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Home/Budget Recipes/My Go-To Easy Split Pea Soup with Ham Bone

My Go-To Easy Split Pea Soup with Ham Bone

Recipe by Charlotte · Updated September 18, 2026

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Okay, friends, I just have to share about this easy split pea soup I made last night. Seriously, if you’ve been looking for that ultimate bowl of warm, cozy comfort food, this is it. We’re talking rich, savory flavors from a ham bone, tender peas that just melt into the broth, and a whole lot of deliciousness that makes you feel like you’ve been cooking all day, even though the prep is pretty straightforward.

I know what you might be thinking – split pea soup sounds complicated, right? But it’s surprisingly simple and mostly hands-off. You just chop a few veggies, get them simmering, and then let time work its magic. The aroma that fills your kitchen while it cooks is absolutely divine. It’s the kind of meal that feels like a hug, perfect for chilly evenings and hungry tummies. You can count on this one to be a family favorite.

Sautéing Your Way to the Best Split Pea Soup

Alright, let’s talk about how to get this amazing soup going. First things first, grab your biggest, heaviest pot. A Dutch oven is perfect for this! You’ll start by warming up a couple tablespoons of olive oil over medium heat. Once it’s shimmering, toss in your chopped onion, leeks, and celery. Don’t forget the minced garlic too – that’s where some serious deliciousness comes from. I always add a good pinch of kosher salt and a few grinds of fresh black pepper right at this stage. It helps draw out moisture and really infuses the flavors.

Now, here’s a tip: don’t rush this part. You want to cook these veggies, stirring every now and then, until they are super soft, almost translucent, but not browned. This usually takes about 10 to 12 minutes. That gentle cooking process sweetens the onions and leeks, creating a deep, rich base for your soup. If you skip this, your soup won’t have the same incredible depth. You’ll know they’re ready when the kitchen starts smelling absolutely incredible – that sweet, aromatic vegetable blend is the true start of a fantastic meal.

Adding the Hearty Goodness and Simmering to Perfection

Once your aromatic veggies are soft and smelling amazing, it’s time to add in the heartier elements. I like to use Yukon Gold potatoes because they hold their shape well but still get wonderfully tender. Make sure they’re cut into small, bite-sized pieces so they cook evenly. Stir those in along with your chopped ham. If you have leftover ham from a holiday dinner, this is THE perfect way to use it up! Cook this mixture, giving it a good stir every few minutes, for another 8 to 10 minutes until the potatoes are just starting to soften around the edges.

Now for the real magic! Tuck in that ham bone – it’s going to infuse the entire soup with a smoky, savory flavor that you just can’t replicate. If you don’t have a bone, two smoked ham hocks work just as well, even better for some people! Add your fresh thyme sprigs, bay leaves, and those lovely green split peas. Cover everything with water, bring it to a boil, then turn the heat down low. Let it simmer, uncovered, for about 1½ to 2 hours. This long, gentle simmer is essential for the peas to break down and create that thick, creamy texture we all love. Keep an eye on the water level; if it gets too low, just top it up a bit.

Making This Easy Split Pea Soup Shine: Finishing & Serving

After about 90 minutes to two hours, your kitchen should smell heavenly, and the peas should be wonderfully soft, practically dissolving into the broth. This is when the soup truly starts to get that classic, creamy thickness. Carefully, with tongs or a slotted spoon, reach into the pot and remove the ham bone, the thyme sprigs, and the bay leaves. You can pick off any tender bits of ham from the bone and stir them back into the soup – a little bonus! Be sure to get all the bay leaves out; nobody wants to bite into one of those!

The last step before serving is to stir in the Worcestershire sauce. This adds a fantastic depth and a little tang that really brightens up all those rich, savory flavors. Give it a good taste. Seriously, this is where you become the chef! Does it need more salt? A little more pepper? Adjust it until it’s perfect for your family’s palate. Ladle it into big, cozy bowls. We love serving ours with a dollop of cool sour cream and some crunchy croutons on top. That contrast in texture and temperature is just delightful. This soup is truly a meal in itself, hearty and completely satisfying.

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Why This Recipe Works

This soup works so well because of the long, slow simmer that allows the split peas to completely break down, creating a naturally creamy texture without any dairy. The ham bone is the secret weapon, infusing the broth with deep, smoky umami that enhances all the other simple ingredients. It’s a perfect balance of comforting and flavorful.

