Split Pea and Ham Soup
This soup uses a meaty ham bone and leftover ham juice. So full of flavor and very easy to make this scrumptious soup.
Servings: 10 Servings
Calories: 171kcal
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Kitchen Essentials
Iron Dutch Oven
Bamboo Spoon
Soup Bowl
Pairing Knife
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Ingredients
- 1 Meaty Ham Bone
- 6-8 Cups Water
- 2 Carrots peeled and shredded
- 1 Onion diced
- 2 Stalks Celery diced
- 1 1/2 Cups Ham Juice
- 16 Oz. Split Green Peas
text ingredients
Instructions
- Fill 5 quart pot about 1/2 full of water and add the ham bone. As you can see, I added mine right from the freezer. Boil about 1 hour.
- While the ham bone is boiling, dice the onion, celery, and shred the carrots. Set Aside
- Also, check over the dried peas for any little pebbles or anything. Just rinse and sort.
- After boiling the ham bone, remove and set aside to cool until you are able to handle it.
- Add the ham juice. I had saved some from my holiday ham. It is partially frozen, just enough to slip out of the container.
- Add the split peas (remember, no need for any pre-soaking), onion, celery, and carrot.
- I use a pairing knife to help clean off the ham pieces from the bone. By boiling the ham, the meat comes off very easy. Dice it into bite-sized pieces and add that to the soup. (I reserve about 1/2 cup for a garnish if I want to be fancy).
- Bring all the ingredients back to a boil, then turn the heat down and simmer for about 1 hour. Until the peas are soft. This photo is after 1/2 hour of cooking.
- The split pea soup and ham has been simmering almost 50 minutes. The peas are soft and the soup is ready. Notice how soft the peas are? The carrot, onion, and celery is hardly noticeable anymore as well. It is ready to be served.
- The soup on the photo is slightly thick. I like it that way; however, I will probably add a cup or two of water to the soup so it is a little less thick. I have crumbled a few croutons on top with the few ham pieces. Just Delicious!
Notes
Make this Comforting Soup as Thick as You Would Like it
Once the split peas are cooked, you can adjust the soup’s thickness to your preferences. If you find that it’s too thick, add some extra stock or a little water. For a very thick soup, simmer longer. The soup will continue to thicken as it stands. Remember, you can also use a potato masher or immersion blender to blend the ingredients, which will thicken the soup as well. This is a filling soup that is a stick-to-your-ribs kind of easy meal. It just might become your favorite soup.Make this Simple Recipe in Slow Cooker
Just cook the carrot, onion, and celery in a skillet on the stovetop until they are translucent. Add to the slow cooker along with the ham bone and ham pieces. If you prefer to add bacon, dice that into pieces and cook in the skillet with the carrot mixture. Add that to the slow cooker. Add the water, ham broth or chicken broth, and dried split green peas. Let cook on high for 5 hours or low for 8 hours. Remove the ham bone and cut off any ham yet on the ham bone. Add the ham to the soup mixture and enjoy.Can you Freeze Split Pea Soup?
Yes, you can. Just place the soup in airtight freezer containers and freeze up to 6 months. When you are ready use, thaw and reheat. This can be reheated on the stove top or the microwave. I generally use the microwave for reheating this soup because I do not have to worry about the soup sticking to the pan and burning.Nutrition
Calories: 171kcal | Carbohydrates: 30g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 551mg | Fiber: 12g | Sugar: 5g | Vitamin A: 2142IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg
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