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Ham and Split Pea Soup recipe

Ham and Split Pea Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Pea soup
  • Pea and ham soup

This is a great way to use leftovers from a bone-in ham joint. It's a well flavoured and delicious soup.

122 people made this

IngredientsServes: 8

  • 450g leftover ham bone with meat attached
  • 160g chopped onions
  • 2 cloves garlic, finely chopped
  • 2 teaspoons freshly ground black pepper
  • 450g dried split peas
  • 130g chopped carrots

MethodPrep:20min ›Cook:1day ›Ready in:1day20min

  1. Place the ham bone in a large pot over high heat. Add water to cover, bring to the boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat and any cartilage. Return any good ham meat to the pot and bring back to the boil.
  2. Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

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Reviews & ratingsAverage global rating:(131)

Reviews in English (99)

This is a beautiful soup, using traditional ham shank gives loads of flavour. Lasts well in the fridge.-18 Dec 2014

by MakeItWork

Super good base recipe. I cook my leftover hambone (with meat attached) in a crock pot (with water to cover) on low overnight. Of course I add bay leaves, onion, garlic cloves, rosemary, etc. for added flavor. Or simmer in a stock pot all day and proceed to what I do next: I pour cooked stock (over a fine mesh strainer) into a large bowl or pot, refrigerate until fat solidifies on top & remove it. (After the ham bone cools, I remove all useable meat.) Discard all the leftover stock goop. I simmer rinsed/cleaned split peas in the defatted ham stock (8 - 10 cups) for an hour with 1/2 C diced celery & onion. Then, I add 2 cups diced potatoes, a bay leaf, another clove of crushed garlic & a dash of liquid smoke. After another hour; I add 1 C. diced carrots & reserved ham (& more diced ham from leftovers) and simmer on low until peas all broken down & carrots are soft. I then I add 1 sm can of Evap milk for body and simmer for a few more minutes. Of course you can add or detract whatever spices/herbs and I added a tsp of McCormicks Carribean Jerk Seasoning to give more spice/earthiness to my soup. Great recipe you can alter to your own tastes! A splash of lemon or lime juice added before serving gives the soup a note of acidity as well. I know, I changed this up some but, I can't help myself, LOL.-28 Feb 2006

by RAY9

I put my ham bone in my 7 quart crock pot right after supper and simmered it over night. I added everything else in the morning except the peas and also added some basil oregano and thyme as well as some chopped celery then added the peas after lunch. We went out for our boxing day shopping and had a great soup for supper that tasted just like my moms. Thanks for a great recipe.-27 Dec 2004

Recipe Summary

  • 1 ½ tablespoons salted butter
  • 1 ½ tablespoons olive oil
  • 2 medium carrots, sliced
  • 1 large stalk celery, diced
  • ½ large onion, diced
  • ½ pound diced cooked ham
  • 1 potato, peeled and diced
  • salt and ground black pepper to taste
  • 4 cups chicken broth, divided
  • ½ pound dried split peas
  • 2 bay leaves
  • ¼ cup shredded Cheddar cheese, or to taste

Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter and olive oil heat until butter is melted. Add carrots, celery, and onion cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.

Add potato cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.

Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.

Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.

Recipe Summary

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 4 stalks celery, diced
  • ⅓ white onion, diced
  • ½ large carrot, shredded
  • salt to taste
  • 3 cups split peas, rinsed
  • 3 cloves garlic, thinly sliced
  • 1 ham bone
  • 5 cups chicken stock
  • 1 cup diced ham
  • ground black pepper to taste

Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.

Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

Ham and Split Pea Soup

2 Tbsp butter or olive oil
2 - 3 cups diced ham
1 1/2 cups chopped onions
3/4 cup diced celery
3/4 cup diced carrots
3 cloves garlic, finely chopped
6 cups chicken broth and/or water
1/2 tsp pepper
1/4 tsp thyme
1 – 2 bay leaves
(optional: ham bone or ham hock)
1 lb (about 2 1/4 cups) green or yellow split peas, rinsed


Press Saute and when the display says Hot, add the butter/oil. Add the diced ham and saute for a few minutes, stirring frequently until nicely browned. This step makes all the difference, so brown it well.

Press Cancel and then press Saute a few times until the display says Normal. (Pressing Saute several times toggles it through its 3 heat settings: Less, Normal and More.) Add onion, carrot and celery and cook, stirring frequently, until softened, 3 or 4 minutes. Add garlic and then hit Cancel.

Add the broth/water. Stir well to thoroughly deglaze the pan: get any brown bits off the bottom and into the liquid. Do a good job of this. Deglazing properly prevents the dreaded “Burn” warning.

