Split Pea and Ham Soup

Golden split pea soup with ham and fresh herbs

Just the ticket to warm you up from head to toe, this golden-hued soup is the ultimate winter dish. It’s also the best way to use the leftover ham bone from your baked ham (and any meaty bits still attached).

  • Serves 6 to 8
  • Active time 10 minutes
  • Total time 1 hour, 25 minutes


  • ¼ cup salted butter
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 lb. dried yellow or green split peas, rinsed
  • 1 Tbsp. fresh thyme leaves
  • 6 cups low-sodium chicken broth
  • Ham bone
  • 1½ cups cups diced Orange Bourbon-Glazed Ham

Cooking instructions

  1. Melt the butter in a Dutch oven over medium-high heat. Add the onion, carrots, celery, and garlic. Sauté 5 minutes or until the vegetables are tender.
  2. Stir in the split peas, half of the thyme, chicken broth, and the ham bone. Bring to a boil, reduce the heat, and simmer, covered for 1 hour to 1 hour and 30 minutes until the peas are tender and falling apart and the soup is thickened.
  3. Remove the ham bone from the soup. Stir in the diced ham and simmer 5 minutes until heated through. Divide the soup among serving bowls and garnish with the remaining thyme.


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