Make this Stove Top Split Pea and Ham Soup with your leftover ham bone! There’s nothing better than the smell of this soup simmering away on your stove top!
Split Pea and Ham Soup
There’s really nothing more comforting than a pot of soup simmering away on your stove. We’re such a crazy soup family, it doesn’t even have to be cold outside for us to want to make some!
There’s a soup recipe for ever season at our house. Or we just crank up the air conditioner and enjoy our soup anyway.
Split Pea and Ham Soup is a newer soup recipe that I now love, it just wasn’t in my top 5 for a long time, until we made this recipes. For me, it’s all about the texture…
So I’ve decided that I really don’t like that completely pureed sort of like baby food consistency of split pea soup, which is really the only way I’ve had it before. I definitely prefer the more brothy texture of this recipe, where the split peas fall apart on their own instead of being blended.
If you don’t happen to have a giant leftover ham bone, you can get a few ham hocks from the store and use that in this soup recipe too. Don’t feel like you have to cook a 15 pound ham before you get your split pea soup fix!
I like to add mostly water to start out, but a couple of cups of chicken broth really adds to the flavor of the stock when this is all done.
Make sure and get a really good chicken stock from the store, too. There’s so many watery chicken broth brands out there that really do nothing more than add a liquid to your soup.
Our favorite boxed chicken broth is from Trader Joe’s, we buy boxes at a time! I’m telling you, once you try it you’ll never go back to the watery kind. You could actually drink this stuff right from the box!
Simmer the ham bone, vegetables and split peas for a few hours, stirring every so often, and you’ll end up with the most perfect split pea soup recipe you’ve ever tasted.
When the soup is finished and the split peas are tender, remove the ham bone and take off any extra ham from the ham bone and add it back to the soup. Any extra ham that you have saved or leftover can be chopped up and put into this split pea soup too.
The more ham the better if you ask me!
Taste the soup for seasonings to see if it needs any extra salt or pepper, usually more pepper is always needed for us but the ham adds a lot of salt to the soup so do taste it before you add any additional salt.
Slow Cooker Split Pea and Ham Soup
Looking to break out your slow cooker instead? You can make this same recipe right in your slow cooker too! I still think it’s important to take the step and cook down your onions and carrots first, then you can put it all in your slow cooker.
Cooking down the vegetables adds a little more flavor to the soup and it only takes a few minutes to do.
Set it on low for 6-8 hours, remove the ham bone and add any extra ham back in the soup. It’s basically the same end result, it’s just a matter of how quickly you want your split pea and ham soup on the table.
Don’t forget to top this split pea soup with the crunchiest croutons! Homemade croutons are super easy to make but if you grab a bag of good croutons from the store it’s really just as tasty if you ask me.
There’s no shortage of croutons on our dinner table when we serve this soup recipe. It’s almost like we’re eating croutons for dinner and the soup is a delicious side note.
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- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced celery
- 1 1/2 cup diced onion
- 1 cup diced carrots
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 tablespoon fresh thyme
- 1 (16 ounce) bag of split peas
- 1/2 teaspoon cumin
- 2 cups chicken stock
- 6 cups of water
- 1 ham bone from an 8-10 pound ham, with extra ham in the bone
- 2 bay leaves
- 3/4 pound diced leftover ham
Add the butter and olive oil to a large stock pot over medium heat. Add the celery, onions and carrots and cook for 5-7 minutes until softened.
Season the vegetables with salt, pepper and thyme then add the split peas that have been rinsed and picked through.
Stir and cook for 2 minutes, then pour in the water and chicken stock.
Add the ham bone and the bay leaves then bring the soup to a boil.
Turn down the heat to a simmer, partially cover the pot and cook for 1 hour, stirring occasionally.
After cooking for an hour, check to see if the peas are tender. Simmer the soup for another 15-30 minutes if the peas aren't tender enough then recheck.
When the peas are tender, remove the ham bone to a board to cool. Remove any extra ham from the ham bone and add it back to the soup along with the 3/4 pound diced ham.
Remove the bay leaves and serve the soup in large bowls topped with croutons.
Amount Per Serving: Calories: 144 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 29mg Sodium: 661mg Carbohydrates: 12g Fiber: 3g Sugar: 4g Protein: 11g