Leftover Ham and Split Pea Soup
Leftover ham is cooked with carrots and split peas.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup (128 grams) 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 (250 grams) cooked ham
- 1 pound (453 grams) green split peas, rinsed
- 8 cups (453 grams) low sodium chicken or vegetable stock
- 1 dried bay leaf
- 1 Leftover ham bone
- 1 cup (150 grams) potatoes peeled and cubed
Instructions
- In a large soup pan or dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery. Sauté until softened, about 10 minutes. Add the garlic and pepper, stir to mix well and cook for 1 minute. 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.
Video
Notes
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.
If you like the soup thicker, cook the peas longer and mash them to help thicken.
Nutrition
Serving: 1 | Calories: 267kcal | Carbohydrates: 37g | Protein: 16g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 347mg