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Easy Homemade Split Pea Soup with Ham

This Easy Homemade Split Pea Soup with Ham is thick and flavorful - with garlic, onions, carrots, peas, and ham. You’ll love it. This recipe is the perfect way to use up extra ham from a large holiday or gathering.
This recipe makes one large pot - which will feed 6-8 people as a main dish, or 10-12 as a side dish.
Servings 8
Author Plum Street Collective

Ingredients

  • 4 tablespoons butter, unsalted
  • 1 yellow onion, diced (medium to large)
  • 1 1/2 cups diced carrots (about 3 large carrots)
  • 4 cups thick ham, diced or shredded (this recipe works great when you have leftover dinner ham, or you can also buy small precooked, sliced thick ham in the meats section of your grocery store)
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon celery seed (not celery salt)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 8 cups water
  • 4 cubes chicken bouillon (or Better than Bouillon chicken flavored paste - 4 teaspoons)
  • 1 bag (16 oz.) dry split peas
  • 1 cup heavy cream
  • 2 bay leaves
  • fresh parsley (optional, for topping)
  • additional heavy cream (optional, for topping)

Instructions

  • In a large pot over medium heat, add butter, diced onions, and diced carrots. Cover and cook until soft.
  • Once soft, add ham, along with Italian seasoning, celery seed, black pepper, and salt. Cook for 1-2 minutes until fragrant.
  • Then add 8 cups of water, along with chicken bouillon. Stir well until simmering.
  • Pour in bag of split peas. Stir well, then add bay leaves, cover and cook for 60 minutes, simmering and covered. Stir about every 10-15 minutes.
    As peas cook down the soup will begin to thicken.
  • After 60 minutes, remove lid and stir in 1 cup of heavy cream. Cover and let simmer for an additional 15 minutes.
  • Serve warm and if desired, top with an additional drizzle of heavy cream and/or fresh parsley. Enjoy!
  • (Stores well in an airtight container for 3-5 days.)