Split Pea Soup with Ham
A thick, comforting soup of split peas simmered with a ham bone, carrots and onion, a pantry-friendly meal for cold weather.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •large pot
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 6 g
- carbs
- 38 g
- protein
- 20 g
- calories
- 290
Instructions
- 1
Rinse split peas and check for any debris.
- 2
Combine peas, ham bone, stock, onion, carrot, celery, garlic and bay leaf in a large pot.
- 3
Bring to a boil, then reduce heat and simmer partially covered for 1 to 1.5 hours, stirring occasionally.
- 4
Remove the ham bone, shred any meat and return it to the pot, discarding bone and fat.
- 5
Continue simmering until the peas break down and the soup thickens.
- 6
Season with salt if needed and black pepper.
- 7
Remove the bay leaf before serving.
Chef's tips
Taste before adding salt since ham bones vary widely in saltiness.
Ingredient substitutions
- ham bone → smoked ham hock or diced deli ham
- dried split peas → yellow split peas
Storage
Refrigerate up to 4 days; freezes well up to 3 months.
Reheating
Reheat on the stovetop over low heat, thinning with a little stock or water as it thickens further when chilled.
Common mistakes to avoid
- •Not stirring occasionally, which can let peas stick and scorch
- •Adding salt before tasting the ham's saltiness
Serving suggestions
Cooked Split Pea Soup with Ham?
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