Split Pea Soup with Leftover Ham Bone
A classic, nourishing soup made from simple ingredients
Split pea soup is one of those recipes that reminds you why traditional cooking matters. It’s simple, economical, deeply flavorful, and built around ingredients that have been used for generations. This version is made with a leftover ham bone, dried split peas, and a base of onions, carrots, and celery for slow-developed flavor.
This is the kind of soup you make when you want something hearty but not heavy, comforting but still nourishing. It’s also a great way to stretch leftovers into a meal that feels intentional, not like an afterthought.
Why Split Pea Soup Is So Satisfying
Dried split peas are naturally rich in plant protein and fiber, which helps make this soup filling and steady, not spiky or heavy. As they cook, they break down and thicken the broth on their own, no cream or flour needed.
Using a ham bone adds depth and richness without needing a lot of meat. As it simmers, it releases flavor, collagen, and just enough saltiness to season the soup naturally. This is old-school kitchen wisdom at its best.
Split Pea Soup
Ingredients
- 1 Leftover ham bone
- 1 pound Dried split peas, sorted and rinsed
- 1 Onion diced
- 3 ribs Celery diced
- 1 cup Carrots diced
- 4 cloves Garlic minced
- 4-6 cups Stock – chicken, vegetable, or ham
- 1-2 tsp Kosher salt
- 1 tsp Oregano
- 1-2 Bay Leaf
- 1 tsp Hot sauce
- 1½ tsp Worcestershire sauce
- 1 tbsp Oil
- 1/2 tsp Fresh ground pepper
Instructions
- Heat the oil in a large pot over medium-high heat.Add the onion, carrots, and celery and sauté for about 3 minutes, until softened.Add the garlic and sauté for 1 minute, just until fragrant.Add the rinsed split peas and 4 cups of stock to the pot.Season with oregano, bay leaves, hot sauce, Worcestershire sauce, ¼ teaspoon kosher salt, and a few grinds of black pepper.Nestle the ham bone into the soup. Bring to a boil, then reduce heat to low.Cover and simmer, stirring occasionally, for 60–80 minutes, until the peas are very tender and the soup has thickened.Remove the ham bone and let it rest for about 10 minutes. Shred or dice any usable meat and return it to the soup.Taste and adjust seasoning with additional salt and pepper as needed. Add more stock if a thinner consistency is desired.