Name: Creamy Split Pea Soup with Ham Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, diced; 3 carrots, diced; 3 ribs of celery, diced; 2 garlic cloves, minced; 1 pound dried split peas, rinsed; ½ teaspoon dried thyme; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 bay leaf; 1 meaty ham bone; 4 cups low-sodium chicken broth; 3 to 4 cups water; 1 cup diced ham (from ham bone or added separately); Finely chopped fresh parsley

Jump to Recipe· 4.8 from 3 reviews

If you’re craving a comforting, hearty soup that wraps you in a warm hug, then you’ve come to the right place. This Creamy Split Pea Soup with Ham Recipe is one of my all-time favorites—not only because it’s deliciously creamy and full of flavor, but also because it’s simple enough for any cook to nail. Whether you have a meaty ham bone lying around or just some diced ham, this soup transforms those humble ingredients into a soul-satisfying bowl of goodness you’ll want to make again and again.

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Why This Recipe Works

Perfect balance of flavors: The ham bone infuses smoky richness that’s balanced by earthy split peas and fresh veggies.
Creamy texture without cream: Slow cooking and the natural starch from peas create luscious creaminess, no dairy needed.
Simple ingredients, big results: You likely have everything on hand, making this a go-to soup for busy nights.
Flexible and forgiving: Easy to tweak for your taste and fridge contents—trust me, I’ve made it a hundred ways.

Creamy Split Pea Soup with Ham, hearty split pea soup with ham, easy ham and split pea soup, comforting ham and pea soup recipe, creamy pea ham soup - A large white pot filled with thick green split pea soup, showing small orange carrot pieces and light brown bits spread throughout the smooth, slightly chunky soup. A silver ladle is dipped into the soup on the right side. Around the pot, there are small white bowls with black pepper and chopped green herbs, and a white marbled surface underneath. Some green parsley leaves appear in the upper part of the image, and a white cloth with black stripes is visible on the left. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a crucial role, both flavor-wise and texture-wise. You’ll want to pick quality basics, especially with your ham and broth, to really let that deep, comforting flavor shine through.

Creamy Split Pea Soup with Ham, hearty split pea soup with ham, easy ham and split pea soup, comforting ham and pea soup recipe, creamy pea ham soup - Flat lay of extra-virgin olive oil in a small white ceramic bowl, one medium peeled and diced onion, three fresh peeled and diced carrots, three crisp celery ribs diced, two whole garlic cloves unpeeled, a small white ceramic bowl of dried green split peas, a few dried thyme sprigs, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of freshly ground black pepper, one fresh bay leaf, a meaty ham bone with some ham meat attached, a small white ceramic bowl of low-sodium chicken broth, a small white ceramic bowl of clear water, about one cup of diced fresh ham, and a small pile of finely chopped fresh parsley, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds a subtle fruitiness and helps sauté the veggies without overpowering the soup.
Onion: A foundational aromatic that builds depth in the broth.
Carrots: Their natural sweetness balances out the savory ham.
Celery: Provides a gentle crunch and herbaceous hint.
Garlic: Brings warmth and aromatic complexity.
Dried split peas: The star of the show, offering creaminess and earthiness.
Dried thyme: A subtle herbal note that pairs perfectly with ham.
Kosher salt & freshly ground black pepper: Essential seasonings to enhance all the layers of flavor.
Bay leaf: Adds a subtle woodsy aroma during cooking.
Meaty ham bone: This is where the soup gets its smoky, savory punch — don’t skip it if you can help it!
Low-sodium chicken broth: Provides a gentle base; low sodium lets you control salt levels better.
Water: Helps achieve the right consistency.
Diced ham: Adds tender, meaty bites that make the soup hearty and satisfying.
Fresh parsley: A bright, fresh finish to balance the richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how forgiving and adaptable this Creamy Split Pea Soup with Ham Recipe is. You can customize it easily depending on what you have at home or your dietary preferences. I often play with extra herbs or add a dash of spice for a little kick.

Vegetarian version: Just skip the ham bone and use vegetable broth, then add smoked paprika for that smoky vibe I adore.
Thicker or thinner soup: If you prefer it thicker, cook a bit longer without the lid; for thinner, simply stir in more water or broth before serving.
Bulk it up: Sometimes I toss in diced potatoes or parsnips for extra heartiness.
Seasonal twist: Fresh herbs like thyme or rosemary from your garden make this recipe sing in spring or fall.

Step-by-Step: How I Make Creamy Split Pea Soup with Ham Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating your olive oil over medium-high heat in a large pot or Dutch oven. Toss in your diced onion, carrots, and celery, and let them cook gently for 3 to 4 minutes until they soften and start to release their natural sweetness. Then add the minced garlic and sauté for about 1 more minute—just until fragrant. This step is key because it forms the flavor base that elevates the entire soup.

Step 2: Add the Peas and Seasonings

Now, pour in your rinsed split peas along with the dried thyme, salt, and pepper. Give everything a good stir to combine so that the seasonings evenly coat the peas and veggies. Trust me, this little move ensures every spoonful will be bursting with flavor once cooked.

