I find this soup especially rewarding after a big family meal when there’s still a ham bone sitting in the fridge. It’s not just about avoiding waste, it’s about making something deeper in flavor, something that feels slow and cozy.

The beauty here is how simple everything is. A few everyday vegetables, some split peas, and that leftover ham come together in a way that tastes like you spent hours planning it, even if you didn’t.

And honestly, once it starts simmering, the whole kitchen changes. It smells warm, savory, and a little nostalgic, like something that’s been made the same way for generations.

Ingredients Needed for the Recipe

• Olive oil – used to sauté the vegetables and build the base flavor
• Onion – adds sweetness and depth as it softens
• Carrots – bring a subtle natural sweetness and color
• Celery – gives a fresh, earthy balance to the soup
• Garlic – adds warmth and a gentle punch of flavor
• Ground black pepper – provides mild heat and seasoning
• Cooked ham – adds texture, saltiness, and richness
• Green split peas – the heart of the soup, creating a thick and creamy base
• Chicken broth or vegetable stock – forms the liquid foundation and carries flavor
• Bay leaf – infuses a soft herbal note during cooking
• Ham bone (optional) – deepens the flavor with a smoky richness
• Potatoes (optional) – add extra heartiness and make the soup more filling

A Few Thoughts Before You Start Cooking

I usually give the split peas a quick rinse before anything else. It’s a small step, but it makes the final texture cleaner and smoother, especially if there’s any dust or tiny debris.

If you’ve got a ham bone, use it. Even if it looks picked over, it still carries so much flavor. It slowly releases that richness into the broth, and the difference is noticeable.

The vegetables don’t need to be chopped perfectly. A rough, even cut is enough, since everything softens as it cooks. This isn’t a fussy recipe, and that’s part of its charm.

How to make Leftover Ham and Split Pea Soup?

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Step 1 – Build the Flavor Base

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, letting them cook slowly until softened and slightly fragrant.

This step matters more than it seems. Giving the vegetables time to soften builds a deeper flavor that carries through the entire soup.

Step 2 – Add Garlic and Seasoning

Stir in the garlic and black pepper, cooking briefly until the aroma lifts. It only takes a minute, but it makes everything feel more rounded.

Keep the heat steady here. Garlic burns quickly, and you want it mellow, not sharp.

Step 3 – Incorporate the Ham

Add the diced ham and stir it through the vegetables. Let it warm slightly so the flavors start blending together.

This is where the soup begins to feel hearty. Even small pieces of ham make a difference in texture.

Step 4 – Add Split Peas and Liquid

Pour in the rinsed split peas along with the broth or stock. Add the bay leaf and the ham bone if you’re using one.

Give everything a good stir, making sure nothing sticks to the bottom. The mixture should look simple now, but it transforms as it cooks.

Step 5 – Simmer Gently

Bring the soup to a gentle boil, then reduce the heat and let it simmer covered. Over time, the peas soften and break down, thickening the soup naturally.

Stir occasionally, just enough to keep things moving. If it gets too thick, add a little more liquid.

Step 6 – Add Potatoes (Optional)

If you’re using potatoes, add them halfway through the cooking time. This keeps them tender without turning mushy.

They soak up the flavor beautifully and make the soup even more filling.

Step 7 – Final Taste and Adjust

Once the peas are soft and the soup has thickened, taste it. Add salt only if needed, since the ham already brings some saltiness.

Remove the bay leaf and ham bone before serving. What’s left is a thick, comforting soup ready to enjoy.

Texture and Consistency Options

This soup naturally leans toward a thick, hearty texture, but you’ve got options. Sometimes I leave it chunky, especially when I want something that feels rustic and filling.

Other times, I’ll blend part of it with an immersion blender. It creates a smoother base while still keeping a few bits for texture, which feels like the best of both worlds.

If it thickens too much after sitting, just add a splash of broth or water when reheating. It loosens up easily and tastes just as good, if not better.

Tips

• Use a ham bone whenever possible – it adds a deep, smoky flavor that can’t be replaced
• Rinse the split peas before cooking for a cleaner texture
• Cook the soup low and slow to avoid uneven softening
• Stir occasionally but don’t overdo it to keep some texture
• Add salt at the end to avoid over-seasoning
• If the soup gets too thick, thin it with broth or water
• For a smoother texture, blend part or all of the soup
• Let the soup rest before serving for better flavor blending

Serving and Storage Ideas

I usually serve this soup with something simple on the side. A slice of crusty bread or even plain toast works well, just enough to scoop up the thick, creamy texture.

