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Hearty Split Pea Soup with Ham

Hearty Split Pea Soup with Ham

Author: Annette (•‿•)
This hearty split pea soup with ham combines dried green split peas, a smoky ham bone, tender vegetables, and savory seasonings in one large stockpot. Slowly simmered until thick and satisfying, it's a delicious way to use leftover holiday ham.
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Prep Time:15 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 45 minutes
Course: Condiments, Lunch, Main Course, Soups & Stews
Cuisine: American
Keyword: Comfort Food, Ham, Make Ahead, One-Pot
Servings: 10
Calories: 276cal

Ingredients

  • 1 large onion chopped
  • 2 tablespoons vegetable oil
  • 1 cup shredded carrots
  • 1 cup celery chopped, including leaves
  • 1½ cups cooked ham chopped
  • 1 meaty ham bone
  • 12 cups water plus more as needed
  • 1 pound dried green split peas rinsed and drained
  • 2 large russet potatoes cleaned and cut into ½-inch cubes
  • 2 teaspoons minced garlic
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt or to taste

Instructions

  1. Heat the vegetable oil in a large stockpot over medium-high heat. Add the chopped onion and cook for approximately 5 to 8 minutes, stirring frequently, until softened and translucent.
  2. Add the carrots and celery, including the celery leaves. Continue cooking for another 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the chopped ham and cook for approximately 1 minute.
  4. Place the ham bone into the stockpot and add 12 cups of water, ensuring the bone is mostly submerged.
  5. Stir in the rinsed split peas, cubed potatoes, minced garlic, bay leaves, thyme, black pepper, and salt.
  6. Bring the mixture to a gentle boil, then reduce the heat to low. Partially cover and simmer for approximately 2 to 2½ hours, stirring occasionally, until the split peas are very tender and the soup has thickened.
  7. Add additional water as needed during cooking to maintain your preferred consistency and prevent the soup from becoming too thick.
  8. Remove the ham bone and bay leaves from the pot.
  9. Carefully remove any remaining meat from the ham bone, discard the bone, fat, and cartilage, and chop the meat into bite-sized pieces.
  10. Return the chopped ham to the soup and stir until evenly combined.
  11. Taste and adjust the salt and pepper as desired.
  12. Serve warm with crusty bread, biscuits, or a fresh green salad.

Nutrition

Calories: 276cal | Carbohydrates: 44g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 354mg | Potassium: 894mg | Fiber: 13g | Sugar: 5g | Vitamin A: 2258IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 3mg