Leftover Ham and Split Pea Soup

Have leftover ham and bones? You’re in luck – that’s the dream team for the best Ham and Split Bean Soup! The bones add a wonderful smoky flavor, while the diced ham provides texture and richness, plus carrots, celery, garlic and potatoes. It’s a convenient, classic, and delicious way to turn leftovers into something amazing with minimal prep.

Ingredients

• Olive oil
• Onion
• carrot
• Celery
• Garlic
• Ground black pepper
• Ham
• Chicken stock or vegetable stock
• Bay leaf
• Ham bone (optional)
• potato

Split Bone Ham Pea Soup

Did you know that the meaty ham bone left over from your Thanksgiving or Christmas ham is packed with incredibly rich flavor? This simple recipe turns it into the tastiest and best split pea soup — just like my mom used to make.

This is one of my original recipes, first shared in 2015, and has been a reader favorite ever since (with some interesting updates along the way).

Classic vegetarian pea soup recipe

Make a meatless variation by simply removing the ham. With the earthy flavors of bay leaves, onions, and greens, this vegetarian split pea soup is as delicious as it is full of protein.

Pea soup is smooth or thick

This recipe has a hearty texture, but you can easily blend it for a smoother consistency using a regular blender or immersion blender. Adjust the thickness as desired by adding more or less stock.

Best peas to use

Split Green Beans

• Most common for classic pea soup (especially in the US and UK).
• They have a slightly sweeter, earthier taste, and cook down to a soft, warm texture.
• Perfect for the taste of traditional ham and pea soup.

Yellow Peas

• Popular in Scandinavian and Indian cuisine.
• The taste is milder and slightly spicy, with a milder taste.
• Perfect if you want a lighter colored soup or a subtle twist on a classic.

Make ham and pea soup in 6 easy steps

1: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onions, carrots and celery, cook until soft.
2: Add the ham.
3: Add peas and mix well.
4: Pour in chicken stock, broth, or vegetable stock.
5: Add bay leaves.
6: Cover and simmer until the peas are tender and the soup is thick and warm.

Slow cooker method

This is the ultimate “set-it-and-forget” soup and one of my favorite slow cooker pea recipes. Simply add all the ingredients to your slow cooker, then cook on low for 8 hours or high for 4 hours.

Save leftover soup

This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 5 days. As a result, it will become thicker when cold and thinner when reheated. Add more liquid until your desired consistency.

Tips for the best ham and pea soup

1. Use a ham bone — it’s liquid gold.
The ham bone adds great depth and smoky richness to the broth. If there’s still meat in it, even better!

2. No bones? Does not matter.
Use leftover diced ham or even smoked ham hock or ham shank to add the same savory flavor.

3. Rinse and sort the split peas.
Always rinse peas in cold water and remove any remaining or broken peas for a smoother texture.

4. Low and slow is the secret.
Bring to a gentle boil over medium-low heat—rushing the soup can cause the peas to burn or split unevenly. Slow cooking gives you a smooth and creamy consistency. You can adjust it to be as thick or thin as you like.

5. Stir occasionally, but not too much.
Peas naturally thicken when cooked. Stir occasionally to prevent sticking, but don’t overdo it or it will break up too much.

6. Adjust the texture at the end.
If your soup is too thick, add a little water or stock to thin it out. If it is too runny, let it simmer uncovered for a few minutes until it thickens.

7. Taste before seasoning.
The ham and ham bones may taste salty, so wait until they are finished to add extra salt.

8. Do it first — it tastes better the next day.
When placed, the flavors blend together beautifully. Reheat gently with a little stock or water if it thickens overnight.

9. Freeze leftovers for easy eating.
This soup freezes wonderfully! Cool completely, store in an airtight container, and reheat for a simple, comforting dinner.

Freeze leftover soup

This soup freezes beautifully and will stay fresh, sealed, for up to 3 months. I like to stock up on my food so there is always a delicious, filling meal ready whenever I want soup. Freeze in individual serving containers for easier and quicker thawing — you can thaw only the portions you need. Perfect for cozy cold weather days!

If you’ve made my Ham and Split Bean Soup, please leave a star rating on the recipe. Additionally, you can also leave comments or ask questions below.