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Old-Fashioned Split Pea Soup with Ham Bone

Not only is this old-fashioned favorite a snap to make but it's economical, too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. —Laurie Todd, Columbus, Mississippi
  • Total Time
    Prep: 15 min. + standing Cook: 2-1/2 hours
  • Makes
    10 servings (about 2-1/2 quarts)


  • 1 package (16 ounces) dried green split peas
  • 1 meaty ham bone
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup chopped carrot
  • 1 cup chopped celery


  • Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid.
  • Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
  • Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.
Nutrition Facts
1 cup: 202 calories, 3g fat (1g saturated fat), 11mg cholesterol, 267mg sodium, 31g carbohydrate (6g sugars, 12g fiber), 14g protein.


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Average Rating:
  • Jill
    Nov 23, 2020

    This soup came out way too thin for me. I prefer a thick pea soup, this wasn't it.

  • Sandy
    Nov 17, 2020

    Loved this soup. My husband said it was the best soup he has ever had!

  • maryschinker
    Apr 13, 2020

    Excellent flavor. I've been making this soup for years. It freezes good and is hearty. I've made it thick and thin, and if I've made too thin, add some instant potato flakes for thickening. It works. Really good flavor.

  • Susan
    Dec 27, 2019

    I make this twice a year for years!! Love eating this soup even more than the ham!!

  • dorothy
    Apr 22, 2019

    No comment left

  • Maria
    Nov 25, 2018

    I rated this a 5 star! I snagged a Hambone,(the jackpot of any Family Holiday) so a big meaty bone, from my cousins this Thanksgiving with drippings. This Sunday I used this recipe and 2-1/2 quarts of water was just right to cook that bone and get the inside goodness hidden ham to fall, off staying, MOIST while cooking! I actually added more water because I increased carrots , celery and added 3 potatos..The only other thing I did differnt is I soaked my peas overnight for 12 hours with 6 changes of water and rinses, and added some of my drippings to the soup and cooked 5 hours on simmer if its too much water just take the lid off and simmer away or add some potatoes! Thank you for the excellent recipe

  • Margie
    Apr 5, 2018

    This recipe calls for too much water. I must have simmered this soup for three hours to get it to a decent consistency. At this point it was tasty but I most likely will not use this recipe again

  • Della
    Jan 10, 2018

    No comment left

  • uut4690
    Jan 8, 2018

    I found this to be a very standard split pea soup recipe. It was tasty and easy. I used the 2.5 qts of water and fine with the consistency. I may have simmered a bit longer. I usually find a soup like this to start out a little less thick but once cooled and reheated, I could have added a little water. I'll use again.

  • dter
    Jan 3, 2018

    No comment left