Step 3: Add Broth, Ham Bone, and Simmer

Drop in the bay leaf and your meaty ham bone, then pour in the chicken broth and 3 cups of water. Bring the pot to a boil, then lower to a gentle simmer. Cover and cook for about 50 to 60 minutes, stirring occasionally. You’ll notice the split peas slowly soften and melt into a creamy texture — this slow simmer is where the magic happens. If it starts to look too thick while cooking, feel free to add a bit more water.

Step 4: Dice Ham and Final Simmer

When the peas have broken down and the soup has thickened, use tongs to fish out the ham bone. Pick off all the tender meat (you’ll usually get about a cup of diced ham), then toss it back into your pot. Give the soup a good stir and simmer uncovered for another 5 to 15 minutes to let the flavors meld and the soup thicken just right. Remember, it thickens even more as it cools, so don’t let it get too thick here.

Step 5: Final Touches and Serve

Discard the bay leaf and ladle your luscious Creamy Split Pea Soup with Ham into bowls. Sprinkle with freshly chopped parsley and a dash of black pepper. And voilà — that’s how you end up with a bowl of pure comfort. I love the fresh parsley here because it brightens the rich, smoky soup perfectly.

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Pro Tips for Making Creamy Split Pea Soup with Ham Recipe

Don’t skip rinsing split peas: It removes dust and any small debris — making for cleaner-tasting soup.
Use a heavy-bottomed pot: Prevents scorching as the peas slowly cook down.
Add ham meat last: If you add diced ham too early, it can get overcooked and tough.
Don’t over-thicken: The soup thickens as it cools, so keep an eye on consistency before finishing the simmer.

How to Serve Creamy Split Pea Soup with Ham Recipe

Creamy Split Pea Soup with Ham, hearty split pea soup with ham, easy ham and split pea soup, comforting ham and pea soup recipe, creamy pea ham soup - The image shows a white bowl filled with thick yellow-green soup that has small pieces of orange carrot and light pink chunks of meat inside. The soup is topped with small green herb bits and black pepper. Another bowl of the same soup is behind it, slightly out of focus. To the right side, there are two small white bowls, one filled with chopped green herbs and the other with coarse salt and pepper. A silver spoon rests beside the front bowl on a white cloth with black stripes, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep it simple with a sprinkle of freshly chopped parsley and a little extra black pepper right before serving. The parsley adds just the right pop of color and freshness to cut through the soup’s richness. Sometimes I add a drizzle of good olive oil or swirl in a dollop of sour cream or Greek yogurt for an extra creamy touch.

Side Dishes

Crispy crusty bread is my go-to — something with a nice chew to soak up every last drop. A warm baguette, sourdough, or even herbed cornbread pairs beautifully. For a light meal, a mixed green salad with a tangy vinaigrette balances the meal nicely.

Creative Ways to Present

For special occasions, I’ve served this soup in charming bread bowls made from hollowed-out round sourdough loaves — it’s a fun way to wow guests and adds an edible vessel! Garnishing with fresh herbs sprinkled densely and a dusting of smoked paprika can also elevate presentation in an instant.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for 3 to 4 days. Something I’ve learned is that the soup thickens quite a bit when chilled, so give it a good stir and add a splash of water or broth when reheating to get back that perfect consistency.

Freezing

This recipe freezes beautifully. I portion it out into freezer-safe containers, leaving some headspace for expansion. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove. Just a heads up: fresh parsley is best added fresh after reheating rather than freezing with the soup.

Reheating

I reheat mine on the stovetop over low-medium heat, stirring frequently to prevent sticking and to warm the soup evenly. Add a little extra broth or water if the soup thickened too much in the fridge or freezer—this keeps it silky and delicious.

FAQs

Do I need to soak split peas before making the soup?

Nope! Unlike some other dried legumes, split peas don’t require soaking. Just give them a good rinse to remove dust and grit, and they’ll cook down nicely during the simmering process, creating that wonderful creamy texture.
Can I use leftover ham instead of a ham bone?

Absolutely! While a ham bone is ideal for rich flavor, leftover diced ham works great too. Just add it towards the end of cooking to keep it tender. For extra depth, you can toss in some smoked paprika or a splash of liquid smoke.
How can I make this soup dairy-free and vegan?

Simply skip the ham and use vegetable broth instead of chicken broth. To add smoky flavor without meat, try smoked paprika or liquid smoke. The natural creaminess of the split peas will keep it rich and comforting without any dairy.
Why is my soup not creamy?

If your soup isn’t creamy, you might need to cook it longer to let the split peas break down fully. Give it more time at a low simmer and stir occasionally. Using a potato masher or blender for a few seconds can also help smooth it out.

Final Thoughts

This Creamy Split Pea Soup with Ham Recipe isn’t just dinner—it’s a warm memory in a bowl. Whenever I make it, I think about cozy nights and family gatherings where everyone slows down to savor something truly nourishing. I can’t recommend it enough if you want an easy-to-make, crowd-pleasing meal that feels like a hug from the inside out. Give it a try—you might just find yourself making it your go-to soup for years to come.