Kozy Kitchen and Home

This soup holds a special place in my heart—not just because I adore split pea soup, but because my husband’s grandmother taught me how to make it. She was famous in our family for her soups, and I felt truly honored that she shared her traditions with me. One of our most cherished family meals was a boiled ham dinner, where the ham was cooked alongside potatoes, carrots, and cabbage. The leftover ham and liquid from that meal became the base for this hearty soup.  I still make the same ham dinner for special occasions and always make a hearty soup afterward.  However, if you don’t have the time or inclination to make a ham dinner (that’s me sometimes too), I talk about substitutes below!

How to Make Ham Bone Broth (Step-by-Step)

• After your ham dinner, save the ham bone and any leftover meat. If you roast your ham instead of boiling it, simply reserve the bone after carving.
• Place the ham bone in a large stock pot. Add enough water to fully cover the bone—at least 10 cups, more if you want to freeze some for later.
• Bring the pot to a boil, then reduce to a gentle simmer. Cook for 2–3 hours, or until any remaining meat is falling off the bone.
• After simmering, strain the broth through a fine mesh strainer into a clean container. Discard any large solids except the meat.
• Refrigerate the strained broth overnight. The next day, skim off any solidified fat from the surface for a lighter soup.
• Remove meat from the bone, chop it into small pieces, and set aside. This chopped ham will be added to the soup later.

Making the broth may take a little time, but the soup itself is quite easy! If you don’t have a ham bone for broth, don’t worry—chicken broth is a great substitute and gives a similar flavor profile. If you want to make this soup without cooking a whole ham, simply use approximately 1 pound of ham steak, diced small. The recipe is flexible and works well with either option!

Ingredients (serves 6 to 8)

• 8 to 10 cups ham bone broth (or chicken broth)
• 3 to 4 cups cooked ham (from the bone, or about 1 lb ham steak if using as a substitute), diced small
• 2 medium carrots, diced small (about 1 cup)
• 1 lb bag dried split peas
• Salt and pepper, to taste

Step-by-Step Soup Instructions

1. Heat 8 to 10 cups of broth in a large stockpot (I use a KitchenAid stockpot) over medium-high heat.  Note: use 8 cups for thicker soup and 10 cups if you like it thinner.
2. Open the split peas and rinse them in a fine strainer, removing any debris or odd-looking pieces. Add the rinsed peas to the broth.
3. Add the diced ham and carrots.
4. Bring everything to a boil, then reduce heat and simmer for 40 minutes to 1 hour, stirring occasionally. The peas will break down, thickening the soup as it cooks. The soup is ready when the peas are soft and mostly dissolved; it should have a creamy texture.
5. Taste and season with salt and pepper as needed. Serve hot.

Tips and Serving Suggestions

• The longer you cook your soup, the thicker it will be.  If it gets too thick, you can add some extra broth or water to thin it out.
• Add small diced potatoes along with the ham and carrots if you want your soup to be especially filling.
• Serve with Supremely soft Italian bread or your favorite crusty loaf to soak up the delicious broth.

This soup is perfect for family gatherings—everyone in our house looks forward to it, especially after a big holiday ham dinner. It’s a wonderful tradition to pass down, and I hope it brings warmth to your kitchen just as it has to ours.