The best way to use leftover holiday ham – Split pea soup

After the holiday feast, don’t let that delicious ham go to waste. This hearty split pea soup turns leftovers into pure comfort. With green split peas, smoky ham (and optional ham bone), carrots, celery and potatoes simmered together, every spoonful is cozy, flavorful, and satisfying. It’s the perfect way to stretch your holiday meal into something new and delicious. Here is your step by step for The best way to use leftover holiday ham – Split pea soup recipe.

1. Ingredients

2 tablespoons oil, 1 cup yellow onion, diced, 4 medium carrots, peeled and diced small, 2 celery stalks, chopped, 1 garlic clove, peeled and grated, ⅛ teaspoon ground black pepper, 1 ½ cups (350 ml) cooked ham, diced small, 1 pound green split peas, rinsed, 8 cups low sodium chicken or vegetable stock/broth, 1 dried bay leaf, leftover ham bone (optional), 1 cup potatoes, peeled and cubed

2. Onions

Heat the oil over medium heat. Add the chopped onions.

3. Carrots, celery and garlic

Add the carrots, celery, garlic and a small pinch ground black pepper.

4. Soften

Cook for 10 minutes to soften, don’t brown.

5. Add ham

Stir in the ham.

6. Split peas

Add the green split peas.

7. Stock or broth

Stir in the stock/broth.

8. Bay leaf

Add the bay leaf and ham bone (if using).

9. Simmer

Cover and simmer for 1 hour until the peas are soft and breaking down. Add the potato 30 minutes into cooking. Check to make sure it doesn’t dry out before the peas are cooked. Add more liquid as needed. Once cooked, taste for salt level. It may be salty enough from the ham and broth. You can also make it as thick or thin as you like.

10. Serve

Delicious served with some crusty bread.