Split Pea and Ham Soup

This Split Pea and Ham Soup is the perfect meal to use up leftover baked ham (but don’t worry there is an option to use ham steak as well)! It’s a comfort meal in a bowl: warm, hearty and so delicious! This one pot meal is easily going to be your new favorite soup!

Split Pea Soup

Split Pea and Ham Soup

I’ve been wanting to make a Split Pea and Ham Soup recipe for so long now! While we were planning out our holiday menu for LCK the first thing I thought after we decided we were making a Maple Glazed Ham was SPLIT PEA SOUP! And this one does not disappoint. It’s so flavorful and the ultimate comfort food! The whole thing simmers away in one pot on the stove, and while it has some cooking time to it, it’s really easy to put together.

We use of course the leftover ham bone from our baked ham, but you can easily swap it out for a store-bought ham steak. This soup has such a classic flavor but we have two secret ingredients that really make this soup special: a pinch of nutmeg really rounds out the flavor of the soup and a touch of apple cider vinegar at the end of cooking brightens everything up! We know you are going to love this comforting soup as much as we do!

Split pea soup recipe

Additionally if you are looking for a Split Pea Soup recipe and prefer to leave the ham out all together, this recipe will work well without the meat. Just make sure to use a high-quality vegetable stock, or better yet a homemade one!

This soup takes about an hour and a half to cook. If you don’t have all that time before you want to get dinner on the table and you have an Instant Pot go ahead and use that! We’ve included directions for that in the recipe! The peas don’t hold their shape as well in the Instant Pot so this soup is slightly pureed, but just as tasty.

Split pea soup with ham

If you like this soup recipe, check out these others:

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Split Pea and Ham Soup

Prep Time 00:15 Cook Time 01:30 Total Time 01:45 Serves 6


  • 2 tablespoon grass-fed butter
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon fine sea salt
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Pinch ground nutmeg
  • 1 teaspoon ground black pepper
  • 16 ounces green split peas, sorted, rinsed and drained
  • 1 (leftover) hambone from Baked Ham (see note)
  • 1 bay leaf
  • 4 cups chicken stock
  • 2-3 cups of water plus additional
  • 2 cups leftover ham, diced, plus any from hambone
  • 1 teaspoon apple cider vinegar
  • Additional Salt and Pepper, to taste


  1. Heat a large dutch oven over medium heat and add butter.
  2. Once hot, add onion, carrots, and celery and cook until beginning to soft, about 8-10 minutes.
  3. Add garlic, and all spices and saute for 1 minute more.
  4. Add peas, hambone, bay leaf and broth and bring to a boil. Reduce heat to a simmer, cover and cook for 1 hour.
  5. Uncover and add diced ham and cook until desired consistency, stirring occasionally, about 30-45 minutes.
  6. Add apple cider vinegar, and additional salt and pepper. Remove the hambone and chop up any leftover meat and add to the pot. Serve immediately.

Recipe Notes

  1. If you don’t have a leftover hambone replace all of the liquid with stock and use equivalent amount of smoked boneless ham steak.
  2. Want to make this vegetarian? Leave out the ham bone and ham and swap the stock out for a high quality vegetable stock, or better yet a homemade one!
  3. To make in the Instant Pot (Please note this version is a more pureed version than the stove top):

    1. In a 6 or 8 Quart Instant Pot press the saute function and add butter.
    2. Once hot, add onion, carrots, and celery and cook until beginning to soft, about 8-10 minutes.
    3. Add garlic, and all spices and saute for 1 minute more.
    4. Add spices, peas, hambone, bay leaf and broth (making sure it doesn't go above 1/2 way up the Instant Pot) and set to manual pressure for 20 minutes.
    5. Use the natural release function for 15 minutes, and then release the remaining pressure.
    6. Add apple cider vinegar, salt and pepper to taste.
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3 comments on “Split Pea and Ham Soup

  • The family was standing by the stove drooling after one hour, so we didn’t cook for the additional 30 minutes. We also didn’t add extra ham though, just used a hamhock from the start. It was perfect even without the extra cook time. This was the best split pea soup I’ve ever made. Full of flavor, perfectly spiced and so simple. Yet another Lexi meal to add to our list of favorites.

    5.0 rating

  • I didn’t see it mentioned here, but soaking the peas for a few hours (or overnight) makes them easier to work with 🙂 The same goes for other legumes as well …


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