Split Pea Soup with Ham

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

• Author: Erika Bragdon
• Yield: about 10 1x
• Category: Soup
• Cuisine: American

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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

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Instructions

1. Rinse the peas in cold water and check for stones.
2. 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.
3. Remove from the heat. Cover and let stand for 1 to 4 hours, until the peas have softened.
4. Drain the water and rinse the peas.
5. Return the peas to the pot. Add 2 quarts of water (more or less, depending on how thick you like your soup.)
6. Then add the ham bone, minced onion, salt, pepper, thyme, and basil.
7. Bring to a boil. Reduce the heat and cover and simmer for 1.5 hours, stirring occasionally.
8. Remove the ham bone, and when cool, remove the meat from the bone. Throw the bone away and chop the meat into small pieces.
9. Add the ham bits, carrots, and celery to the soup.
10. Simmer, uncovered for about an hour, or until the soup is thick and the vegetables are tender.

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