lid for a while. Remember that it'll get thicker after sitting in the fridge, so when you warm it up again, you might need to add a bit of water.

Storing Your Soup

The flavors in this soup actually get better overnight. You can keep it in your fridge for about 3 days. I usually cook a big batch and pop some in freezer containers, leaving some space at the top since it gets bigger when frozen. It'll stay good for up to 3 months, which is great for when you don't feel like cooking.

Different Cooking Methods

When life gets crazy, I dump everything in my slow cooker with just 2 cups of water and let it do its thing for 7 to 8 hours on low. If you're rushing, grab your Instant Pot, brown the veggies with the saute button, then pressure cook everything for 15 minutes and let the pressure come down naturally.

Frequently Asked Questions

→ Can this soup be frozen?

Yes, it freezes great for up to three months if kept in airtight containers. Be sure the soup has cooled before freezing, and thaw in the refrigerator overnight before reheating.

→ What can I use instead of a ham bone?

Ham shanks are a perfect alternate choice. If you have diced ham, it works too, though you’ll lose some of the deep flavors the bone provides.

→ Why isn't it thickening properly?

The soup will naturally get thicker as the peas cook down. If it's still too thin, try leaving the lid off near the end, and remember cooling will also thicken it.

→ Which way should I cook it?

It depends on what you need! Stovetop gives full control, slow cooker is hassle-free, and the pressure cooker is speedy yet still flavorful.

→ How long can this soup be stored in the fridge?

Keep it in the fridge for 4-5 days in an airtight container. It actually tastes even better after sitting for a day as the flavors blend more.

Conclusion

Bring comfort to the table with this homestyle ham and pea soup. A simple blend of everyday ingredients with flexible cooking options to fit your schedule.

Ham Pea Soup

This warm and filling soup features soft split peas, rich ham flavor, and fresh veggies. Choose from three simple methods to cook this classic comfort meal.

Prep Time
15 Minutes
Cook Time
105 Minutes
Total Time
120 Minutes
By: emma

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (9 cups)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 1 1/2 pounds ham bone or ham shanks with plenty of meat.
02 1 tablespoon of olive oil.
03 1 medium yellow onion, diced (about 1 1/2 cups).
04 3 celery stalks, chopped (about 1 1/4 cups).
05 1 clove garlic, finely minced (about 1 teaspoon).
06 4 cups of water.
07 4 cups low-sodium chicken stock.
08 One 16-ounce package of dried split peas, rinsed and sorted.
09 2 bay leaves.
10 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme, chopped.
11 Salt and black pepper, freshly ground, to taste.
12 1 cup of diced carrots.
13 Fresh parsley, chopped, for topping (optional).

Instructions

Step 01

In a big pot over medium heat, warm up the olive oil. Toss in the celery and onion. Cook for three minutes, then mix in the garlic and cook for one more minute.

Step 02

Stir in the chicken broth and water. Add in the split peas, thyme, and bay leaves. Lightly season with a little salt and pepper.

Step 03

Gently drop the ham bone into the pot. Let it come to a boil, then lower the heat to a simmer. Cover it and let it cook for 60-80 minutes, until the ham and peas soften.

Step 04

Take the ham out of the pot and set it aside to cool down for around 10 minutes. After that, break it into small chunks or shred it. Cover to keep warm.

Step 05

Toss the carrots into the soup and cover. Let it simmer for another 30 minutes, or until the peas break down a bit more.

Step 06

Mix the ham pieces back into the soup. Adjust the flavor with a bit more salt, if needed. Serve it warm, and sprinkle parsley on top if you'd like.

Notes

  1. For a thicker soup, leave the lid off at the end while simmering.
  2. It will naturally thicken as it cools.
  3. For a heartier meal, toss in diced potatoes when adding carrots.
  4. Switch up the cooking method: use a slow cooker (7-8 hours on low) or make it in an Instant Pot (15 minutes pressure + let pressure release naturally).

Tools You'll Need

  • A big pot for the soup.
  • Optional: Instant Pot or slow cooker for alternative cooking methods.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 8 g
  • Total Carbohydrate: 42 g
  • Protein: 22 g