Split Pea Soup with Leftover Ham
This easy split pea soup with leftover ham turns extra holiday ham into a thick, cozy pot of soup with tender split peas, carrots and celery. It simmers on the stovetop for a hearty, fiber-rich meal that tastes even better the next day.
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Got a pile of leftover ham in the fridge after Thanksgiving, Christmas or Easter dinner? This split pea soup with leftover ham is the cozy answer. Dried green split peas, carrots, celery and diced ham simmer low and slow on the stovetop until the peas break down into a thick, velvety broth that clings to your spoon. It’s an easy split pea soup with ham that asks very little of you: about 15 minutes of chopping, then the pot does the rest. There’s one small trick at the end that turns a good bowl into a great one, and I’ll share it below.
Why I love this Split Pea Soup with Leftover Ham
I’m a big fan of recipes that rescue leftovers, and this one does it in style. After a holiday dinner there’s always more ham than anyone wants in sandwiches, and this pot of soup gives it a delicious second life. I love how one humble bag of split peas stretches into six generous servings. It’s budget-friendly comfort food at its finest. It’s mostly hands-off too: once everything is in the pot, I can fold laundry or answer emails as it simmers. And it tastes even better the next day, which makes this stovetop split pea soup a dream for packing lunches all week long.
What makes this Split Pea Soup with Leftover Ham healthy?
Split peas are the quiet overachievers of the pantry. They’re legumes, so every spoonful brings plant-based protein and a generous dose of fiber that keeps you full long after lunch. Carrots add beta-carotene, onion and celery bring big flavor for very few calories, and a modest amount of diced ham adds more protein plus that smoky, savory taste. There’s no cream or butter in this healthy split pea soup with ham. The peas create the creamy texture all on their own as they cook down. One heads-up: ham and store-bought broth can both run salty, so reach for low-sodium broth if you’re watching your salt and season at the very end.
RELATED: Beef and Barley Soup – another rib-sticking soup loaded with tender beef, chewy barley and plenty of vegetables for chilly nights.
Ingredients for Split Pea Soup with Leftover Ham Recipe
- Dried green split peas – the star of the show. No soaking needed; give them a quick rinse and sort out any tiny stones.
- Leftover ham – diced into bite-size pieces. Any cooked ham works here: spiral-cut, baked or a thick ham steak.
- Yellow onion – softens in olive oil to build a sweet, savory base.
- Carrots – a little natural sweetness and a pop of orange to balance the salty ham.
- Celery – the third member of the classic soup trio, for a fresh, savory note.
- Garlic – just two cloves, cooked for 30 seconds so it stays mellow.
- Chicken broth – the simmering liquid. Low-sodium is the smart pick, since the ham brings plenty of salt.
- Bay leaf – adds quiet herbal depth during the long simmer. Fish it out before serving.
- Dried thyme – an earthy herb that pairs beautifully with peas and ham.
- Black pepper – a gentle kick to cut through the richness.
- Salt – added at the end, to taste, once the ham has had time to season the pot.
- Olive oil – for softening the vegetables at the start.
Soup making essentials
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ALLIGATOR CHOPPER
Immersion Blender
Dutch oven
2 Cup Freezer Trays
Soup Ladle
MASON JARS
Step-by-step instructions for making Split Pea Soup with Leftover Ham
- Soften the vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 5–7 minutes, stirring now and then, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds more.
- Add everything else. Add the rinsed split peas, diced ham, chicken broth, bay leaf, thyme and black pepper. Stir to combine and bring the pot to a boil.
- Simmer. Reduce the heat to low, cover partially and simmer for 1 hour to 1 hour 30 minutes, stirring occasionally, until the split peas are tender and starting to break down. If the soup gets too thick, add a splash of broth or water.
- Season and thicken. Remove the bay leaf and taste. Add salt as needed, keeping in mind the ham and broth may already provide plenty. Here’s the trick I promised: for a smoother, creamier texture, mash some of the peas against the side of the pot with a spoon or give the soup a quick buzz with an immersion blender.
