5 Split Pea Ham Soup Recipes That’ll Warm Your Soul

Let’s talk comfort in a bowl. Split pea ham soup is the kind of cozy classic that makes your kitchen smell like a hug and your spoon keep going back for “just one more.” It’s hearty, budgetfriendly, and perfect for using up that leftover ham bone from a holiday roast. Better yet, it freezes like a dream. Below, you’ll find five crave worthy spinss,each with its own personality,so you can match your soup to your mood. Ready to simmer, let’s cook?

1. Classic Split Pea Ham Soup That Tastes Like Home

This is the OG. It’s simple, deeply savory, and exactly what you want on a chilly evening. The ham bone works magic, turning humble peas into a velvety, smoky soup that tastes like it simmered all day even if it didn’t.

Ingredients:

• 1 meaty ham bone (or 2 cups diced ham)
• 1 pound dried green split peas, rinsed
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 7–8 cups low-sodium chicken broth (or water)
• 1/2 teaspoon black pepper, plus more to taste
• Salt to taste (start with 1/2 teaspoon if needed)

Instructions:

1. Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
2. Stir in garlic, thyme, and bay leaf for 30 seconds until fragrant.
3. Add the split peas, ham bone, and broth. Bring to a boil, then reduce to a gentle simmer.
4. Simmer uncovered 60–75 minutes, stirring occasionally, until the peas break down and the soup thickens.
5. Remove the ham bone. Shred any meat, discard bone and bay leaf, and return meat to the pot.
6. Season with pepper and salt to taste. Thin with a splash of broth or water if too thick.

Serve with crusty bread and a drizzle of good olive oil. For a smoother texture, blend half the soup with an immersion blender. Want extra richness? Stir in a knob of butter at the end trust me.

2. Smoky Bacon & Ham Split Pea Soup With Crispy Topping

If you love smoky flavors, this one doubles down. Crispy bacon adds texture on top while the soup stays silky and savory underneath. It’s like eating a cozy campfire but indoors and without the smoke alarm.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 tablespoon unsalted butter
• 1 pound dried split peas, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 cups diced ham
• 7 cups chicken or vegetable broth
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste
• Chopped chives or parsley for garnish

Instructions:

1. Cook bacon in a large pot over medium heat until crisp. Transfer to a paper towel lined plate. Leave 1 tablespoon bacon fat in the pot.
2. Add butter, onion, carrots, and celery. Sauté 5 minutes until softened.
3. Stir in garlic and smoked paprika for 30 seconds.
4. Add split peas, bay leaf, ham, and broth. Bring to a simmer.
5. Cook 60–70 minutes, stirring occasionally, until thick and creamy.
6. Finish with apple cider vinegar, salt, and pepper to taste.
7. Ladle into bowls and top with crispy bacon and herbs.

Serve with a sharp cheddar grilled cheese for the full cozy effect. For extra smoke, add a few dashes of liquid smoke or use smoked ham hock. And if the soup gets too thick, loosen with broth split peas love to drink it up.

3. Creamy Coconut Curry Split Pea Ham Soup

Meet the global twist. Curry spices, creamy coconut milk, and savory ham team up to make a bowl that’s warming without being heavy. It’s nostalgic and new at the same time seriously, it’s a sleeper hit.

Ingredients:

• 1 tablespoon coconut oil
• 1 large onion, diced
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, minced
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1 pound dried split peas, rinsed
• 6 cups chicken or vegetable broth
• 1 (13.5-ounce) can full-fat coconut milk
• 2 cups diced ham
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Juice of 1/2 lime
• Fresh cilantro and thinly sliced scallions for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook 5 minutes until translucent.
2. Stir in ginger, garlic, curry powder, cumin, and turmeric. Cook 1 minute until fragrant.
3. Add split peas, broth, and coconut milk. Bring to a boil, then simmer gently 55–65 minutes, stirring occasionally.
4. Stir in ham and simmer 5–10 minutes more.
5. Season with salt, pepper, and lime juice. Adjust to taste.

Garnish with cilantro and scallions, and serve with warm naan or jasmine rice. Want it spicier? Add red pepper flakes or a spoonful of curry paste. For a vegetarian version, swap the ham for roasted sweet potatoes and use veggie broth.

4. Slow Cooker Split Pea Ham Soup That Practically Makes Itself

Busy day? Let the slow cooker do the heavy lifting. Everything goes in before you leave, and you come home to a kitchen that smells like you hired a personal chef. Minimal effort, maximum payoff.

Ingredients:

• 1 pound dried split peas, rinsed
• 1 meaty ham bone or 2 cups diced ham
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 7 cups low-sodium chicken broth
• 1/2 teaspoon black pepper
• Salt to taste

Instructions:

1. Add all ingredients to a 6-quart slow cooker, starting with peas, then vegetables, then ham and seasonings. Pour in broth.
2. Cook on Low 8–10 hours or on High 4–5 hours, until peas are very soft.
3. Remove ham bone, shred the meat, discard bone and bay leaf, then return meat to the cooker.
4. Taste and adjust seasoning. If too thick, stir in warm broth or water.

Serve with a dollop of sour cream or Greek yogurt for tang. For extra depth, add a splash of dry sherry at the end. Meal prep tip: portion into containers and freeze up to 3 months.

5. Herb-Lemon Split Pea Soup With Ham And Crunchy Croutons

Bright, fresh, and slightly fancy. Lemon and herbs lift the hearty peas, while a quick skillet crouton tops everything with crunch. It’s the split pea soup you bring to impress—weekday easy, dinner-party worthy.

Ingredients:

• 2 tablespoons olive oil, divided
• 3 cups rustic bread cubes (1-inch)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1 pound dried split peas, rinsed
• 1 small onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Zest of 1 lemon
• 7 cups chicken or vegetable broth
• 2 cups diced ham
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice (or to taste)
• Black pepper and salt to taste

Instructions:

1. Make croutons: Heat 1 tablespoon olive oil in a skillet over medium heat. Add bread cubes, garlic powder, and salt. Toast 5–7 minutes, tossing, until golden and crisp. Set aside.
2. In a large pot, warm remaining olive oil. Add onion, carrots, and celery; cook 5 minutes.
3. Stir in garlic, oregano, thyme, and lemon zest; cook 30 seconds.
4. Add split peas, broth, and ham. Bring to a simmer and cook 60–70 minutes until creamy.
5. Finish with parsley, lemon juice, black pepper, and salt to taste.
6. Serve topped with a handful of croutons for crunch.

Swap parsley for dill if you’re a herb fan. If you prefer a smoother soup, blend a portion and stir it back in. The lemon is key—add a little at a time until it sings.

Pro Tips For Split Pea Ham Soup Success

• Pea check: No soaking needed, but always rinse and pick out debris.
• Thickness: Split peas thicken as they cool. Keep extra broth on hand to adjust.
• Salt smart: Ham can be salty. Season at the end so you don’t overdo it.
• Texture: For extra creaminess, mash with a potato masher or use an immersion blender.
• Make-ahead magic: Tastes even better the next day as flavors meld.

There you go—five ways to upgrade your split pea ham soup game from cozy classic to flavor adventure.  Ladle up and enjoy!