Classic Split Pea Soup (with Ham Bone) – A Cozy, Hearty, Old-Fashioned Favorite

There are few soups as comforting, nostalgic, and deeply satisfying as a bowl of Classic Split Pea Soup, especially when it’s simmered with a meaty ham bone. This is the soup that feels like home — the one simmering on the stove on a chilly day, filling the air with warmth and savory aroma. It’s thick, velvety, hearty, and packed with flavor from simple ingredients that come together slowly, transforming into a timeless comfort-food staple.

Split pea soup has been around for centuries, appreciated for its affordability, nutrition, and slow-cooked richness. The ham bone not only adds smoky flavor but also releases collagen and savory depth, giving the soup its signature soul-warming character. Every spoonful is creamy without added cream, naturally thickened by the peas themselves. The carrots and celery bring a quiet sweetness, the onions provide foundation, and the tender bits of ham deliver savory bursts in every bite.

This recipe is incredibly forgiving — once everything is in the pot, time does the work for you. The longer it simmers, the more the flavors deepen and the peas break down into silky richness. Whether you’re using a leftover holiday ham bone, a smoked ham hock, or a meaty ham shank, the result is a pot of soup that tastes like it cooked all day… even if it didn’t.

Classic Split Pea Soup is not only budget-friendly and protein-packed, but it makes plenty, stores beautifully, and reheats like a dream. Serve it with crusty bread, warm biscuits, or a slice of buttered cornbread for the ultimate comfort meal. This is the kind of dish that makes cold days feel cozy and leftovers feel like a gift.

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Ingredients:

• 1 lb dried split green peas, rinsed
• 1 meaty ham bone (or ham hock/shank)
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth (or water + bouillon)
• 1 bay leaf
• 1 tsp dried thyme
• ½ tsp black pepper
• Salt, to taste
• 1 cup chopped cooked ham (optional extra mix-in)
• Fresh parsley, for garnish

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Instructions:

1. Rinse split peas under cold water and pick out any debris.
2. In a large pot or Dutch oven, heat a small splash of oil and sauté onion, carrots, and celery for 5 minutes until softened.
3. Add garlic and cook 1 minute more.
4. Add split peas, ham bone, broth, bay leaf, thyme, and pepper. Stir well.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5–2 hours, stirring occasionally.
6. Once peas have broken down and soup is thick, remove the ham bone.
7. Shred any meat from the bone and return meat to the pot.
8. Add optional chopped ham for extra flavor and texture.
9. Taste and adjust salt (important: ham bones vary in saltiness).
10. For a smoother texture, mash lightly with a potato masher or blend part of the soup.
11. Serve warm, garnished with fresh parsley.

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Tips & Tricks

• If your soup gets too thick, add more broth or water.
• For extra richness, add a pat of butter at the end.
• Stir often during the last hour to prevent sticking — split peas thicken quickly.
• If using a smoked ham hock, expect a deeper smoky flavor.

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Variations

• Substitute yellow split peas for a sweeter, milder soup.
• Add diced potatoes for extra heartiness.
• For a spicy version, add crushed red pepper or diced jalapeño.
• Use turkey stock and a smoked turkey leg for a ham-free alternative.

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Serving Suggestions

• Serve with crusty sourdough, dinner rolls, or cornbread.
• Add a dollop of Greek yogurt or sour cream for creaminess.
• Pair with a simple green salad for a complete meal.

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Storage Information

• Refrigerate up to 5 days — it gets thicker as it cools.
• Freeze up to 3 months; thaw overnight before reheating.
• Reheat gently with extra broth or water to loosen the soup.

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FAQ

Do I need to soak the split peas?
No — split peas cook quickly and don’t require soaking.

My soup is too thick — what do I do?
Just add more broth or water until it reaches your preferred consistency.

Can I make this in a slow cooker?
Yes: cook on LOW for 8 hours or HIGH for 4–5 hours.

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History / Fun Facts

Split pea soup has roots in ancient civilizations, enjoyed everywhere from Greece to medieval Europe. In North America, it became a staple for early settlers because split peas stored well through winter and cooked easily over long, low fires. The tradition of adding ham bones came from not wasting leftover holiday hams — a resourceful, delicious way to stretch food into multiple meals. Today, it remains one of the most comforting and nostalgic soups, celebrated for its simplicity and homestyle flavor.