A rich, smoky Split Pea Soup made with a ham bone and fresh veggies. This easy, no-soak recipe skips the mushy texture for a perfectly creamy, savory bowl of comfort food.
Classic Split Pea Soup with Ham Bone
This Homemade Split Pea Soup is the ultimate comfort food without the hassle—no soaking required! Unlike traditional recipes that can turn out thick and muddy, this version builds deep flavor by sautéing the vegetables first and finishes with a splash of acidity for a bright, savory taste.
Made with a smoky ham bone, tender potatoes, and dried split peas, it cooks down to the perfect creamy consistency (never gloppy!). It’s a hearty, one-pot dinner that warms you up from the inside out. Serve with homemade Hawaiian rolls or crusty Italian bread. Enjoy!
How to Make This Soup (In 4 Easy Steps)
Sauté the Base: Instead of boiling raw onions, start by sautéing the onions, carrots, and celery in a little butter or oil. This caramelizes the veggies and builds a much richer flavor foundation.
Simmer the Peas: Add the broth, water, ham bone, herbs, and dried split peas (no soaking needed!). Bring it to a boil, then turn it down to a low simmer for about 45–60 minutes until the peas start to soften.
Add the Potatoes: Toss in the diced potatoes and simmer for another 20 minutes. Adding them later ensures they don’t turn to mush and thicken the soup too much.
Finish & Season: Remove the ham bone, shred the meat, and stir it back in. Finally, stir in a splash of lemon juice to wake up the flavors, season with salt and pepper, and serve!
Storing Leftovers
Store leftovers in an airtight container in the refrigerator. If stored properly, it will last 3 to 5 days. Reheat in the microwave or in a saucepan over medium-low heat. The soup will thicken significantly as it cools, so stir in a splash of water or broth to thin it out when warming.
How to Freeze
To freeze, allow the soup to cool completely before transferring it to freezer-safe bags or containers, leaving a little space at the top for expansion. It will keep well for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and warm it on the stovetop over low heat, adding a splash of water or broth to reach your desired consistency.
Ham Bone Substitutions
If you can’t find ham bone, you can use ham hocks. Ham Hocks have less meat on them, but they will still help with creating a delicious broth for the soup. These are both found in the meat section at the grocery store.
Alternatively, you can use cooked ham (or leftover ham), but the soup won’t taste as smoky. You’ll want to add cooked ham to the soup when you add in the potatoes.
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The Best No-Soak Split Pea Soup
PrintIngredients
- 2 tablespoons butter or olive oil
- 1 small onion chopped
- 3 carrots peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 16 ounce bag dried split peas (do not soak)
- 4 cups chicken broth
- 4 cups water
- 1 1/2 pounds ham bone (or ham hocks)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 potatoes peeled and diced
- 1 tablespoon lemon juice
Instructions
- In your large soup pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until they are softened and smelling good. Add the garlic and cook for 1 minute more.
- Add the rinsed split peas (no soaking needed), chicken broth, water, ham bone, bay leaf, and thyme. Bring to a boil, then immediately reduce heat to a low simmer.
- Cover and cook for 45–60 minutes. Stir occasionally so it doesn't stick. Check point: The peas should be soft but distinct.
- Add the diced potatoes. Simmer for another 20 minutes or until the potatoes are tender.
- Remove the ham bone, cut off the meat, dice it, and return it to the pot. Discard the bay leaf.
- Stir in the lemon juice. Taste the soup and season with salt and pepper.
- If the soup is still too thick for you, stir in a splash of water or broth to reach your desired consistency. I love serving this with crusty bread.
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