How to Make Ham and Split Pea Soup – In 6 Easy Steps
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.
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 you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Ham and split pea soup is a delicious use of leftover holiday ham and today I'm bringing you an easy and hearty soup that you can eat like a meal.
- 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. 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.
More soup recipes