Fall is the perfect time for making my Split Pea and Ham Soup Recipe. Split pea soup is warm, creamy, and oh-so-filling! But don’t wait until it’s Fall to make this delicious soup! The next time you bake a ham, be sure to save the ham bone so you can give this soup a try.
Split Pea and Ham Soup Recipe Ingredients
To make my Split Pea and Ham Soup Recipe, you obviously need a ham bone. After all, that’s what will give you that wonderful smokey flavor. You also need split peas and vegetables, most of which you might already have in your refrigerator. But not everyone has a ham bone in the freezer. I have an abundance of ham bones taking up precious space in the freezer. Lately, I’ve been baking a ham every few weeks. I use all that delicious ham to keep the menfolk in my family fed. I love that word, “menfolk.” Why don’t we use that word more often? Anyways, Scott loves taking ham and cheese sandwiches to work. While my son, Scotty, loves ham in everything: with his eggs, in his quesadillas, and a big slab of ham with nothing on the side!
Do Split Peas Need to be Soaked Overnight?
Although most dried beans (garbanzo beans, red beans, and great northern beans for example) need to be soaked for hours or overnight, split peas and lentils do not. Conveniently, they only take a short amount of time to cook, usually under an hour. This makes split peas and lentil a great option when you’re short on time, or feeling impatient. By the way, I love having this soup with freshly baked sourdough bread. Talk about a match made in heaven!
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Delicious and nutritious ham and split pea soup, loaded with goodness.
- 1 large carrot
- 2 stalks celery
- 1 medium onion
- 3 cloves garlic
- 1 T. olive oil
- 2 cups split peas
- 1 tsp. thyme
- 3 bay leaves
- 1 ham bone, with meat
- 3 cups ham broth
- 4 cups water
- 1 tsp. black pepper
- 1 cup whole milk optional
- Chop carrot, celery, onion, and garlic, then add to a 6-quart Dutch oven.
- Add olive oil, and sauté until the vegetables are tender. Pick through the split peas, discarding any foreign matter, then wash thoroughly in a strainer. Add to the Dutch oven, along with the thyme, and bay leaves.
- Next, add the ham bone, ham broth, water, and pepper. If you don't have any ham broth on hand, you can use chicken or vegetable broth instead.
- Bring the soup to a boil, then simmer, covered, for approximately one and a half hours. Ham tends to be very salty, which is why I omit salt from this recipe.
- After the soup has cooked long enough, remove the ham bone, and allow it to cool. Trim all the ham off the bone, and add to the soup. If you like the soup pureed, do so before adding the ham.
- Lastly, stir the milk in, if using. The milk makes the soup taste less salty and creamier. This soup is ham bone as is, or with crackers.