January is perfect soup-making season. And our weather yesterday with a high of 20 degrees and lows near zero was the perfect day to make my Split Pea Soup with Ham recipe. And is this ever a delicious version. Not to mention, it’s another great way to use up leftover ham. (Be sure to see my Scalloped Potatoes and Ham recipe from last week too – another yummy winner!)
This hearty, delicious Split Pea Soup with Ham recipe will satisfy the whole family on a cold winter day. It’s also naturally gluten-free and dairy-free and a great meal option if you have allergies.
An array of spices adds a gentle flavor and the ham, carrots, and celery add bulk to this tasty soup. It’s a pretty versatile too, in that you can leave out the ham or carrots or celery if your family doesn’t like one or more of those. I wouldn’t leave out all three, but you can play around with your preferences.
Personally, I prefer my Split Pea Soup with ham because it adds the perfect flavor. But if you don’t, this recipe still tastes delicious without it.
Makes: about 10 servings (2.5 quarts)
Split Pea Soup with Ham:
- 1 package (16 oz) green split peas
- 1 meaty ham bone (or ham pieces, chopped)
- 1-2 tablespoons minced onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1 tablespoon basil
- 1 cup chopped carrots
- 1 cup chopped celery
Rinse the peas in cold water and check over for any of those pesky stones that occasionally sneak into the package. Pour the beans into a large pot, like a Dutch oven.
Add enough water to cover the peas by 2 inches. Bring to a boil and boil for 2 minutes.
Remove from the heat. Cover and let stand for 1 to 4 hours, until the peas have softened. Drain all the water and rinse the peas.
Return the peas to the pot. Add 2 quarts of water (you can add a little more or less, depending on how thick you like your soup.) Then add the ham bone, minced onion, salt, pepper, thyme, and basil.
Bring to a boil. Reduce the heat and cover and simmer for 1.5 hours, stirring occasionally.
Remove the ham bone, and when it’s cool enough, remove the meat from the bone. Throw the bone away and chop the meat into small pieces. Add the ham bits to the soup, along with the carrots and celery.
Simmer, uncovered for about an hour, or until the soup is as thick as you want it and the vegetables are tender.
Serve your Split Pea Soup and enjoy!
Note: This split pea soup tends to thicken up overnight so that’s good to remember if you like thicker soup.
Split Pea Soup with Ham
- Yield: about 10 1x
- Category: Soup
- Cuisine: American
Ingredients
- 1 package (16 oz) green split peas
- 1 meaty ham bone (or ham pieces, chopped)
- 1–2 tablespoons minced onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1 tablespoon basil
- 1 cup chopped carrots
- 1 cup chopped celery
Instructions
- Rinse the peas in cold water and check for stones.
- Pour the beans into a large pot, like a Dutch oven, and add enough water to cover the peas by 2 inches. Bring to a boil and boil for 2 minutes.
- Remove from the heat. Cover and let stand for 1 to 4 hours, until the peas have softened.
- Drain the water and rinse the peas.
- Return the peas to the pot. Add 2 quarts of water (more or less, depending on how thick you like your soup.)
- Then add the ham bone, minced onion, salt, pepper, thyme, and basil.
- Bring to a boil. Reduce the heat and cover and simmer for 1.5 hours, stirring occasionally.
- Remove the ham bone, and when cool, remove the meat from the bone. Throw the bone away and chop the meat into small pieces.
- Add the ham bits, carrots, and celery to the soup.
- Simmer, uncovered for about an hour, or until the soup is thick and the vegetables are tender.
Janine Huldie says
You did an awesome job on the photos and was actually thinking this before I even read your comment about that. I love peas and ham, so this one sounds delicious to me. Thanks for sharing!!
Erika says
Thanks, Janine!
Cristine says
Love split pea soup. It’s great on a cold winter day with a nice crusty loaf of bread. Thanks for your recipe.
Heather ~ Acting Balanced says
I love Split Pea soup! You’re right though – it is not the most appealing looking soup – but it totally makes up for it in taste!
Tesa says
My mom used to make spilt pea and ham soup when I was little and it’s been years since I’ve had it. This recipe looks delicious and I’d love to try it sometime. I’m sure it will bring back memories.
Vickie says
Erika, thank you for the split pea soup recipe! I made this to day and LOVED IT! I made one change. Instead of adding water I used low sodium chicken broth. You did great with your pictures also. Thanks again!!!
Chrystal D says
That looks REALLY good! I’ve never had split pea soup but think I’ll try this recipe!
Brooke Adametz says
This sounds delicious! And I just happen to have a bag of split peas in the pantry, definitely saving this recipe for this upcoming week! Thanks!
David Smith says
I love split pea soup especially when it has ham chunks in it. I am going to save the recipe since we have a ham bone with quite a bit of meat on it in the freezer and I think we also have split peas in the pantry. Thanks for the recipe and good job on the pictures.
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Travis says
When I was a kid I couldn’t wait until the soup thickened up in the refrigerator overnight, I would eat it on toast like a sandwich. lol
Holly says
I have been making pea soup for 40 years. I have never soaked the peas. Additionally Pouring off the soak water wastes time and vitamins. Other than that my recipe is almost the same.