Split Pea Soup with Ham
Split pea soup is a must-make recipe after you’ve cooked a ham for Easter, Thanksgiving, or Christmas. Green split peas are simmered with veggies and a meaty ham bone until they’re softened, for a perfectly chunky, veggie-heavy soup with deep pork flavoring. This has always been one of my mom’s favorite soups, and honestly, who can resist it? I guarantee you’ll definitely be going back for seconds!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 3 carrots diced
- 3 ribs of celery diced
- 2 garlic cloves minced
- 1 pound dried split peas rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 meaty ham bone see tips and alternatives above
- 4 cups low-sodium chicken broth
- 3 to 4 cups water
- 1 cup diced ham from ham bone or added separately
- finely chopped fresh parsley for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, and saute for 3 to 4 minutes. Then add the garlic and saute for another minute.
- Add the split peas, thyme, salt, and pepper. Stir together.
- Add the bay leaf, ham bone, chicken broth, and 3 cups of water. Bring to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes, stirring occasionally, until the soup has thickened and the peas have broken down.
- Using tongs, remove the ham bone to a cutting board and dice the remaining meat (about 1 cup of diced ham), then add it back to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it's thickened to your liking. If it's too thick, you can add another cup of water. Note that the soup will continue to thicken as it sits, so it's best if it's not overly thick at this stage.
- Discard the bay leaf, ladle the soup into bowls, and garnish with finely chopped fresh parsley and black pepper.
Video
Notes
You do not need to pre-soak the split peas for this recipe.
If you use regular rather than low-sodium chicken broth, you might need to reduce the added salt, so that the soup isn't overly salty.
The serving size is based on using 4 cups of water.
To make this vegetarian, omit the ham and use vegetable stock instead of chicken stock.
If you use regular rather than low-sodium chicken broth, you might need to reduce the added salt, so that the soup isn't overly salty.
The serving size is based on using 4 cups of water.
To make this vegetarian, omit the ham and use vegetable stock instead of chicken stock.
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