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Delicious Ham and Split Pea Soup with tender peas and carrots.

Ham and Split Pea Soup

A cozy, filling ham and split pea soup that is easy to make and perfect for cold nights, utilizing leftover ham and dried split peas.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound split peas, rinsed Rinse to remove dust and check for pebbles.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2-3 cloves garlic, minced
  • 1 meaty ham bone or 2 cups chopped ham (or a ham hock)
  • 8 cups chicken broth or water Broth gives more flavor.
  • 1 leaf bay leaf
  • to taste black pepper
  • a pinch thyme or smoked paprika (optional)

Method
 

Preparation
  1. Heat a big pot and add a little oil or butter.
  2. Add onion, carrots, and celery. Cook until softened.
  3. Add garlic and cook for about 30 seconds.
  4. Pour in the broth and add split peas, bay leaf, and ham bone or hock.
  5. Bring to a gentle boil, then lower to a simmer. Leave the lid cracked.
Cooking
  1. Let the soup simmer for about 60 to 90 minutes, stirring occasionally.
  2. If the soup becomes too thick, add a splash of water or broth.
  3. If using a ham bone or hock, remove it near the end, shred the meat, and stir it back in.
  4. Season with salt at the end, if needed.

Notes

Let the soup rest for 10 minutes off the heat before serving. It can be stored in the fridge for about 4 days or frozen in smaller containers for easy lunches.