Nothing tastes better after a long day of work or school than a hot and hearty Split Pea and Ham Soup!
Split pea soup with ham and vegetables is the best way to feed a hungry family on a few pennies. It’s also a great way to use leftover ham or veggies from your fridge! And there is nothing better with split pea and ham soup than a thick slice of no knead bread with some honey butter.
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How to Make Split Pea and Ham Soup
Green split pea and ham soup is a tried and true recipe. It cooks to perfection in a Dutch oven!
- Bring all ingredients to a boil in a Dutch oven.
- Simmer covered until beans and veggies are soft.
- Remove ham hock and take the meat off the bone.
- Add ham back into the soup and continue to cook on low until it reaches your desired thickness.
Don’t forget to remove the bay leaf before serving.
What to Serve with Split Pea and Ham Soup?
Every amazing soup needs equally amazing sides to go with those wonderful flavors.
How to Thicken Split Pea and Ham Soup
The easiest way to thicken split pea with ham soup is to blend it with an immersion blender. Be careful not to blend for too long, or soup will turn to purée!
Or, remove a cup or two and blend in a counter top blender (like a Vitamix), then add it back into the soup.
Another way to thicken split pea with ham soup is to puree cooked potatoes and add them to the soup, mixing thoroughly.
How to Store the Soup
Split pea and ham soup is super easy to store and reheat!
- To Refrigerate: Store the soup in an airtight container. It should last about a week!
- To Freeze: Chill and then ladle into zip top bags or Stasher Bags with the date on it. Lay the bags flat on the bottom of the freezer until frozen, then store right side up, like books, to save space in the freezer!
How to Reheat Split Pea Soup
Reheating split pea soup is easy peasy!
Microwave: Reheat in a microwave-safe bowl. Refresh flavors by adding salt and pepper or a dash of hot sauce!
Stove top: Reheat on a lower heat, stir and adjust the seasonings as desired.
Tips for Success
- Healthy and super creamy, homemade split pea and ham soup can definitely be made in the Instant Pot or the Crockpot slow cooker instead of a Dutch oven. Any which way, the prep is quick and easy!
- Before cooking, be sure to thoroughly rinse the peas. Rinsing helps to rid them of foam, plus it’s a good way to find debris that may be hiding in the package.
- The vegetables in this soup include onions, carrots, and celery (like a mirepoix). Feel free to up the veggies to make the dish your own!
Split Pea and Ham Soup
- 2 cups dried green split peas
- 1 meaty ham bone or leftover ham
- 3 cups beef broth
- 7 cups water
- 1 bay leaf
- 2 teaspoons parsley fresh or dried
- 1 medium onion diced
- 3 celery diced
- 2 large carrots diced
- ½ teaspoon fresh thyme
- ½ teaspoon freshly ground black pepper
- salt optional, to taste
- Rinse peas and drain well.
- In a large pot, combine peas, ham, broth, water, bay leaf, and parsley. Add in onion, celery, carrots, thyme, pepper, and salt (if using). Bring to a boil, reduce heat to low and simmer covered for 1 ½ hours. Stir once, about half way through.
- Remove bay leaf and discard. Remove ham bone and chop meat. Add meat back to soup and cook on low 15-30 minutes or until reaches your desired consistency.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Spend With Pennies