It also holds up beautifully for leftovers. Store it in an airtight container in the fridge, and it stays good for several days without losing its flavor.

Freezing is another great option. I like to portion it out so it’s easy to reheat later, especially on days when cooking feels like too much effort.

When reheating, just remember it will be thicker than before. A little added liquid brings it right back to life without changing the taste.

Variations You Can Try

Sometimes I skip the ham entirely and make a vegetarian version. The peas and vegetables still create a hearty base, and the flavor stays surprisingly rich.

Using yellow split peas instead of green changes the taste slightly. It becomes milder and a bit nuttier, which feels like a softer version of the classic.

You can also swap the protein. A smoked ham hock or even a ham shank works well if you don’t have leftover ham, adding that same depth in a slightly different way.

And if you like a bit of spice, a pinch of chili flakes at the end can lift the whole dish. It’s a small change, but it adds a nice contrast to the creamy texture.

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Leftover Ham and Split Pea Soup Recipe

Author: Elly Cooking Method: Simmering Cuisine: American Courses: Soup

Difficulty: Intermediate Prep Time 10 mins Cook Time 72 mins Rest Time 10 mins Total Time 1 hr 32 mins

Servings: 10 Estimated Cost: $ 5 Calories: 267

Best Season: Winter

Description

Transform your holiday leftovers into this comforting Ham and Split Pea Soup! The ham bone infuses the broth with rich, smoky depth while tender diced ham, carrots, celery, and potatoes create a hearty, satisfying meal. This classic recipe is easy to prepare and perfect for cozy evenings.

Ingredients

Servings

• 2 tablespoons extra virgin olive oil

• 1 cup onion, diced (128g)

• 4 medium carrots, peeled and diced small

• 2 stalks celery, chopped

• 1 clove garlic, peeled and grated

• ⅛ teaspoon ground black pepper

• 1 ½ cups cooked ham, diced small (250g)

• 1 pound green split peas, rinsed (453g)

• 8 cups low sodium chicken or vegetable stock (4 pints)

• 1 dried bay leaf

• leftover ham bone (optional)

• 1 cup potatoes, peeled and cubed (150g, optional)

Instructions

1. Sauté Aromatics – Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté until softened, about 10 minutes. Stir in garlic and black pepper; cook 1 minute more.
   Mark as complete
2. Add Ham and Peas – Stir in diced ham and cook for 2 minutes. Add rinsed split peas, stock, bay leaf, and ham bone (if using).
   Mark as complete
3. Simmer to Perfection – Bring to a boil, then reduce heat and simmer covered for 1 hour, or until peas are tender and broken down. If using potatoes, add them 30 minutes into simmering. Check liquid levels occasionally and add more stock or water if needed.
   Mark as complete

4. Season & Serve – Taste and adjust seasoning with salt if needed. Remove bay leaf and ham bone before serving. Ladle into bowls and enjoy warm!

   Mark as complete

Nutrition Facts

Servings 10

Serving Size 1

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Amount Per Serving

Calories 267kcal

% Daily Value *

Total Fat 3g5%

Saturated Fat 1g5%

Cholesterol 7mg3%

Sodium 347mg15%

Potassium 520mg15%

Total Carbohydrate 37g13%

Dietary Fiber 14g57%

Sugars 5g

Protein 16g32%

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Vitamin A 3500 IU

Vitamin C 8 mg

Calcium 45 mg

Iron 3.2 mg

Vitamin E 0.8 IU

Vitamin K 15 mcg

Thiamin 0.4 mg

Riboflavin 0.2 mg

Niacin 5.1 mg

Vitamin B6 0.4 mg

Folate 120 mcg

Vitamin B12 0.5 mcg

Biotin 3 mcg

Pantothenic Acid 1.2 mg

Phosphorus 180 mg

Iodine 15 mcg

Magnesium 48 mg

Zinc 1.8 mg

Selenium 12 mcg

Copper 0.3 mg

Manganese 0.7 mg

Chromium 3 mcg

Molybdenum 25 mcg

Chloride 450 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Salt levels in ham vary widely, so taste before adding extra salt at the end. For a thicker soup, mash some of the peas against the side of the pot. This soup freezes beautifully for up to 3 months.

Keywords: split pea soup, leftover ham, comfort food, hearty soup, winter recipes