All About the Ham Split Pea Soup

Added by
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

If you’ve got a leftover ham bone in the fridge (or if you can talk your butcher out of one), this is the soup you want to make. And, trust me, take the extra hour to make the Awesome Veggie Broth from scratch … it’s worth it.

2 tablespoons extra virgin olive oil
2 cups diced leek
3 cups diced carrot
2 cups diced celery
sea salt and freshly ground black pepper
2 pounds split peas
1 whole ham bone with meat attached
4 quarts Awesome Veggie Broth

Heat olive oil in a large pot over medium heat and sauté leek, carrot and celery for 10-12 minutes, until softened and just starting to brown. Season lightly with salt and pepper.

Add split peas, ham bone and veggie broth, raise heat to medium-high and bring to a boil. Reduce heat, skim any foam and fat from the surface, and simmer for 60-90 minutes (peas should be tender and soft, but not completely disintegrated). Remove ham bone and let cool enough to handle. Pull off meat in chunks as large as you want and stir into soup. Season with additional salt and pepper if desired.

Makes 3-4 quarts of soup

* This soup freezes very well. Bring to room temperature, then ladle into freezer safe zip top bags and lay flat in the freezer.

  • Facebook
  • Twitter
  • Google+
  • Debs @ The Spanish Wok

    This sounds soooo delicious, thanks.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.  Different theme each month.

  • larissa

    I am so excited to try this soup. It sounds delicious. Just wanting to clarify is the bone in ham uncooked when you add it to the pot?

  • Lia Huber

    Larissa, this was a leftover bone from a ham I’d cooked myself (although it was already smoked when I bought it, as all hams are). But I’ve also seen them sold at meat cases, counters and delis. If you don’t have one from your own ham, your butcher may be able to hook you up!