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Homestyle Ham Pea Soup

Category: Comforting Bowls for Every Season

Thick and warming, this ham and split pea soup blends dried peas, a ham bone, and fresh veggies. Whip it up on the stovetop, in a slow cooker, or pressure cooker—your call!

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Barbara Chef
Updated on Fri, 02 May 2025 23:32:02 GMT
A close-up of hearty green split pea soup topped with parsley alongside crusty bread pieces. Highlight
A close-up of hearty green split pea soup topped with parsley alongside crusty bread pieces. | cookwithcarla.com

Grandma's Hearty Split Pea Soup

Whenever I whip up this split pea soup, my kitchen brings back fond memories of mom's home cooking. The mix of soft peas, juicy ham chunks, and fresh garden veggies makes the most soothing soup you'll ever taste, just right for cold nights. And the best part? You only need a handful of simple ingredients to make it.

A Spoonful of Nostalgic Delight

There's nothing like homemade split pea soup that's been gently bubbling away with a flavorful ham bone. The taste always takes me back to those family Sunday meals growing up. Sure, you can grab a can from the store when you're in a rush, but they don't come close to this scratch-made version loaded with fresh veggies and juicy ham bits.

Your Shopping List

  • Olive Oil: For cooking the veggies, but you can swap in butter if you want.
  • Yellow Onion, Celery, Carrots, and Garlic: These veggies create your flavor base and give the soup its pretty colors.
  • Chicken Broth and Water: Gives flavor without taking over the mild pea taste.
  • Dried Split Peas: You don't need to soak them, just check for stones, wash, and drain.
  • Bay Leaves, Thyme, and Parsley: Fresh or dried, these herbs bring out the savory goodness.
  • Salt and Pepper: Wait to taste after adding ham so you don't overdo the salt.
  • Ham Bone: Leftover from dinner works great. You can also use ham shanks in a pinch.

The Cooking Process

Cook Your Veggies
Warm up olive oil in a big pot over medium-high heat. Toss in chopped onion and celery, cooking for 3 minutes. Add the crushed garlic and cook for one more minute.
Pour in Your Liquids and Peas
Add the chicken broth and water. Mix in your split peas, bay leaves, and thyme. Sprinkle in a bit of salt and pepper.
Cook with Ham Bone
Drop the ham bone into the pot and let it all come to a boil. Turn down the heat to low, put the lid on, and let it simmer for an hour, giving it a stir now and then.
Get the Meat Ready
Take out the ham bone from your soup. Let it cool for 10 minutes, then pull or cut the meat into small pieces.
Add Your Carrots
Mix diced carrots into the soup and keep it simmering for another 30 minutes, stirring every so often, until peas break down and your soup gets thick.
Mix and Dish Up
Put the ham pieces back in the soup. Add more salt and pepper if needed. Serve it hot with some fresh parsley on top if you'd like.
A bowl of green pea soup garnished with parsley and diced carrots, served alongside slices of bread. Highlight
A bowl of green pea soup garnished with parsley and diced carrots, served alongside slices of bread. | cookwithcarla.com

Handy Pointers

I sometimes throw in some cubed potatoes with the carrots to make it even more filling. If your soup isn't thick enough, just let it bubble away without the lid for a while longer. Remember that it'll get thicker as it sits, so you might need to add some water when you warm it up again.

Storing Extra Soup

This soup actually tastes way better the day after you make it when all the flavors have mixed together nicely. It'll stay good in your fridge for about 3 days. I often cook twice as much and freeze portions in containers, leaving some space at the top since it gets bigger when frozen. They'll stay good for up to 3 months, which is super handy for busy nights.

Different Cooking Methods

When I'm running around all day, I just dump everything in my slow cooker with only 2 cups of water and let it do its thing for about 7 to 8 hours on low. If you're in a hurry, try your Instant Pot. Just brown the veggies using the saute function first, then cook under pressure for 15 minutes and let it release naturally.

Conclusion

This soothing split pea soup is a timeless favorite. Made from a handful of ingredients, it’s versatile and perfect any day of the week.

Recipe FAQs

→ Is it okay to freeze this soup?

Yup! Store it in airtight containers and freeze for up to 3 months. Cool completely before freezing, and thaw it in the fridge overnight before reheating.

→ What if I can’t find a ham bone?

Ham shanks are perfect instead. Diced ham can also work, though you won’t get that deeper flavor a bone adds.

→ Why does my soup seem too thin?

The peas will naturally thicken as they cook. If it’s still watery, let it simmer uncovered at the end, or wait—it thickens more as it cools.

→ What’s the best way to make it?

It depends on what you want! Stovetop offers control over texture, slow cooker lets it simmer without needing attention, and a pressure cooker speeds up the process but still delivers rich flavor.

→ How long can I keep it in the fridge?

Keep it chilled in a sealed container for 4-5 days. The flavors deepen after sitting, so it might taste even better the next day!

Ham Pea Soup

A warm and hearty mix of split peas, ham bone, and fresh veggies. It’s simple to cook with three easy methods to pick from.

Prep Time
15 min
Cook Time
105 min
Total Time
120 min

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (9 cups)

Dietary Preferences: Gluten-Free, Dairy-Free

Ingredients

01 1 1/4 cups chopped celery (around 3 stalks).
02 1 teaspoon minced garlic (roughly 1 clove).
03 Salt and freshly cracked black pepper.
04 4 cups plain water.
05 1 1/2 lb ham bone or shanks, packed with meat.
06 1 cup diced carrots.
07 4 cups chicken broth, unsalted.
08 2 bay leaves.
09 1 tablespoon olive oil.
10 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme.
11 1 1/2 cups chopped onion (1 medium-sized yellow onion).
12 1 (16 oz) bag of dried split peas, sorted and rinsed.
13 Fresh parsley, chopped (optional for topping).

Steps

Step 01

In a big pot, warm up the olive oil over medium heat. Toss in the celery and onions and cook for about 3 minutes. Add the garlic and cook for another minute.

Step 02

Mix in the water and chicken broth. Throw in the bay leaves, split peas, and thyme. Sprinkle in just a bit of salt and pepper.

Step 03

Drop the ham bone into the pot. Let it come to a boil, then turn it down to a low simmer. Cover it up and cook for about 1 to 1 1/2 hours or until the ham and peas are soft.

Step 04

Take the ham bone out, let it sit for about 10 minutes, then pull the meat off the bone or cut it into smaller chunks. Cover to keep warm.

Step 05

Toss the carrots into the soup and cover it up again. Cook on low until the peas have mostly broken down, around another 30 minutes.

Step 06

Stir the shredded ham back into the soup and add more salt if needed. Dish it out warm, with a sprinkle of parsley on top if you'd like.

Notes

  1. Potatoes can be added with the carrots if you want a heartier soup.
  2. Let it simmer without the lid at the end if you'd like it thicker.
  3. This soup will thicken up a lot as it cools down.
  4. You can make it in a crockpot (low for about 7-8 hours) or an Instant Pot (15 minutes on pressure with natural depressurizing).

Required Equipment

  • Big soup pot.
  • Optional: Instant Pot or slow cooker.

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • None.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 320
  • Fat: 8 g
  • Carbs: 42 g
  • Protein: 22 g