Split Pea Soup with Ham is a classic comfort food and one of the easiest soups to make! It's only 9 ingredients, loaded with veggies like onion, celery, and carrot, and only takes 15 minutes to prep. It's super creamy but is dairy free, hearty, healthy and so delicious!
Why We Love It!
- It's the Perfect Winter One Pot Meal! - Split Pea Soup with Ham is a classic for a reason! It’s that nutrient rich, super healthy and satisfying bowl of comfort that is so cozy and filling. It got the approval of 1 of my 2 kids, not bad for a very healthy soup! Try serving it with grilled cheese sandwiches or crackers for dunking!
- It's So Easy and Quick to Prep! - I can usually make this soup with what I already have on hand, all basic pantry staples! In just 15 minutes you can have it all put together and then let it simmer away on the stove. This soup is so full of vitamins, fiber and protein, you can easily make this Split Pea Soup Vegan if you leave out the ham and use vegetable stock!
- If you Love this Recipe, be sure to check out my Pasta Fagioli Soup and our favorite One Pot Weeknight Jambalaya!
Ingredients & Substitutions
- Onion, Celery, Carrot, Garlic - The starting veggies are the basics and I usually have them all on hand. They provide the base flavor of the soup and a huge helping of nutrition!
- Ham - The ham in this recipe gives you lots of options. Classic split pea soup is made with a ham bone. By all means, you can do that here! Just put it in when you start your veggies and let it cook the full 90 minutes. Take it out when the soup is finished, pull the meat off and return it back to the soup. I wanted this recipe to be easy and versatile, so while a ham bone may be ideal, any ham will work! Chopped deli ham, leftover ham steak, or extra holiday ham all work beautifully in this soup! It’s a perfect use-up for Easter ham. Leftover holiday ham can be chopped and portioned and frozen in 1 cup containers. It works great for so many recipes! And of course, the heartiness of the other ingredients make it a great vegetarian option if you want to leave it out.
- Salt, Pepper, and Italian Seasoning - This soup uses the simplest of seasonings!
- Dried Split Peas - Dried split peas are great to keep on hand in the pantry. They are full of vitamins, fiber and protein and when cooked create a creamy, dairy free texture.
- Chicken or Vegetable Stock - Either are fine, use vegetable stock (and omit ham) if you want to make this a vegan split pea soup recipe.
- Fresh Parsley - A pop of fresh herbs gives great flavor to the soup. Chives would work great too!
Step 1 - This soup could not be easier! Just chop your veggies and ham and saute them together, about 10 minutes.
Step 2 - Add everything else, the garlic, seasoning, split peas, stock, water and parsley. Bring to a boil and then reduce the heat, cover and simmer for about 90 minutes. The split peas need that long to slowly break down, forming the hearty creamy substance of the soup. But your work is done, just give it an occasional stir!
Step 3 - Like all soups, we love ours with crackers, crusty bread, or even grilled cheese sandwiches.
- Slow Cooker Instructions - This Split Pea Soup is easily converted to a slow cooker recipe. Just simply add all ingredients to a slow cooker and cook on LOW for 8 hours or HIGH for 4 hours. Once your split peas break down into a creamy consistency, it's ready!
- Storage and Freezer Instructions - Store split pea soup in air tight containers in the fridge for up to 3 days or cool overnight in the fridge first and transfer to the freezer. Soup can be frozen in glass jars for perfect individual servings, just make sure to only fill ¾'s full to allow for expansion and cool overnight in the fridge first.
- The Meat in this Recipe is Versatile! - Remember you can use any type of ham in this recipe, including deli ham, ham steak, leftover holiday ham, or a ham hock. You could also use bacon, either fry it first in the pot, then reserve it to add back in at the end, or use leftover cooked bacon.
Yes! Dried split peas are a natural thickener for split pea soup as they cook down, so there is no need to use flour as a thickener. Split pea soup is a very healthy comfort food that can work well for a lot of specific diets.
Yes! It doesn't take much to make this Split Pea Soup vegan! Just omit the ham and sub vegetable stock. It is naturally dairy free and gets its creamy texture from the cooked split peas.
More Favorite Soups!
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Split Pea Soup with Ham
- 1 Tablespoon olive oil
- 1 onion chopped (about 1½ cups)
- 2 ribs celery chopped (about 1 cup)
- 2 carrots chopped (about 2 cups)
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 cup ham (deli ham, ham steak, holiday ham, ham bone or omit for vegan) chopped
- 2 cloves garlic minced
- ½ teaspoons Italian seasoning
- 2 cups dried split peas
- 4 cups chicken stock (or vegetable stock)
- 2 cups water
- ¼ cup fresh parsley chopped
- In a large soup pot over medium heat, heat olive oil and add onion, celery, carrot and ham. Season with salt and pepper. Cook about 10 minutes until they begin to soften and brown, stir often.
- Add garlic and Italian seasoning.
- Add split peas, stock, water and parsley. Stir to combine.
- Bring to a boil, then cover and lower heat to medium low. Simmer about 90 minutes, removing the cover after 60 minutes to allow the soup to reduce and thicken. Adjust temperature as needed, can bubble lightly but don't boil.
- The split peas need 90 minutes to slowly break down, forming the hearty creamy substance of the soup. But your work is done, just give it an occasional stir! After 90 minutes, if they aren't soft enough, simmer a bit longer. Serve with crackers, crusty bread, or grilled cheese sandwiches.
- Slow Cooker Instructions - Simply add all ingredients to a slow cooker and cook on LOW for 8 hours or HIGH for 4 hours. Once your split peas break down into a creamy consistency, it's ready!
- Storage and Freezer Instructions - Store split pea soup in air tight containers in the fridge for up to 3 days or cool overnight in the fridge first and transfer to the freezer. Soup can be frozen in glass jars for perfect individual servings, just make sure to only fill ¾'s full to allow for expansion.
- The meat in this recipe is versatile! - Remember you can use any type of ham in this recipe, including deli ham, ham steak, leftover holiday ham, or a ham hock. You could also use bacon, either fry it first in the pot, then reserve it to add back in at the end, or use leftover cooked bacon.