There's something magical about turning a leftover ham bone into a pot of liquid gold. This ham and pea soup recipe with ham bone is my go-to after Easter or Christmas – it's frugal, flavorful, and fills the house with an aroma that says 'home'.
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The key is simmering the bone low and slow to extract every bit of smoky goodness. Then you add dried green split peas, which break down into a naturally creamy texture without any dairy. It's hearty enough for a main course yet light enough to enjoy any night of the week.
I've tested this recipe countless times to get the perfect balance of herbs, vegetables, and seasoning. Trust me, once you try it, you'll never toss a ham bone again!
Why You'll Love This Recipe
About the Ingredients
1 meaty ham bone (about 1-1.5 lbs/450-680g)
The star of the show – look for a bone with some meat still attached. If you don't have one, use 2 ham hocks or 1 lb smoked ham plus a smoky ham-flavored base.
1 lb (450g) dried green split peas, rinsed
No soaking needed, just pick over for any debris. Yellow split peas work too, but green give that classic color.
1 large yellow onion, diced (about 1.5 cups/200g)
Sweet yellow onions are best here. Substitute with white or sweet Vidalia if that's what you have.
2 carrots, peeled and diced (about 1 cup/120g)
Adds natural sweetness. Swap for parsnips or celery for a different flavor profile.
2 celery stalks, diced (about 1 cup/100g)
Classic mirepoix base. If you don't have celery, use fennel or a bit of bell pepper for crunch.
3 cloves garlic, minced
Fresh is best, but 1 tsp garlic powder works in a pinch.
6 cups (1.4L) low-sodium chicken broth
Controls the salt level since ham is salty. Use vegetable broth for a lighter option.
2 bay leaves
Adds subtle herbaceous depth. Remove before serving.
1 tsp dried thyme
Classic with ham. Use 1 tbsp fresh if you have it.
1/2 tsp black pepper
Freshly ground is best. Go easy on salt – the ham provides plenty.
Optional garnish: fresh parsley or chives, chopped
A bright pop of color and freshness. Skip if you don't have any.
Tips & Tricks
Use a meaty bone
The more meat left on, the more flavorful and filling your soup will be. If it's too bare, add some diced ham at the end.
Rinse the peas
Always rinse split peas and check for small stones – no one wants a crunchy surprise.
Don't add salt early
Ham is salty, so wait until the soup is nearly done, then taste and adjust. You can always add more, but you can't take it out.
Pro Tips
Step-by-Step Instructions
1. Sauté the vegetables
In a large Dutch oven or soup pot, heat 1 tbsp olive oil over medium heat (350°F/175°C). Add onion, carrots, and celery. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
2. Add ham bone and liquids
Place the ham bone in the pot, then add the rinsed split peas, chicken broth, bay leaves, thyme, and black pepper. Stir to combine. Bring to a boil over high heat (212°F/100°C).
3. Simmer the soup
Reduce heat to low (around 180°F/82°C) to maintain a gentle simmer. Cover and cook for 45-60 minutes, stirring occasionally to prevent sticking. The peas should be soft and starting to fall apart.
4. Remove ham bone
Using tongs, carefully lift out the ham bone and place it on a cutting board. Let it cool slightly until you can handle it, about 5 minutes.
5. Shred the ham
Using a fork or your hands, pull off any meat from the bone. Discard the bone, fat, and gristle. Chop the meat into bite-sized pieces.
6. Blend partially
For a creamier texture, use an immersion blender to puree about half the soup directly in the pot. If you don't have one, you can transfer 2 cups to a blender, puree, and return. Leave some texture for heartiness.
7. Return ham to pot
Stir the shredded ham back into the soup. Taste and adjust seasoning – you may not need any salt, but add a pinch if needed. Remove bay leaves.
8. Serve and garnish
Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Serve hot with crusty bread or a side salad.
Delicious Variations
Vegetarian twist
Skip the ham bone and use smoked paprika or liquid smoke for a smoky flavor, and swap chicken broth for vegetable broth.
Creamy ham and pea soup
Stir in 1/2 cup heavy cream or coconut milk at the end for an extra-indulgent version.
Spicy kick
Add a pinch of red pepper flakes or a diced jalapeño when sautéing vegetables for a subtle heat.
How to Store Ham And Pea Soup Recipe With Ham Bone
Refrigerator
Store in an airtight container for up to 4 days. The soup will thicken as it sits – thin with a little broth or water when reheating.
Freezer
Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of broth if too thick.
Frequently Asked Questions
Q: Can I use a ham hock instead of a ham bone?
Yes, absolutely. Use 2 ham hocks if they are small, and follow the same process. They are meatier and will give you plenty of shredded ham.
Q: Do I need to soak split peas before cooking?
No, split peas cook quickly and don't require soaking. Just rinse them and pick out any debris.
Q: How do I thicken the soup if it's too thin?
If your soup is too thin, simmer uncovered for 10-15 more minutes to let excess liquid evaporate, or mash some of the peas against the side of the pot.
Q: Can I make this in a slow cooker?
Yes! Sauté the vegetables first, then add everything except the ham to the slow cooker. Cook on low for 8-10 hours or high for 4-5 hours until peas are tender. Add ham in the last hour.
Q: What can I serve with ham and pea soup?
This soup pairs beautifully with crusty bread, a grilled cheese sandwich, or a simple green salad. It's a complete meal on its own too.
I hope this ham and pea soup recipe becomes a family favorite like it is in mine. If you try it, I'd love to hear how it turns out in the comments below. Happy cooking!
Ham And Pea Soup Recipe With Ham Bone
Ham and pea soup with ham bone is pure comfort in a bowl. This easy stovetop recipe turns a leftover bone into a rich, smoky, and satisfying meal that warms you from the inside out.
🧂 Ingredients
- 1 meaty ham bone (about 1-1.5 lbs/450-680g)
- 1 lb (450g) dried green split peas, rinsed
- 1 large yellow onion, diced (about 1.5 cups/200g)
- 2 carrots, peeled and diced (about 1 cup/120g)
- 2 celery stalks, diced (about 1 cup/100g)
- 3 cloves garlic, minced
- 6 cups (1.4L) low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Optional garnish: fresh parsley or chives, chopped
📋 Instructions
- 1Sauté the vegetables — In a large Dutch oven or soup pot, heat 1 tbsp olive oil over medium heat (350°F/175°C). Add onion, carrots, and celery. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- 2Add ham bone and liquids — Place the ham bone in the pot, then add the rinsed split peas, chicken broth, bay leaves, thyme, and black pepper. Stir to combine. Bring to a boil over high heat (212°F/100°C).
- 3Simmer the soup — Reduce heat to low (around 180°F/82°C) to maintain a gentle simmer. Cover and cook for 45-60 minutes, stirring occasionally to prevent sticking. The peas should be soft and starting to fall apart.
- 4Remove ham bone — Using tongs, carefully lift out the ham bone and place it on a cutting board. Let it cool slightly until you can handle it, about 5 minutes.
- 5Shred the ham — Using a fork or your hands, pull off any meat from the bone. Discard the bone, fat, and gristle. Chop the meat into bite-sized pieces.
- 6Blend partially — For a creamier texture, use an immersion blender to puree about half the soup directly in the pot. If you don't have one, you can transfer 2 cups to a blender, puree, and return. Leave some texture for heartiness.
- 7Return ham to pot — Stir the shredded ham back into the soup. Taste and adjust seasoning – you may not need any salt, but add a pinch if needed. Remove bay leaves.
- 8Serve and garnish — Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Serve hot with crusty bread or a side salad.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, saving energy, and making eco-friendly choices without overwhelming readers.
