| |

Split Pea Soup with Ham Bone

This Split Pea Soup with Ham Bone is the perfect way to use up all of your leftover holiday ham. It’s hearty, filling, and loaded with caramelized veggies, sweet split peas, and salty ham flavor.

close up image of dutch oven split pea soup on a spoon

Even if you think you don’t like split pea soup, I encourage you to give this one a try. My secret weapon – using glazed Spiral Ham and a drizzle of honey. These two things will seriously change your opinions on split pea soup forever!

What kind of soup can be made from a ham bone?

While there are a number of different soups you can make using leftover ham bone, this split pea soup has to be one of my favorites! Others include Ham and Bean Soup, Corn Chowder with Ham, Potato and Ham Soup, Ham and Cheese Soup, and Ham Bone Soup.

Ham Bone in a dutch oven of split pea soup

The salty flavor from the ham perfectly complements the sweeter flavor of the split peas perfectly. It’s a classic comforting soup made even better! And don’t worry, this soup is not overly sweet. There is a hearty, comforting, and slight saltiness to the soup that balances the flavor.

Ingredients you’ll need for Split Pea Soup

This split pea soup is made with just a few simple ingredients that have tons of flavor! Here’s what you’ll need:

raw split peas for split pea soup
  • Butter and Oil: I love to use a combination of the two! Butter adds delicious flavor while oil prevents the veggies from burning.
  • Aromatics: We’re giving the soup a flavor base with a combination of onion, celery, carrot, Italian seasoning, and freshly minced garlic. 
  • Honey: A drizzle of honey caramelizes the vegetables and offsets the salty flavors of the pork.
  • Split Peas: Soaked and drained.
  • Vegetable Stock: Creates a flavorful base for our soup. 
  • Ham Bone: Using the bone from leftover ham adds delicious salty flavor and is a great way to minimize waste! 

How to make Split Pea Soup with Ham Bone

This split pea soup with leftover ham bone takes just a few minutes to throw together. Here’s a quick summary of the recipe:

  1. Start by sautéing the onion, celery, and carrots in butter and oil. Add in the Italian seasoning and garlic followed by a drizzle of honey to caramelize.
  2. Next, add the soaked and drained split peas, vegetable stock, and ham bone to the pot. Bring the mixture to a boil, then cover and simmer for 1 hour.
  3. Remove the bone, scraping any loose meat into the pot, then taste and adjust as needed, and serve.

See the recipe card below for full instructions.

Do split peas need to be soaked before cooking?

Not necessarily, but I recommend it. Soaking the split peas overnight shortens their cooking time and breaks them down so they’re more easily digestible. 

bowl of split pea soup dolloped with sour cream

Tips and notes

Chop the veggies evenly. Make sure you dice the carrot, celery, and onion small and evenly in size so they cook at the same rate. We want small pieces for a uniform texture! 

Wait to add salt. We’re seasoning to start with just Italian seasoning. I recommend tasting the finished soup before adding any salt yourself. The ham bone will be plenty salty and we don’t want to end up with an overly salty soup.

Make it thicker. If you prefer a thicker, creamier soup, use an immersion blender (affiliate link) to blend up some of the soup. If you don’t have an immersion blender (affiliate link), transfer a portion of the soup to a high powered blender, blend it up, then add it back into the pot.

close up of split pea soup with ham bone

Make it vegetarian. Feel free to make a vegetarian soup by just leaving out the ham bone. It will still be delicious!

No ham? No problem! You can create a similar flavor by adding a handful of cooked, chopped bacon. A ham steak or even chopped deli ham will work in a pinch as well!

How to store split pea soup

Leftover split pea soup will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. 

split pea soup with ham bone topped with sour cream

When you’re ready to enjoy again, thaw the soup overnight in the fridge if it’s frozen, then warm either in the microwave or on low on the stove until heated through.

Leftover ham bone can be stored in the refrigerator for 5 days before making the split pea soup. It can also be used twice for soups.

What to serve with Split Pea Soup

This split pea soup is plenty hearty and filling all on its own topped with a dollop of sour cream. However, I do love to round my meal out even more with a couple of sides! Here are a few of my favorites:

Split Pea Soup with Ham Bone

Split Pea Soup with Ham Bone is salty, sweet, hearty, and all around comforting. It's a great dish to make using scraps and the leftover ham bone from the holiday dinner.
Print Recipe
Prep Time:15 mins
Cook Time:1 hr
Total Time:1 hr 15 mins

Equipment

Ingredients

  • 20 ounces green split peas
  • 1 Tablespoon olive oil
  • 2 carrots
  • 1 onion small
  • 2 celery ribs
  • 2 cloves garlic minced
  • 2 Tablespoons Italian seasoning
  • 2 Tablespoons honey
  • 4 cups vegetable or chicken stock
  • 1 ham bone
  • salt and pepper to taste

Instructions

  • Preparation: Soak the split peas overnight according to package instructions.
  • Chop the vegetables into small 1/4-1/2 inch cubes and sauté in a Tablespoon of oil until tender, about 5 minutes. Add the garlic and sauté 1 minute more.
  • Add the seasoning and honey. Cook for another minute.
  • Pour in the stock, split peas, and ham bone. Bring to a boil for 30 minutes, then reduce to simmer for another 30 minutes covered.
  • Remove the bone and remove any meat still attached to the bone. Chop if needed and add to the dutch oven. Blend with an immersion blender to desired consistency. Top with sour cream if desired.

Nutrition

Serving: 0.75cup | Calories: 169kcal | Carbohydrates: 30g | Protein: 10g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 282mg | Potassium: 450mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1674IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
Servings: 14 servings
Calories: 169kcal
Author: Katie Chase

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating