Yellow Split Pea Soup Recipe Backstory
The holidays are around the corner and I know I will have some extra ham bones from holiday dinners. One of my favorite things to do with the ham leftovers is to make a big pot of soup. A ham bone makes delicious flavorful broth. Believe it or not, I look forward to the soup over the actual baked ham dinner. My son would not agree but it is fine because I have made 14 pound hams for dinner. No matter how much that growing teenage boy eats, I will still have the leftover ham bone with meat on it to make soup.
I love split pea soup but it's not very pretty to look at. It is not very photogenic either. So you'll just have to trust me on this. Close your eyes and think about a creamy warm soup on a cold day with lots of smoky flavor and shreds of slow cooked ham. Yellow split peas were used in this recipe hoping the color of soup would make it just a bit prettier. But feel free to use whatever color split peas you'd like.
Give this soup a try and I am sure you will be pleased with the results.
Ingredients and Substitutions
- ham bone - a great use of leftovers from a holiday meal and gives the soup such a hearty, delicious flavor. Feel free to use smoked ham locks if you don't have a ham bone, or omit this altogether to make this soup vegetarian.
- onion, carrots, and celery - these are just some of the delicious options for vegetables that work in this soup. You could also add potato or broccoli to bring in more nutrition and flavor!
- Italian seasoning - pulls together all of the flavors and makes this soup so fragrant and delicious! If you don't have a pre-made Italian seasoning, you can use any combination of the following: basil, oregano, rosemary, parsley, thyme, garlic powder, chili flakes, sage, or dried marjoram.
- split peas - I used yellow split peas to make this soup look a bit more appealing, but really it all tastes just about the same so you can use any kind of split peas you'd like.
- salt and pepper - adjust to taste.
Can I make this soup ahead of time?
- Absolutely! If you have a lot of leftover ham bone, it can be a great opportunity to make a double or even triple recipe (as long as you've got a big enough pot or enough time on your hands) and then store this soup away to pull out whenever you have a craving or need a quick meal!
How should I store this soup?
- Allow it to cool, then transfer to an airtight plastic container and place in the fridge. It should be fine in the fridge for at least a week.
- Split pea soup also freezes well, and can last three months or more frozen. When it comes time to eat it, just leave it in the fridge overnight to thaw.
What's the best way to reheat my soup?
- In a pinch, pour some of your soup into a microwave-safe bowl and give it a minute or so. Stir and check the temperature to see if it's heated through, then add another 30 seconds or so if it's not hot enough for you.
- You can also pour the soup into a pot and reheat over medium heat, stirring occasionally to make sure the soup is evenly heated.
One of the best parts about soup is all of the choices for toppings!
- Top with some leftover pieces of ham to bring out that smoky, savory flavor.
- Some saltines or buttery crackers will give you some crunch and a bit of starch to pair nicely with your soup.
- Chopped almonds also give a nice crunchy texture and add a subtle nutty flavor to this hearty dish.
- Sprinkle with chopped parsley, oregano, or even a bit of lemon juice to explore different flavor profiles and experience this soup in different ways!
More Soup Recipes
- Gluten Free Chicken Noodle Soup
- Pasta Fagioli Soup
- Cabbage and Beef Soup
- Wonton Soup Recipe
- Creamy Broccoli Cheddar Soup from The Chunky Chef
If you like this recipe for split pea soup with ham bone, please give it 5 stars below.
Yellow Split Pea Soup With Ham
- 1 leftover ham bone with meat still attached
- 8 cups water
- 1 large onion peeled
- 3 large carrots peeled
- 3 stalks celery leaves cut off
- 1 TBS dried Italian seasoning
- 16 ounces dried split peas rinsed and picked through
- salt and pepper to taste
- In a large stock pot, put ham in water on medium heat. Bring to a boil, cover with a lid and simmer for an hour or more.
- Add onion, carrots, celery and seasoning. Simmer for another hour.
- Strain stock and reserve ham bone and vegetables.
- Add the stock and split peas to the pot. Chop up the vegetables (they will be soft) and remove all the ham from the bone shredding it in bite size pieces. Add veggies and ham to the soup. Simmer for an hour or until peas are soft. Cook longer if creamier soup is desired. Add extra water if needed.
- Season with salt and pepper to taste.