Split Pea & Ham Soup (Using the Ham Bone)
My family has been making this split pea soup with a leftover ham bone for decades. My Grandma and Mom made it, and now I also make it for my family. It is the most requested soup by my kids that I make, and we will have a ham dinner on purpose just so that I can make split pea soup for a few meals afterward!
- 2 cups dried split peas (rinsed well and drained)
- 1 cup diced leftover ham
- 1 cup diced carrots (1-2 carrots)
- 1 cup diced celery (2 stalks)
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 2-3 small bay leaves
- 8 cups chicken stock (extra if needed at the end of cooking)
- 1 meaty ham bone
- Place the green peas, diced ham, carrots, celery, onion, garlic, thyme and bay leaves into the bottom of the slow cooker.
- Remove the extra meat from the ham bone and dice it. Remove any fat or rind that you don't want in the soup. Place the diced ham into the slow cooker.
- Add the ham bone and nestle it into the middle of the ingredients in the slow cooker.
- Pour 8 cups of chicken stock over the top, making sure that the ham bone is submerged.
- Cook on low for 8-9 hours, stirring occasionally if possible. If needed, add more broth to the soup, ensuring the ham bone is mostly covered, and the soup doesn't get too thick.
- When the peas are soft and melt into the soup when stirred, remove the ham bone. Place on a cutting board and let cool until you can safely remove any excess ham off the bone. Mix any leftover ham into the soup. Remove all fat pieces or bones before eating.
- Mix the soup until all of the green peas are dissolved into the broth. Add extra broth to reach the desired thickness of soup if needed. Serve.
- Remove the extra meat from the ham bone and dice it. Remove any fat or rind that you don't want in the soup.
- In a large stockpot, add 1 tbsp of olive oil and heat to medium high heat.
- Fry the onions in the olive oil until soft, then add in the carrots and celery. Fry for another 5 minutes. Add in the garlic and thyme and saute for 1-2 minutes until fragrant.
- Pour in 6 cups of the chicken stock, then add in the split peas, the diced ham, the bay leaves, and the ham bone. Stir to combine.
- Cover and simmer on low-medium heat (you want it to simmer lightly, not boil rapidly) for 90-120 minutes or until the peas are soft and dissolve into the soup. Stir the soup occasionally, ensuring that the peas don't stick to the bottom of the pot. Add in extra broth if needed.
- When the peas are soft and melt into the soup when stirred, remove the ham bone. Place on a cutting board and let cool until you can safely remove any excess ham off the bone. Mix any leftover ham into the soup. Remove all fat pieces or bones before eating.
- Mix the soup until all of the green peas dissolve into the broth. Add extra broth to reach the desired thickness of soup if needed. Serve.
Why I Think You’ll Love This Recipe!
Split Pea Soup Using the Ham Bone
Split pea soup is best when made with a ham bone; you cannot beat the flavor that comes from simmering a ham bone in broth all day long. When you finish your ham dinner, remove most of the meat from the ham bone if you haven’t already done so when slicing the ham for your meal. Refrigerate for up to 3 days before using it in this soup.
Tips & Tricks for Making Split Pea Soup
Do NOT add salt to this recipe until the very end! The ham and the chicken broth are both salty, taste-test once the soup is cooked completely.
Remove the ham bone and any fat or rind from the soup before you eat it. Always check to make sure you have all of the bones removed.
Thin out the soup with additional chicken broth if needed. This soup thickens in the refrigerator and might need to be thinned out when reheated the next day.
Serve with my homemade garlic croutons and my homemade Texas toast!
Storing and Freezing the Soup
Store the cooled soup in a closed container in the refrigerator for up to three days. You can also freeze the soup. You can freeze it flat in a sealed plastic freezer bag (this saves space by freezing it flat), defrost it in the fridge when you want it for dinner, and then reheat it. If you don’t want to use a plastic bag, freeze in a freezer-safe container. You can freeze this for up to three months.
Happy Cooking, I hope you enjoy this family recipe!
