A classic split pea soup is a rich, creamy meal filled with veggies and chunks of ham!
This hearty soup is the perfect way to use up that frozen leftover ham bone. This is one of those dishes that is just as good (if not better) the next day and it freezes beautifully.
A Healthy Favorite
The humble pea soup has been around since 500 BC and has been a budget staple for generations. There are many versions of this soup including a Canadian Split Pea soup (most often made with yellow peas).
- It has a creamy consistency and delicious flavor.
- It’s made without cream so it has fewer calories than most creamy soups.
- Uses simple ingredients you likely have on hand.
- Is very budget-friendly.
- This split pea recipe is a healthy source of fiber and protein (and it will really fill you up).
SPLIT PEAS Dried split peas are cheap and easy to find. While they resemble a lentil, they’re actually a type of dried pea. That being said, you can use dried lentils in this recipe (cooking time may need to be adjusted)!
VEGETABLES Celery, carrots, and a handful of seasonings will flavor the soup.
If you have only diced or leftover ham (and no bone) swap out some of the water for extra broth.
Should I Soak Split Peas?
Split peas will almost always come from the store dried, so they need to be either simmered in liquid or soaked overnight before they can be enjoyed.
To soak your split peas place them in a bowl of water (or a ziplock of water)! They take about 4 hours to be soaked through, but I like to soak mine overnight before I use them in a recipe.
If you are cooking your split peas without soaking them first, they will take about 1-2 hours of simmering before they are ready to be eaten.
How to Make Split Pea Soup
Split pea soup takes a while to cook, but most of the time is hands off.
- Simmer peas, ham, water, broth, parsley, & bay leaf in a large pot for an hour.
- Add remaining ingredients (per recipe below) and simmer for an additional 45 minutes.
- Remove ham bone (or ham) & chop up meat. Return ham to the pot & cook on low until thickened.
- Discard bay leaf & serve.
What to Serve with Split Pea Soup
- Like dried beans, dried peas should be carefully sorted. Place them in a colander and rinse them in cold water. Oftentimes, sand or small pebbles are mixed in with the peas.
- Thicken split pea soup by allowing it to simmer uncovered for a little bit. If you’re short on time, some of the peas can be mashed or blended.
- Store cooked split pea soup in the refrigerator for about 4 days. Reheat on the stove or in the microwave.
- Split pea soup can be frozen in zippered bags for up to 3 months. Be sure to label the bag with the current date!
More Savory Soups
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Split Pea Soup
Split pea soup is the perfect way to use up your leftover ham! Split peas and ham are simmered in a delicious chicken broth to give you a thick and hearty soup option.
Rinse peas and drain well.
In a large pot, combine peas, ham, water, broth, parsley, and bay leaf. Bring to a boil, reduce heat to low, and simmer covered for 1 hour.
Add in celery, carrots, onion, pepper, thyme, and salt. Cover and simmer 45 minutes more.
Remove ham bone and chop meat. Return meat to soup and cook on low 20-30 minutes or until tender and thickened.
Discard bay leaf and serve.
To soak your split peas, add to a mixing bowl. Cover with water to at least 1″ above beans. Split peas take about 4 hours to be soaked through, but I like to soak mine overnight before I use them in a recipe.
Serving: 1.5cups, Calories: 365, Carbohydrates: 45g, Protein: 27g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 29mg, Sodium: 900mg, Potassium: 1009mg, Fiber: 18g, Sugar: 8g, Vitamin A: 4211IU, Vitamin C: 11mg, Calcium: 77mg, Iron: 4mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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