Ham and Split Pea Soup Recipe — A Great Soup

This cozy split pea soup with ham is hearty, flavorful, and oh-so comforting. 

How to Make Split Pea Soup With Ham

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Split Pea and Ham Soup Ingredients

These are the ingredients you’ll need for this classic ham and split pea soup recipe: 

• Butter: Sauté the vegetables in butter for a rich flavor base. 
• Vegetables: The flavorful recipe starts with celery and onions. Of course, you’ll also need dried split peas! 
• Seasonings: This split pea soup with ham recipe is seasoned with fresh garlic, salt, pepper, and a bay leaf. 
• Ham: A pound of diced ham lends tons of savory, meaty flavor. 
• Stock: Use a quart of store-bought or homemade chicken stock (plus 2 ½ cups of water). 

How to Make Split Pea and Ham Soup

Here’s a brief overview of what you can expect when you make split pea soup with ham at home: 

1. Cook the garlic, onions, and celery in butter. 
2. Add the split peas, ham, and bay leaf. Stir in the stock and water. 
3. Cook until the peas are tender and the soup is thick. Season with salt and pepper.

What to Serve With Split Pea and Ham Soup

This satisfying split pea and ham soup is quite filling, so it’s not necessary to pair it with any sides — but a crusty French bread, homemade croutons, or a grilled cheese sandwich for dipping will take this comfort food recipe over the top.

How to Store Split Pea Soup With Ham

Store your leftover ham and split pea soup in an airtight container in the refrigerator for up to three days. Reheat on the stove or in the microwave. If you don’t think you’ll eat the soup within three days, you can freeze it for up to three months. 

Allrecipes Community Tips and Praise

“I have made this recipe several times and it is delicious,” raves Joann Nalewanski. “The only thing that I did differently was to boil the ham bone a day ahead and used the ham stock (refrigerate it overnight and skim the fat off the next day) instead of the chicken broth and water.”

“This is the best soup I ever made,” according to karengseltzer. “Prep was simple with just the right amount of ingredients. Easy to make. I had the bone left from a baked ham and put that in the pot, too. Perfect for a cold winter day.”

“I really liked this recipe because it used chicken stock, bay leaves, and fresh vegetables,” says Katie. “The warm scents fill the house and the flavors warm the soul!”

Editorial contributions by Corey Williams