Easy Gluten-Free Split Pea & Ham Soup

Split Pea Soup

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Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
123 Calories
2g Fat
19g Carbs
9g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 123
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 11mg 4%
Sodium 182mg 8%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 9g
Vitamin C 3mg 16%
Calcium 24mg 2%
Iron 1mg 7%
Potassium 419mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you have leftover ham from Easter or Sunday supper, use up the leftovers as well as the ham bone in one of the best ways possible—in a simple, delicious, gluten-free Split Pea and Ham Soup. 

Most of the work preparing this soup is simply stirring. After cooking diced onion in a bit of olive oil until translucent, the remaining ingredients are added to the stockpot and slowly simmered for 35 to 45 minutes, with frequent stirring until the split peas soften and soup thickens. 

The amount of water added to the soup is up to you and how thick you desire the end result. Start with 5 cups as the base, then add 1 to 2 more cups of water if you prefer a thinner soup. 

Garnish a bowl of this gluten-free Split Pea and Ham Soup with either a dollop of Greek yogurt, sour cream, gluten-free croutons, or fresh chopped parsley. For more brightness in flavor, squeeze half a lemon over top, then stir to combine. Serving this soup as a hearty main meal? Use a slice of homemade crusty gluten-free bread as a spoon. 

Vegetarian or making this soup for Meatless Monday? Simply leave out the ham and ham bone. The flavors will still be rich and delicious without meat. 


  • 1 small yellow onion, diced

  • 1 teaspoon extra-virgin olive oil

  • 1 pound dried green split peas

  • 1 large carrot, peeled and diced

  • 1 medium white potato, peeled and diced

  • 1 cup diced ham

  • 1 whole ham bone, if available

  • 5 dried bay leaves

  • 5 to 7 cups water

Steps to Make It

  1. Gather the ingredients.

  2. In a large stockpot, heat the olive oil over medium-high heat. Add the diced onion and cook until softened and translucent, about 3 minutes. 

  3. Add the dried green split peas, diced carrots, diced potatoes, ham, bay leaves, and 5 cups of water to the stockpot. Stir to combine. 

  4. Bring soup to a boil, then reduce to a simmer. Simmer, stirring frequently, for 35 to 45 minutes until split peas soften and soup thickens to desired consistency. Add additional water, if desired, to help soup reach the desired thickness. Remove bay leaves and ham bone from the soup.

  5. Spoon soup into bowls and serve alongside crusty gluten-free bread or as a side to your favorite meal. Garnish with a dollop of Greek yogurt, sour cream, gluten-free croutons, or fresh chopped parsley

  6. Enjoy.


Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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