How to Make Split Pea & Ham Soup

Split pea and ham soup is in regular rotation at our homestead during the colder months.  My husband will regularly ask for it.

I usually have ham bones in the freezer, saved from the holidays, or bits of ham I need to use up.  This soup is filling, delicious even when it sits in the fridge a couple days, and even freezes well.  A bag of dried split peas is pretty inexpensive, and using up a left over bone is just one more way of getting my money’s worth out of that ham purchase.

The soup thickens greatly upon being refrigerated, but don’t add too much water when reheating – it will thin somewhat as it warms up.  I prefer it pretty thick, even when reheating – my husband always adds water to his bowl….your choice.

A couple slices of crusty homemade bread is the perfect accompaniment. Add a side salad and dinner is done.

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Fox Pines Split Pea and Ham Soup

A filling soup, using up left over meat and /or ham bones.  Also great using a smoked ham hock!  To accentuate smokiness, add a bit of cumin or smoked paprika in the last step.

Course Soup
Keyword split pea soup
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8

Ingredients

  • 1 onion chopped
  • 2 cloves garli2 tbsp olive oil
  • Ham bone smoked ham hock, or left over ham (about 1.5 cups chopped)
  • 1 bag 1 lb split peas, rinsed and picked over
  • 2 carrots diced ½” pieces
  • 1 quart chicken stock
  • 8-10 cups water
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a Dutch oven medium heat Add the onion, stirring into the oil, and let simmer until softened. Add in the garlic and stir – cook for 1-2 minutes. Remove to a side dish I fusing a bone.
  2. If using a ham bone or hock, put into the Dutch oven with a little more oil and let bone on all sides. If using ham pieces, skip this step and add directly to the onions.
  3. Return onions to the pan, add the chicken stock and about half the water. Add in the split peas, stirring to break up any clumped together. If the water and stock do not cover everything, add more water. Add 2 tsp salt and 1 tsp pepper.
  4. Simmer for 1-2 hours until whatever meat on the bone is starting to fall off. (30-60 minutes is enough for leftover ham pieces).
  5. Remove the bone, cool until you can handle, and pick off any meat, and return the meat to the soup. Add the carrots. Adjust seasoning to taste. Simmer until carrots are tender. The soup will be quite thick, so add more water if needed to desired consistency. It will thicken upon standing.
  6. Serve with good crusty bread.