WHY YOU’LL LOVE HAM AND SPLIT PEA SOUP

• Cozy, hearty soup simmered low and slow for the creamiest texture.
  
• Smoky ham + split peas + aromatics = classic comfort.
  
• No cream, no soaking, and it freezes beautifully.
  
• Perfect stovetop or slow cooker cold-weather meal.
  
• Nostalgic, filling, and unbelievably comforting.

Split Pea and Ham Soup

This soup always takes me straight back to my great-grandma’s house in the fall. Even as a picky kid, I couldn’t resist her split pea soup simmering on the stove. 

I can still remember walking through her front door and smelling that cozy, savory aroma drifting through the whole house. 

So this split pea and ham soup recipe is my way of keeping her tradition alive: simple ingredients, slow comfort, and the kind of soup that warms you right down to your bones.

Don’t have time to make it on the stovetop? You can make split pea and ham soup in the slow cooker instead, so it’s ready and waiting as soon as you get home.

INGREDIENT NOTES

• Chicken Stock: I always reach for Kitchen Basics chicken stock. It has the perfect depth of flavor and just the right amount of salt, so I always keep it stocked in my pantry.
  
• Ham: Any smoked ham works! Diced ham, ham steaks, or leftover holiday ham. A meaty ham bone adds extra richness.
  
• Split Peas: No soaking required. Green split peas provide a creamy, hearty texture as they break down.
  
• Bay Leaves: Without these, your ham and split pea soup with taste like “something’s missing.” You only need two to flavor the whole pot!
  
• Salt: Add at the end so you can control the seasoning after tasting the ham and stock levels.

VARIATIONS 

• Add a Ham Bone: Add with the stock, replacing 2 cups of the liquid with water.
  
• Smokier Flavor: Include ¼ teaspoon smoked paprika.
  
• Extra Vegetables: Add cubed potatoes or parsnips for more texture.
  
• Herb Boost: Stir in fresh thyme or rosemary at the end.
  
• Creamier Texture: Blend half the soup and stir it back in.

SERVING SUGGESTIONS

• Serve with crusty bread, biscuits, or garlic toast.
  
• Top split pea and ham soup with croutons, a drizzle of olive oil, or a dollop of sour cream.
  
• Add cracked black pepper for brightness.
  
• Pair with a simple side salad or a grilled cheese sandwich.
  

SPLIT PEA AND HAM SOUP RECIPE FAQ 

Making split pea soup is all about slow transformation. The peas melt into the broth and create a silky, naturally creamy base without needing any cream. 

Sautéing the aromatics first builds depth, the ham infuses the stock with smoky richness, and the long, gentle simmer turns simple ingredients into a hearty, stick-to-your-ribs soup. 

Taking time to simmer it low and slow is what makes this split pea and ham soup recipe taste like it came straight out of a cozy kitchen from a generation ago.

TOOLS NEEDED

• 6-8 Quart Soup Pot: Choose a heavy-bottomed pot for even cooking.
  
• Cutting Board and Knife: To dice the onion, celery, and carrot.
  
• Wooden Spoon: For sautéing the veggies and stirring the soup.
  
• Measuring Cups and Spoons: Accurate measuring = balanced flavor.
  
• Slow Cooker (Optional): A 6-quart crockpot works best.
  

Enjoy!

With love, from our simple kitchen to yours.

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Print

Split Pea and Ham Soup (Stovetop + Slow Cooker)

Split Pea and Ham Soup is so cozy and nostalgic, just like grandma’s recipe! Make it on the stovetop or in a slow cooker for a hearty meal.

Course Soup

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 8 (about 1 1/2 cups per serving)

Calories 323cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion diced
• 2 ribs celery diced
• 1 carrot peeled and diced (about ¾ cup)
• 3 garlic cloves minced (about 1 ½ teaspoons)
• 8 cups chicken stock
• 1 pound smoked ham diced (about 3 cups)
• 1 pound dried split peas
• 2 bay leaves
• 1/4 teaspoon coarse ground black pepper plus more as desired
• Kosher salt to taste
• Chopped parsley and black pepper for garnish (optional)

Instructions

• Sauté the Vegetables: Place a 6–8 quart soup pot over medium heat and melt 2 tablespoons unsalted butter. Add 1 large yellow onion, 2 ribs celery, and 1 carrot. Cook for about 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the 3 garlic cloves and cook for 1–2 minutes more until aromatic.
• Build the Soup: Add the 8 cups chicken stock, 1 pound smoked ham, 1 pound dried split peas, 2 bay leaves, and 1/4 teaspoon coarse ground black pepper. Stir well to combine. Split peas do not need to be soaked; they will soften naturally as they simmer. If you have a leftover meaty ham bone, you may add it here for even richer flavor (see Donna’s Notes).
• Simmer the Soup: Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the split peas are completely softened and the soup has thickened naturally.
• Note: Older peas or peas stored a long time may require additional simmer time.
• Adjust Seasoning: Remove the bay leaves. Taste the soup and add Kosher salt as needed, as the saltiness of ham and stock can vary. Add additional black pepper if desired.
• Serve: Ladle the soup into bowls. Sprinkle with black pepper and chopped parsley, if desired. The soup will continue to thicken as it sits. Stir in a splash of stock or water when reheating if needed.

Notes

Meaty Ham Bone Option: If you have a leftover ham bone, add it at the same time as the stock. Reduce the chicken stock by 2 cups and add 2 cups of water instead. Once the peas are tender, slice off any tender ham from the bone and stir it into the soup.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Freezing: Freeze completely cooled soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop or microwave in short intervals. Add extra stock or water if the soup becomes too thick.

Slow Cooker Instructions: Add all ingredients except the butter to the slow cooker. Cook on LOW for 8–10 hours or MEDIUM for 6–8 hours, until the peas are soft and the soup is thick and creamy. Stir well before serving.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 40g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 775mg | Sugar: 6g | Fiber: 15g | Calcium: 56mg | Iron: 4mg

Originally published December 2025

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