Split Pea Soup with Ham

A bowl served with split pea soup topped with bits of ham.

Split pea soup with ham is a hearty and comforting soup that is packed with flavor. The split peas provide a subtle earthiness and nuttiness while the ham adds a smoky, salty and savory flavor that complements the sweetness of the peas. A wonderful recipe for leftover ham thats packed with veggies.

Course Soup

Cuisine American

Keyword split pea soup with ham

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 220kcal

Author Tanya Harris

Equipment

Dutch Oven

Ingredients

2 tablespoons Olive Oil
1 medium Onion chopped
4 cloves Garlic chopped
2 Carrots chopped
2 stalks Celery chopped
1 teaspoon Dried thyme leaves
4 cups Chicken Broth or vegetable broth
2 cups Water
1 pound Dried Green Split Peas rinsed and sorted
1 Ham Bone with ham meat attached (see note)
2 Bay Leaves
Salt and Pepper to taste

Instructions

In a large heavy bottomed pot, heat the oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables have softened. About 8-10 minutes.
Add the dried thyme leaves and stir. Add chicken broth, water, green split peas, ham bone, and bay leaves. Cover and bring to a boil. Reduce the heat to low and allow to simmer, covered, stirring occasionally. Cook for about 1 hour, until the soup is thick and the peas have disintegrated.
Remove the bay leaves and ham bone. Remove any ham from the ham bone and add the ham meat to the pot. Season with salt and pepper to taste.

Notes

I use a ham bone from a fully cooked smoked ham that has about ½ cup to 1 cup of meat still attached to the bone.
If you don't have a ham bone, feel free to substitute it with chopped ham or bacon. If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.

Nutrition