Ham And Split Pea Soup Recipe

Name: Ham And Split Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Ham Bone, Left Over From Holiday Ham Or Use A 2-lb Bone-in Picnic Ham; 4 whole Bay Leaves; 1 pound Split Peas, Picked Through And Rinsed; 1 teaspoon Dried Thyme; 2 Tablespoons Olive Oil; 1 whole Medium Onion, Diced; 2 whole Medium Carrots, Diced; 2 whole Stalks Celery, Diced; 1 Tablespoon Unsalted Butter; 2 whole Medium Cloves Garlic, Minced; 1 pinch Sugar; 5 whole New Potatoes, Cubed; Ground Black Pepper

Servings: persons

1 whole Ham Bone, Left Over From Holiday Ham Or Use A 2-lb Bone-in Picnic Ham
4 whole Bay Leaves
1 pound Split Peas, Picked Through And Rinsed
1 teaspoon Dried Thyme
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
2 whole Medium Carrots, Diced
2 whole Stalks Celery, Diced
1 Tablespoon Unsalted Butter
2 whole Medium Cloves Garlic, Minced
1 pinch Sugar
5 whole New Potatoes, Cubed
Ground Black Pepper

1
Bring 3 quarts water, ham bone and bay leaves to boil. Cover and reduce heat to low and simmer until meat is tender and pulls away from the bone, approximately 2 to 2 3/4 hours.
2
Take ham out of water and set aside to cool. Add split peas and thyme to water and simmer until peas are tender but not dissolved, about 45 minutes.
3
Meanwhile, when ham is cool enough, shred meat and set aside. Give rind and bone to the dogs.
4
While peas are simmering, heat oil in large skillet over high heat until shimmering. Add diced onions, carrots, and celery. (They should all be diced the same size.) Saute, stirring frequently, until most of the liquid evaporates and vegetables begin to brown, 5 to 6 minutes. Reduce heat to medium-low. Add butter, garlic, and sugar.
5
Cook vegetables, stirring frequently, until browned and caramelized, 20 to 35 minutes; take off heat and set aside.
6
When peas are tender, add cubed potatoes and shredded ham to soup; simmer until potatoes are tender and peas dissolve and thicken soup, about 20 minutes more. Add vegetables. Season with ground black pepper.
7
The finished soup will thicken as it stands but can be thinned with water when reheated.
8
Makes 6 to 10 servings, depending on how hungry everyone is.
9
Inspired by a recipe from Cook's Illustrated

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Ham Bone, Left Over From Holiday Ham Or Use A 2-lb Bone-in Picnic Ham, 4 whole Bay Leaves, 1 pound Split Peas, Picked Through And Rinsed, 1 teaspoon Dried Thyme, and more.

Yes, Ham And Split Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ham And Split Pea Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions