Homemade Split Pea Soup with Ham Bone (Thick, Hearty & Best Leftover Recipe)
A rich, velvety, naturally thick split pea soup made with a leftover ham bone, buttery sautéed aromatics, and tender green split peas that cook down into a creamy, comforting classic.
Equipment
- Dutch oven or large soup pot
- Wooden spoon
- Chef’s Knife
Ingredients
- 0.25 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot (¼-inch dice)
- 1 cup diced celery (¼-inch dice)
- 2 cloves garlic, minced
- 1 lb dried green split peas, rinsed and sorted
- 1 large meaty ham bone (or 2 smoked ham hocks)
- 1 large bay leaf
- 2 tsp fresh thyme, chopped (divided)
- 6 cups low-sodium chicken stock
- 2 cups water
- 1 cup diced cooked ham
- kosher salt & freshly ground black pepper, to taste
Instructions
- Melt the butter in a Dutch oven over medium heat. Add onion, carrot, and celery with a pinch of salt and pepper. Cook 5–8 minutes until soft and translucent. Stir in garlic and cook 1 minute.
- Stir in the rinsed split peas. Add the ham bone, bay leaf, and 1 teaspoon of fresh thyme. Pour in chicken stock and water.
- Bring to a boil, then reduce to a low simmer. Cook 60–90 minutes, stirring occasionally, until peas dissolve and the soup thickens. Add extra water or stock if needed.
- During the final 15 minutes, add diced cooked ham. Once thickened and creamy, remove the ham bone and bay leaf. Stir in remaining thyme and season to taste.
Notes
Split peas do not need soaking. Add salt only at the end since ham bones vary in saltiness.