- Serve. Ladle into bowls and serve warm with crusty bread, crackers or cornbread.
Make this Split Pea Soup with Leftover Ham, then check out my Cheesy Potato Soup, my One-Pot Vegetable Soup or more of my Easy Soup Ideas.
TIPS AND FREQUENTLY ASKED QUESTIONS about this Split Pea Soup with Leftover Ham
Read on for tips and substitution ideas and how to customize this soup.
Do I need to soak split peas before making soup?
No soaking needed. Unlike dried beans, split peas cook from dry. Give them a quick rinse and sort out any small stones or shrivelled peas, then add them straight to the pot.
Can I use a leftover ham bone instead of diced ham?
Yes! Add the ham bone to the pot with the broth and let it simmer with the peas. Pull it out at the end, shred any meat clinging to it, stir the meat back into the soup and discard the bone. For the smokiest split pea and ham soup, use the bone and the diced ham together.
Why is my split pea soup too thick?
Split peas release starch as they cook, and the soup keeps thickening as it cools. Stir in broth or water a little at a time until it reaches the texture you like. If it’s too thin, simmer it uncovered for a few more minutes.
My soup tastes too salty. How do I fix it?
Ham and broth both bring salt to the pot, so hold off on adding salt until the very end. If the soup already tastes too salty, thin it with water or unsalted broth. Starting with low-sodium chicken broth is the easiest way to keep the salt in check.
Can I make this split pea soup vegetarian?
Easy! Skip the ham and swap the chicken broth for vegetable broth. A pinch of smoked paprika added with the garlic brings back some of that smoky flavor.
How do I store leftovers?
Store leftover split pea soup in an airtight container in the fridge for up to 4 days. It thickens as it cools, so stir in a splash of broth or water when you reheat it.
Can I freeze split pea soup?
Yes, this is a freezer-friendly split pea soup. Cool it completely, ladle it into freezer-safe containers with a little room at the top, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of liquid.
What should I serve with split pea soup?
Crusty bread, crackers or warm cornbread are all great for dunking. Add a crisp green salad on the side for a complete lunch or dinner.
Leftover ham never tasted so good! Save this split pea soup with leftover ham recipe to your favorite soups Pinterest board so it’s ready the next time you have extra ham in the fridge and a chilly evening ahead. It’s the kind of cozy, freezer-friendly soup you’ll come back to all winter long.
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Split Pea Soup with Leftover Ham Recipe
Equipment You’ll Need
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 2 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 2 cloves garlic (minced)
- 1 pound dried green split peas (rinsed and sorted)
- 2 cups cooked leftover ham (diced)
- 8 cups chicken broth (low-sodium recommended)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for another 30 seconds.1 tablespoon olive oil, 1 medium yellow onion, 2 medium carrots, 2 stalks celery, 2 cloves garlic
- Add the rinsed split peas, diced ham, chicken broth, bay leaf, thyme, and black pepper. Stir to combine and bring the mixture to a boil.1 pound dried green split peas, 2 cups cooked leftover ham, 8 cups chicken broth, 1 bay leaf, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper
- Reduce the heat to low, cover partially, and simmer for 1 hour to 1 hour 30 minutes, stirring occasionally, until the split peas are tender and beginning to break down. If the soup becomes too thick, add more broth or water to reach your preferred consistency.
- Remove the bay leaf and check the seasoning. Add salt as needed, keeping in mind that the ham and broth may already provide plenty of salt. For a smoother texture, mash some of the peas against the side of the pot with a spoon or use an immersion blender briefly.1/4 teaspoon salt
- Ladle the soup into bowls and serve warm with crusty bread, crackers, or cornbread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The soup will thicken as it cools, so stir in a little broth or water when reheating.
- The ham and broth can both be salty, so wait until the end to add salt.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other Soup recipes to try
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- Roasted Tomato and Basil Soup – roasting the tomatoes first gives this one deep, rich flavor. Grilled cheese not optional.
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