Split Pea Soup with Ham is the creamiest no-dairy winter soup! This comforting soup is super hearty, packed with vegetables, and great to make with leftover Christmas ham.
Soup season is my favorite season because it can really last all year! This Split Pea Soup is my favorite for rainy days and cold nights.
This is one of the easiest recipes I make. Just put everything in one pot and simmer, and you’ll have a filling dinner on the table in about an hour!
This is a basic shopping list for this split pea soup with ham, but you’ll find the full list of measurements and steps in the recipe card below!
- Dried split peas
- Diced ham
- Bay leaf
- Bouillon cube
- Salt and pepper
You’ll also need a bunch of water for this recipe! You can also use chicken broth or vegetable broth.
Do Split Peas Need to be Soaked before Cooking?
Beans of all kinds are pretty common in the South because they’re economical and easy. But, unlike a lot of dried beans, these don’t need to be soaked!
You also technically don’t have to wash or rinse these split peas, either! I don’t, and my grandma never did.
Split peas aren’t like other beans. They have already been washed, dried, and split. I have never seen a stone or chunks of dirt in them like I have other dried beans.
How to Make Split Pea Soup from Scratch
- First, prep the veggies and dice the ham.
- Then, add all the ingredients to your Dutch oven or large soup pot over high heat. Be sure to stir!
- Once the split pea soup is boiling, bring it to a simmer and let it bubble at least an hour. When it’s as thick as you want it, it’s done!
If your soup begins to thicken before the veggies and split peas have softened, add a little water. Keep adding in small doses until it’s thinned to your liking.
If your soup is too thin, allow the soup to simmer on low until it has thickened. Stir often to prevent scorching.
I like to top this creamy split pea soup with croutons, sour cream, bacon, or crispy ham!
Is Split Pea Soup Healthy?
Creamy soups are some of my favorites, but they’re not always the healthiest when they’re packed with milk and cheese.
This split pea soup recipe, however, is completely dairy free and packed with nutrients for a healthy creamy soup for winter!
This recipe has about 15g of fiber and 24g of protein in every serving. It’s also got carrots, garlic, and onion in it for tons of extra vitamins for your diet.
What to Serve with Split Pea Soup
This soup makes enough to feed an army, and we always have leftovers. You can keep it up to 4 days in the fridge or in the freezer for up to 3 months.
I love a warm, gooey grilled cheese with my soup, but I have you tried a Grilled PB&J? It’s perfectly warm enough to melt the peanut butter and jelly together but keep it in the toasty bread.
A side of soup is always great with a classic patty melt. Dip the crusty bread, melty cheese, and perfect ground beef in this creamy split pea soup.
Sometimes you just want a cold sandwich, and this Dijon chicken salad has less fat than the original! You’d never know it from the delicious flavor, though.
If you want a meal of a sandwich, this super easy Italian beef recipe is great for hearty subs! I make it in the Crockpot for a completely hands-off meal that’s perfect for tailgating, too.
More Southern Bean Recipes
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Split Pea Soup with Ham
- Combine all the ingredients in a large pan.
- Set the pan on the stove and turn the heat to high and bring to a boil, stirring occasionally.
- Reduce heat to a simmer and continue cooking, stirring frequently, until done, 1 to 1 ½ hours.
- If your soup is too thick, add water 1/4 cup at a time until it is the desired consistency.
- If your soup is too thin, allow the soup to simmer on low until it has thickened. Stir often to prevent scorching.
- Suggested toppings – croutons, sour cream, bacon, or additional ham.
- Store leftovers covered in the refrigerator for up to 4 days. This soup can be frozen for up to 3 months.