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Old-fashioned split pea soup is a hearty, satisfying soup made from dried split peas, savory ham, and tender chunks of potatoes. It’s a classic winter soup that is also perfect for a chilly, wet spring or summer evening.
Split Pea Soup
Like many others, my family has been trying to get more protein and fiber into our diets lately and split pea soup does a fantastic job of checking those boxes. We’ve been enjoying it for a while now, but I didn’t realize just how nutritious it is until recently.
And for those who might still be a little leery of pea soup, I’m here to tell you that this soup with ham and potatoes is surprisingly tasty. (I say that as someone who avoided split pea soups for years, but now happily enjoys this soup!)
Split Pea Soup with Ham
You’ll need the following ingredients for this recipe:
- leeks
- yellow onion
- potatoes
- garlic
- bay leaves
- Italian seasonings
- cooked ham
- dried split peas
- chicken broth
- water
- salt and pepper
Can you make split pea soup with a ham bone?
Yes! Just add the ham bone to the soup pot with all the initial ingredients. Leave the bone in the soup throughout the entire cooking time and remove it at the end. If any pieces of ham are still clinging to it when the soup is finished cooking, pull them off and add them to the soup.
Split Pea and Ham Soup Recipe
Combine the leeks, onion, split peas, garlic, thyme, and bay leaves in a soup pot or Dutch oven. Pour the chicken broth and water on top of everything. Bring to a boil and then reduce to a simmer for 45 minutes.
Add the potatoes and ham and return to a boil. Reduce the heat again and simmer for 10-15 minutes, until the peas disintegrate into the broth and the potatoes are tender. Remove the bay leaves and stir the soup.
Season with salt and pepper to taste. Serve now or reduce heat to low and hold for an additional hour or two.
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Split Pea Soup with Ham and Potatoes
Ingredients
- 2 leeks washed and rinsed well, sliced very thin, about 1½ cups
- ½ large onion diced into ½-inch pieces
- 2 cups diced potatoes about ½-inch in size
- 2 cloves garlic
- 2 bay leaves
- 1 teaspoon Italian seasonings
- 3 cups cooked ham chopped into ½-inch pieces
- 16 ounces dried split peas
- 4 cups chicken broth
- 3 cups water
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
Instructions
- Combine the leeks, onion, split peas, garlic, thyme, and bay leaves in a soup pot or Dutch oven. Pour the chicken broth and water on top of everything. Bring to a boil and then reduce to a simmer for 45 minutes.
- Add the potatoes and ham and return to a boil. Reduce the heat again and simmer for 10-15 minutes, until the peas disintegrate into the broth and the potatoes are tender. Remove the bay leaves and stir the soup.
- Season with salt and pepper to taste. Serve now or reduce heat to low and hold for an additional hour or two.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
