Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
When on the hunt for a simple, one-pot meal using leftover ham, try this split pea soup with ham recipe! After all, we're big proponents of making use of what you have on hand. Just think about your family's glazed Easter ham: the ham stock is a great use for that leftover ham bone and stretches the smoky, salty flavors of the ham even further—infusing soups, stews, and braises with its goodness. Or, put the ham bone in this soup to give it even more flavor!
Do split peas need to be soaked before cooking?
Split peas are like lentils—they don't need to be soaked before cooking, making this soup even easier to whip up on the fly. All it takes is a bag of green split peas and a few other fridge and pantry staples that you likely have on hand.
Are split peas the same as regular peas?
Split peas are a variety of field pea grown for drying. When they're hulled, they're split at their natural seam so that they cook quickly and don't require a lengthy presoak. Genius!
Can I make split pea soup without leftover ham?
Absolutely! This soup can be made anytime. A chopped ham steak works perfectly in place of leftover ham.
How long does it take to make split pea soup?
From start to finish, this soul-nourishing soup comes together in under two hours. However, after prepping and sautéing the ham and vegetables, the recipe requires little hands-on attention, so don't be afraid to tackle it on a weeknight. You can even chop the vegetables and ham beforehand to make this soup come together even quicker.
What goes best with split pea soup?
Split pea soup is a complete meal full of protein, vegetables, and starchy split peas. We can't deny that a sprinkling of crispy homemade croutons on top of the soup are great for soaking up the flavorful broth while adding a little crunch and texture to each bite. Or, serve alongside garlic cheese bread or a lighter option like a kale citrus salad.
- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 40 mins
Ingredients
- 3 tbsp.
olive oil
- 2 c.
diced ham
- 1
yellow onion, chopped
- 3
carrots, peeled and sliced
- 2
celery stalks, sliced
- 3
garlic cloves, chopped
- 1 lb.
dried green split peas
- 8 c.
chicken stock
- 1 tsp.
dried thyme
- 1
bay leaf, optional
- 1/2 tsp.
salt, plus more to taste
- 1/2 tsp.
ground black pepper, plus more to taste
Chopped fresh parsley, optional
Directions
- Step 1Heat a large Dutch oven or pot over medium heat. Add the olive oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown, 8 to 10 minutes. Increase the heat to medium-high; add the onion, carrot, and celery, and continue to cook until the vegetables are slightly softened, about 5 more minutes. Add the garlic and cook 1 more minute.
- Step 2Meanwhile, place the split peas in a colander. Rinse them well and pick through and discard any tiny pebbles or debris.
- Step 3Add the peas, chicken stock, dried thyme, and bay leaf, if using. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 hour and 30 minutes until the peas "split" open in the pot and are very tender. (If the pot stops simmering during cooking, increase the heat to medium until it returns to a simmer, then reduce the heat back to medium-low). Add 1/2 to 1 cup of water to reach desired consistency.
- Step 4Season with the salt and black pepper. Serve topped with chopped parsley, if preferred.
Tip: If you have a leftover ham bone, toss that in the soup as well! It will infuse it with even more ham flavor.
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