Split Pea and Ham Soup
When I got a request for Split Pea and Ham Soup, I figured it was time to skip the seasoning packet & make a delicious version from scratch. The results were scrumptious!
This Ham and Split Pea Soup Recipe isn’t something my mom made, since my dad was a die-hard Navy Bean Soup fan instead. So I cobbled a few recipes together and made use of the ham bone that had been in my freezer since Easter!
Why You Must Make
- I was shocked at how flavorful this pea soup was!
- Split pea soup with ham is a delicious winter comfort food.
- Plus, if you have an old ham bone lingering in your freezer, this is the best way to utilize it!
- Kitchen Staples – Salt, Freshly Ground Black Pepper, Dried Thyme, Yellow or White Onion
- Chicken Broth – I like the Pacific brand. I don’t use unsalted as this product isn’t overly salty.
- Carrots – Peeled and diced.
- Celery – Diced.
- Green Split Peas – Rinse and drain before using.
- Diced Ham and/or Ham Bone – Optional but it adds delicious umami. Along with the depth of flavor, a ham bone can provide collagen, amino acids, vitamins, and even essential fatty acids.
- PRO-Tip: Make sure to rinse and pick through your split peas. Occasionally you’ll find a tiny stone or some shriveled/discolored peas in the package.
- The first step is to cook the peas. This will take up to an hour. You can use water, but I prefer using chicken stock or broth to infuse some flavor into the peas.
- Strain and reserve the broth when the peas are cooked to add to the soup.
- PRO-Tip: Adding a ham bone is optional, but a bone adds just as much flavor as the diced ham.
- Cooking your onion, carrots, celery, and bell pepper in olive oil before adding them to the soup will help increase their flavor by caramelization and evaporation of some of their water content.
- I used salted broth so I waited until the soup was cooked before tasting and adding additional seasoning.
- If you don’t have leftover ham or a ham bone, you can buy a chunk of ham or even prosciutto to dice and add to your soup. Sauteing it briefly in the skillet you used to cook the vegetables will also boost its flavor.
How to Make
Frequently Asked Questions
They are a type of pea grown for drying. They’re dried, peeled, and split.
Minced garlic, other herbs, and chunks of new potatoes are tasty additions to pea soup. You can serve this soup with homemade croutons or garlic bread.
Besides simmering it longer to evaporate some of the liquid, you can whisk in some mashed potatoes or add a slurry of water and cornstarch and bring it to a boil while whisking.
Pea soup will keep chilled in the refrigerator for 3-4 days. It can also be frozen for up to 3 months in an airtight container. When you freeze, make sure you leave a little space to allow room for expansion as the soup freezes.
You May Also Like
- Tomato Basil Soup from The Mediterranean Dish
- Navy Bean Soup
- Easy Chicken Chili Recipe
- Sausage Lentil Soup
- More of my Best Soup Recipes
- 1-2 tablespoons of olive oil
- 1 yellow or white onion, diced
- 4 carrots, peeled and diced
- 2 stalks of celery, trimmed and diced
- 2 cups green split peas, rinsed
- 4 cups chicken stock or broth
- 2 cups water
- 1 teaspoon dried thyme
- Salt and freshly ground pepper, to taste
- Meaty ham bone and/or diced ham
- Heat olive oil in a skillet and saute onion, carrots, celery, and diced ham if using, until tender. Set aside.
- Combine the peas with stock and water. Bring to a simmer, then cook, stirring occasionally until the peas are soft. Have the lid slightly ajar.
- When peas are soft, mash or puree them. I used my immersion blender.
- Add the cooked vegetables, diced ham and/or ham bone, and thyme.
- Simmer for another 30 minutes to allow the ham to infuse flavor into the soup.
- Check for seasonings and add salt and/or pepper to taste. Serve hot.
May add rice or potatoes if desired.
If you want your soup thinner, add water or broth. If you want it thicker, simmer longer to evaporate more of the broth.
Adapted from Mark Bittman.
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Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 805mgCarbohydrates: 26gFiber: 7gSugar: 8gProtein: 21g
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