Ham and Split Pea Soup
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.
Baked ham makes great leftover sandwiches but when all the large slices are gone and you get close to the bone, all there’s left are small pieces of ham, that’s when I love to make this soup.
If your ham is bone-in, this is a flavor bonus. If not, it will still be delicious. To get extra smoky flavor, you could add smoked sausage.
You don’t always have to use leftover ham to make this soup. I’ve used ham steaks or a small boneless ham.
Are split peas just regular peas?
Where you would think that split peas are just dried fresh peas, this is not the case. Split peas come from field peas, that are specifically grown to be dried.
Do split peas need to be soaked before cooking?
I don’t soak them before cooking, but I do rinse them well.
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.
More Soup Recipes:
- Some people like the soup thicker, some like it thinner. This is a personal choice so you will need adjust the liquid accordingly.
- You will need to keep an eye on the sodium level. You’ll notice there is no added salt because there is salt in the ham, ham bone and the stock.
- 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 (350 ml) cooked ham, diced small
- 1 pound (453 grams) green split peas, rinsed
- 8 cups (4 pints) low sodium chicken stock
- 1 dried bay leaf
- Leftover ham bone (optional)
- 1 cup (150 grams) potatoes, peeled and cubed
- See note for optional additions
- 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.
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.
Add garlic or potatoes. If you like the soup thicker, cook the peas longer and mash them to help thicken.
Amount Per Serving Calories 267Saturated Fat 1gCholesterol 7mgSodium 347mgCarbohydrates 37gProtein 16g
If you’ve made this Ham and Split Pea Soup or any other recipe leave a comment below. I love to hear from my readers!