This soup is truly a meal in itself, hearty and completely satisfying. It's the kind of warmth you crave on a chilly evening!— Charlotte
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Prep 20 minutesCook 1 hour 45 minutesYield 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 medium leeks (white and pale-green parts only), chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • to taste kosher salt
  • to taste freshly ground black pepper
  • 2 Yukon Gold potatoes, unpeeled and cut into small pieces
  • 1 cup chopped cooked ham (leftovers are great!)
  • 1 ham bone (smoked ham hocks also work)
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2 cups green split peas, rinsed
  • 2 tablespoons Worcestershire sauce
  • for serving (optional) sour cream
  • for serving (optional) croutons
Instructions
  1. Build the Foundation In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, leeks, celery, and minced garlic. Season with a generous pinch of kosher salt and a grind of black pepper. Cook, stirring occasionally, until the vegetables are very soft and fragrant, about 10 to 12 minutes. You want them tender, not browned.
  2. Add the Hearty Bits Stir in the small pieces of Yukon Gold potatoes and the chopped cooked ham. Continue to cook, stirring now and then, for another 8 to 10 minutes, until the potatoes are just beginning to soften.
  3. Simmer to Perfection Place the ham bone, thyme sprigs, bay leaves, and rinsed green split peas into the pot. Pour in enough water to completely cover everything by about an inch. Bring the mixture to a full boil, then immediately reduce the heat to low. Let it simmer gently, uncovered, for 1½ to 2 hours. Stir occasionally to prevent sticking, and make sure to add more water if the soup gets too thick or ingredients aren't covered. The peas should become incredibly soft and start to break down, thickening the soup beautifully.
  4. Finish and Season Carefully remove and discard the ham bone (scrape off any meat and add it back to the soup!), thyme sprigs, and bay leaves. Stir in the Worcestershire sauce. Taste the soup and adjust the seasoning with more salt and pepper as needed.
  5. Serve It Up Ladle the warm, comforting soup into bowls. If you like, top with a dollop of sour cream and a sprinkle of crispy croutons for extra texture and flavor. Enjoy!
Tested Tip

Don't rinse your split peas too aggressively. A quick rinse under cold water is all you need to get rid of any dust, but don't over-agitate them, or they might not break down as effectively during the long simmer.

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Sautéing Your Way to the Best Split Pea Soup

Adding the Hearty Goodness and Simmering to Perfection

Making This Easy Split Pea Soup Shine: Finishing & Serving

Make It Yours

  • No Ham Bone? — If you don't have a ham bone from a previous meal, don't worry! You can easily substitute it with two smoked ham hocks. They offer a similar smoky depth and will still give your soup that rich, savory foundation. Just make sure to remove them and pull off any meat before serving.
  • Make it Vegetarian — Want to skip the meat? This soup can totally be made vegetarian! Omit the ham and ham bone. Instead, use vegetable broth instead of water, and add a teaspoon of smoked paprika along with the other seasonings for a smoky flavor. A diced carrot or parsnip added with the potatoes can also boost the veggie goodness.
  • Spice It Up — For a little kick, try adding a pinch of red pepper flakes when you sauté the vegetables. Or, stir in a teaspoon of your favorite hot sauce along with the Worcestershire sauce at the end. It adds a subtle warmth without overpowering the classic flavors.
  • Creamy Finish — While it's naturally creamy, if you want an extra rich texture, stir in a quarter cup of heavy cream or a splash of half-and-half right before serving. It makes it even more decadent!
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FAQ

Do I need to soak split peas before cooking?

Nope! Unlike some other dried legumes, split peas don't require pre-soaking. A good rinse under cold water to remove any dust or debris is all you need before adding them to your pot.

Can I make this soup ahead of time?

Absolutely! Split pea soup is one of those dishes that actually tastes even better the next day as the flavors have more time to meld. It stores wonderfully in the refrigerator for up to 3-4 days. Just reheat gently on the stovetop, adding a splash of water or broth if it’s too thick.

Can I freeze split pea soup?

Yes, it freezes beautifully! Let the soup cool completely, then transfer it to airtight freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

What kind of ham bone should I use?

The best ham bones come from a cooked, smoked ham, like one you might have leftover from a holiday. The smokiness is key to the soup's flavor. If you don't have one, a smoked ham hock is an excellent alternative and can be found at most grocery stores.

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What To Serve With This

  • Crusty Bread
  • Garlic Bread
  • Simple Green Salad
  • Grilled Cheese Sandwiches
  • Cornbread

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