I grew up eating Split Pea Soup with Ham and it remains one of my favorite comfort foods. My mother always made it when we had leftover ham after the holidays, and I still look forward to a steaming bowl on chilly days. I’ve kept the heart of that recipe and added a few small touches that make the soup bright and satisfying.
This soup is cozy and nourishing—perfect for cooler spring days or any time you need something warming. I’ve definitely had stretches where I ate it for several meals in a row. After I came home from the hospital with my newborn, my mother-in-law made a huge pot at my request, and I happily enjoyed it for days. (It was so good I may have overdone it—turns out babies can be sensitive to certain foods, so moderation is key.)
Many readers have told me this is one of their favorite recipes I’ve shared, and a few split pea skeptics have even been converted. If you love a classic bowl of soup with a little extra flavor, this one won’t disappoint.
Ingredients:
- Extra virgin olive oil
- Yellow onion
- Carrot
- Celery
- Garlic cloves
- Kosher salt
- Freshly ground black pepper
- Split green peas
- Diced ham
- Chicken broth
- Water
- Bay leaves
- Fresh thyme
- Cajun seasoning
- Yellow potatoes
- Freshly squeezed lemon juice
- Fresh dill (or parsley/thyme) for garnish
Step-by-step:
Step one: Sauté the vegetables
Heat the oil in a large pot over medium heat. Add the onion, carrot, celery, garlic, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes.
Step two: Simmer the soup
Add the split peas and diced ham and stir to combine. Pour in the chicken broth and water, then add the bay leaves, thyme sprigs, and Cajun seasoning. Bring the soup to a boil, then reduce the heat and simmer, covered, for 30 minutes, until the peas begin to soften.
Step three: Cook the potatoes
Stir in the diced potatoes and continue to simmer, uncovered, stirring occasionally, until the potatoes are tender, about 20 minutes more.
Step four: Season and serve
Discard the bay leaves and thyme stems. Taste and add more salt and pepper if needed. Finish with a splash of freshly squeezed lemon juice and garnish with chopped dill (or parsley or extra thyme). Ladle into bowls and enjoy.
Recipe FAQs:
Yes. Combine all ingredients in a slow cooker and cook on low for 8 to 10 hours, or until the peas are tender and the soup is creamy. If using a ham bone, add it at the start and remove before serving.
Ham and broths vary in saltiness. If your ham is quite salty, reduce or omit added salt and taste as the soup cooks. It’s easier to add salt later than to fix an overly salty pot.
Reheat on the stovetop over medium-low heat until warmed through. The soup thickens after refrigeration, so add a bit of broth or water to loosen it if needed.
This Split Pea Soup with Ham is a reliable, comforting bowl that’s great for feeding a family or saving for lunches. If you try it, leave a comment and tell me how it turned out.
Looking for more cozy soups? Try these!
Whole30 Zuppa Toscana
Curried Lentil Soup
Chickpea and Farro Soup with Escarole
Cream of Asparagus Soup with Crispy Prosciutto
Split Pea Soup with Ham
Print Recipe
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 split green peas, dried and rinsed until the water runs clear
- 2 cups diced ham *see notes
- 4 cups chicken broth
- 4 cups water
- 2 bay leaves
- 5 sprigs fresh 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, parsley or thyme, for garnish
Instructions
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Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, garlic, salt, and pepper. Cook, stirring, until tender, about 4 minutes.
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Add the split peas and ham and stir to combine. Pour in the chicken broth, water, bay leaves, thyme, and Cajun seasoning. Bring soup to a boil, then immediately lower the heat and simmer, covered, for 30 minutes.
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Add the potatoes and stir to combine. Simmer, uncovered, stirring occasionally, until the potatoes are tender, about 20 minutes.
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Remove the bay leaves and thyme stems. Taste and season with more salt and pepper, as desired. Finish with fresh lemon juice and garnish with chopped dill. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.