Step 1 – Soften the vegetables (onions, carrots, celery) in oil.
Step 2– Add the ham.
Step 3 – Add the split peas
Step 4– Mix in chicken stock.
Step 5 – Add bay leaf.
Step 6 – Cover and simmer.
Ham boneAdd the leftover ham bone to the soup as it cooks (don’t forget to remove it) for extra ham flavor.
If you’ve tried this Ham and Split Pea Soup recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 4 medium carrots, peeled and diced small
- 2 celery stalks, chopped
- 1/8 teaspoon ground black pepper
- 1 1/2 cups cooked ham, diced small
- 1 pound green split peas, rinsed
- 8 cups chicken stock
- 1 dried bay leaf
- Leftover ham bone
- In a large soup pan or dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery and pepper. Sauté until softened, about 10 minutes. Add the diced ham, stir and cook for 2 minutes. Add the green split peas, chicken stock, bay leaf and ham bone.
- Bring to a boil and simmer, covered for 1 hour or until peas are soft and broken down. If you are using potatoes, add them 30 minutes into the simmering. Check periodically to make sure liquid doesn't evaporate too quickly. If it does, add more stock or water to thin it out.
- Test for seasoning and if it needs salt, add to taste.
Note: I have adjusted the recipe to add salt only if needed at the end since a lot of hams have different salt levels and you may not need any.
Amount Per Serving: Calories: 267 Saturated Fat: 1g Cholesterol: 7mg Sodium: 347mg Carbohydrates: 37g Protein: 16g