How to Make The Best Split Pea Soup with a Meaty Ham Bone
Growing up, ham was always the centerpiece of every major holiday meal in my family, and I’ve proudly carried on that tradition with my own family. Over the years, I’ve shared my ham recipe prepared two different ways: in the crock pot for simplicity and to free up space in the oven for other side dishes, and in the oven—the traditional way my parents and aunt always made it.
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We always use a spiral cut, bone-in ham or a meaty ham bone for these meals. After enjoying the ham with all the sides or as leftover ham sandwiches, we’re left with the ham bone, a load of flavor waiting to be repurposed. My mom always used the leftover ham bone (not ham hock) to make navy bean soup, though I’ll admit it’s not my favorite. However, my mother-in-law has a wonderful twist: she makes green split pea soup.

The first time she served this leftover ham bone soup to my kids, I braced myself for complaints and tears. To my surprise, they loved it! So being the good mom that I am, I got the split pea soup recipe from her and now make this comforting soup after the holidays. Sometimes I even top the soup with dried bell peppers chips for an extra crunch, rather than Oyster crackers. The best part is this homemade soup has become one of my kid’s favorite soups! Score!

The beauty of homemade split pea soup is its simplicity and versatility. Using a bag of split peas, whether green split peas or yellow split peas, along with a meaty leftover holiday ham bone, results in a hearty soup perfect for cold weather.
I typically sauté yellow onion, a stalk of celery and garlic cloves in a large pot on the stove top with a little olive oil, then add chicken stock, vegetable stock, or water with a chicken bouillon cube for a flavorful broth. Toss in a bay leaf and the leftover Christmas ham bone, bring it to a boil, then reduce the heat and let it simmer for about an hour. The cooking time can vary, but a long low simmer always brings out the best flavor. The meat from the ham will fall off the bone and there will be bits of ham dispersed throughout the soup.
For a smooth texture, an immersion blender is a game changer, though a regular blender or even a potato masherworks too. If you prefer, you can use a slow cooker, electric pressure cooker, or an instant pot for quicker results. Top it off with chunks of ham, shredded ham, or even ham steak to add a savory touch. For an indulgent garnish, try homemade croutons, a dollop of sour cream, or a sprinkle of black pepper.
Preparing The Split Peas
When you buy a bag of dried split peas, they’re very hard and need to be softened before using them in a recipe. The traditional method is to soak them overnight in a bowl with enough water to fully cover the peas. However, if you’re like me and tend to plan meals last minute, you can skip the overnight soak! Simply place the dried split peas in a microwave-safe bowl, cover them with water, and microwave in 2-minute increments. After each cycle, check if the peas are softening. You’re looking for peas that you can easily break in half with your fingernail.
Step-by-Step to Making Green Split Pea Soup with a Meaty Ham Bone
- STEP 1: Place dried peas in a microwave-safe dish and cover with cold water
- STEP 2: Microwave peas in 2 minute increments until the pea is softer and can easily be broken in half with your fingernail
- STEP 3: Drain the water off the peas
- Step 4: In a large stockpot, cook onion, garlic and celery in extra virgin olive oil until translucent

- STEP 5: Add ham hock bone
- STEP 6: Add chicken broth (alternatively you can use water and season it with two chicken flavored bouillon cubes)
- STEP 7: Add peas and bay leaves
- STEP 8: Cover the pot with a lid and bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and allow the soup to simmer gently. Cook until the peas become soft and start to break apart, creating a creamy texture. Stir occasionally to prevent sticking, and check the consistency of the soup as it cooks

The result? A comforting split pea soup that’s perfect for the next day or stored in an airtight container for later. It’s truly one of the best recipes for turning your holiday ham into a new family favorite. Next time you’re at the grocery store, pick up some dried split peas, and give this simple recipe a try. You’ll love how much flavor it packs into every spoonful! A great bonus of this soup recipe is that it doesn’t require any milk or cream—the peas naturally create a rich and creamy texture on their own!

Frequently Asked Questions
- What if you don’t have a ham bone/ham hock? What can you use instead? No problem! When I was craving a bowl of this hearty soup outside of the holiday season and didn’t have a ham bone, I simply bought a ham steak from my local grocery store and used that instead. The flavor from the ham was absolutely fantastic and worked perfectly in the soup!
- Do I need to soak split peas before cooking? Yes, soaking is recommended! However, if you’re short on time, you can quickly soften them by microwaving. Simply place the split peas in a microwave-safe bowl, cover them with water, and heat in short intervals until they soften.
- How do I prevent split pea soup from becoming too thick or thin? If your soup turns out too thick, you can easily thin it by adding a bit of water or the same broth (such as chicken stock) you used during cooking. Stir well until you reach your desired consistency. If your soup is too thin, let it simmer uncovered on low heat to allow some of the liquid to evaporate and thicken. For a quicker fix, stir in a small amount of instant mashed potato flakes or cornstarch mixed with water to thicken the soup.
- Can I use a ham hock or ham bone from smoked or unsmoked ham? When I make this soup from a leftover ham bone, I always use a smoked ham bone because that’s what we use for our holiday hams, however, when I buy the ham steaks from the store, sometimes they vary if they are smoked or unsmoked.
- What’s the difference between a ham bone and a ham hock? Ham bone = the leftover bone from a cooked ham, typically the large bone from the center of a bone-in ham. It has less meat than a ham hock but retains plenty of flavor, especially when simmered in soups or broths. Ham hock = the joint between the pig’s foot and leg. It’s typically a small, meaty cut that includes some connective tissue, skin, and fat, which adds a rich, smoky flavor to soups and stews. Ham hocks are often sold cured and smoked.

Printable Recipe Card

Split Pea Soup with Ham
Ingredients
- 1 lb dried split peas soaked overnight before using
- 1 tbs extra virgin olive oil
- 1 yellow onion diced
- 1-2 stalks celery diced
- 48 oz chicken stock
- 1 smoked ham bone
- 1-2 bay leaves
- salt and pepper to taste
Instructions
Soak Dried Split Peas
- Place dried split peas in a large bowl, cover with water and let sit overnight
Soup
- In a large stockpot, cook onion, garlic and celery in extra virgin olive oil until translucent
- Add ham hock bone, chicken broth, peas and bay leaves
- Cover the pot with a lid and bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and allow the soup to simmer gently. Cook until the peas become soft and start to break apart, creating a creamy texture. Stir occasionally to prevent sticking, and check the consistency of the soup as it cooks
- Use an immersion blender to blend the soup until it reaches your desired consistency, leaving some chunks for texture if preferred.

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