Dinner

Split Pea Soup with Ham and Vegetables Recipe

Bylilan Sage February 20, 2026February 20, 2026

Introduction

Split pea soup is a hearty, comforting dish that’s perfect for chilly days. Made with simple ingredients like dried peas, ham, and vegetables, this soup is easy to prepare and deeply satisfying.

The image shows two white bowls filled with thick yellow-green split pea soup containing visible chunks of orange carrots, light green celery, and small bits of meat, topped with black pepper specks. One bowl is close to the camera with a spoon having a wooden handle partially submerged in the soup on the right side. To the upper right, a round seeded bread roll is placed with a golden-brown crust and sunflower seeds on top. The items are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups dried split peas (yellow or green, about 14 ounces)
1 meaty ham bone (or 2 cups leftover ham, diced)
4 cups water (or additional broth if desired)
4 cups chicken broth
2 teaspoons dried parsley
1 bay leaf
3 ribs celery (diced)
2 carrots (diced)
1 large yellow onion (diced)
½ teaspoon black pepper
½ teaspoon dried thyme leaves
Salt (to taste)

Instructions

Step 1: Sort through the dried split peas to remove any debris. Rinse them well and drain thoroughly.
Step 2: In a large pot, combine the peas, ham bone (or diced ham), water, chicken broth, dried parsley, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
Step 3: Add diced celery, carrots, onion, black pepper, thyme, and salt to the pot. Cover again and simmer for another 45 minutes.
Step 4: Remove the ham bone from the soup and chop off any meat still attached. Return the chopped meat to the pot. Cook the soup uncovered, stirring occasionally, until it thickens and the peas break down, about 20 minutes more.
Step 5: Discard the bay leaf. Taste and adjust seasoning with salt and additional pepper if needed before serving.

Tips & Variations

For a creamier texture, use an immersion blender to puree part of the soup before adding the ham back in.
If you prefer a vegetarian version, omit the ham and use vegetable broth instead.
Add a splash of apple cider vinegar or lemon juice at the end to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stove, adding a little water or broth if the soup has thickened too much.

How to Serve

A close-up of a thick soup in a dark purple pot, showing a silver ladle scooping out a portion. The soup is chunky and mostly mustard yellow in color, filled with small, soft pieces of orange carrots and brown meat. The pot is placed on a light gray surface next to a folded, gray-striped cloth. In the blurry background, there are stacked white plates and a round piece of bread with seeds visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of dried split peas?

Fresh peas have a different texture and higher moisture content, so they won’t produce the same creamy result. Dried split peas break down during cooking to thicken the soup uniquely.

Do I have to use a ham bone?

No, you can substitute with diced leftover ham or skip the ham entirely for a vegetarian version by using vegetable broth and adjusting seasoning accordingly.