There's no salt in this recipe because the ham is salty. You can add it at the end if it needs it. Stir in the pepper, thyme, bay leaves, ham bone or hock, if using, and the split peas. Close the lid. Make sure the valve is set to Sealing and push Pressure Cook (or Manual). Adjust time using the + and - buttons to get to 15 minutes. When it beeps that it's done, leave it for a full natural release. This will take from 15 – 25 minutes.

When the pin drops, open the lid and remove the bay leaves. If you added a ham bone or hock, remove it and remove the meat and add it to the soup. Taste and add salt and pepper if needed. Garnish with the reserved ham chunks and some croutons and enjoy this “sticks to the ribs” favourite.

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Recipe Summary

  • 1 tablespoon olive oil
  • 1 chopped medium onion
  • 4 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 tablespoon dried thyme leaves
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 bag (16 ounces) green split peas, picked over and rinsed
  • Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes
  • 2 tablespoons butter
  • 4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
  • 1 to 2 tablespoons fresh lemon juice

In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.

Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover simmer until peas are soft, 30 to 45 minutes.

Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.

Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill) return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

How to make split pea soup with ham

I start off with 1 pound of green split peas or, as we say in Spanish, &ldquoArvejas partidas verdes&rdquo. (Yes, I read it off the bag, but don&rsquot tell Christopher. He thinks I&rsquom fluent.) Haha. Just kidding. He knows I&rsquom not fluent, though I still have retained some of my 7 years of Spanish in high school and college.

I dump the peas in a colander and rinse them in water. I stir them around with my hands and look for any rocks. We can&rsquot have rocks in soup, no siree, Bob. No broken teeth on my watch.

Next, I get my big saucepan and dump the peas into 8 cups of water. I bring the peas to a boil and shut the heat off. I let it sit for 1 hour before the next step.

I get out my cutting board and take out the carrots, onions, celery and potato.

I chop up the onions, celery and carrots into chunks as you can see in the photo below.

I place the pan of split peas back on the stove and pour in 4 cups of chicken broth along with 2 cups of water. I add the onions, celery, carrots, salt, pepper and a bay leaf and turn the heat to medium high.

I wait for it to come to a boil and once it does, I turn the heat down to a simmer.

I cut up the potatoes into little cubes while I&rsquom waiting.

I let the soup simmer for an hour before I add the potatoes. I then let it simmer for another hour and check it periodically to make sure the peas are pulverized and the soup has thickened.

I get my leftover smoked shoulder and cut it up into chunks.

It&rsquos time to add the smoked shoulder. I let it cook for another 5 minutes and voila! It&rsquos done.

I pour it in a few bowls and it&rsquos dinnah time. (I&rsquom from Massachusetts, don&rsquot you know.)

I hope you enjoyed this split pea with ham recipe.

One other thing, the soup thickens and in my opinion, is even better the day after. See!

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Split Pea and Ham Soup

*Complete recipe instructions are located in a printable recipe card at the bottom of this article.


  • Butter
  • Onion
  • Carrots peeled and diced
  • Celery
  • Salt & Pepper
  • Garlic
  • Chicken stock
  • Dried split peas
  • Ham bone
  • Bay leaf
  • Dried thyme
  • Water
  • Leftover Diced Cooked Ham


Before getting started making your Split Pea and Ham soup, you must first rinse, sort, and drain the bag of split peas. Do this by opening the bag and placing the peas in a colander.

Then run cold water over the peas while you mix them with your hand. Be sure to pick out any peas that look bad and any dirt or small stones that may have been harvested along with the peas.

Let the peas drain while you dice the onion, carrots and celery. Now that all the ingredients are prepared, it is time to get the soup cooking!

In a large pot over medium heat, add the unsalted butter. Once the butter melts add diced onions, carrot and celery to the pot.

Then season the mixture with salt and pepper to taste. It is important to remember that both the ham bone and the diced ham are naturally salty.

Therefore, be cautious on how much salt you add at the beginning of the cooking process. Remember, you can always add more salt once the split pea and ham soup is served, you just can&rsquot take it out if you add too much.

Continue to saute the vegetables until tender, which will take approximately 6-7 minutes.

Once the veggies are slightly softened, add the minced garlic and cook for an additional minute, or just until the garlic becomes fragrant.

Deglaze the Bottom of the Pot

Next add the chicken stock and using a wooden spatula deglaze the bottom of the pan to remove any browned bits.

Then stir in the rinsed and drained split peas, ham bone, bay leaf, and the dried thyme. Stir the mixture and then add water and stir again.

Increase the heat to medium-high to bring the soup to a boil. Once the liquid is boiling, reduce heat, and simmer, uncovered for 60-90 minutes, stirring occasionally.

When the peas begin to break down the soup will thicken and will require more stirring.

Continue to simmer until desired consistency is reached, adding more water as needed. Add the diced ham to the split pea soup during the last 10 minutes of cooking to heat through.

Remove the ham bone and bay leaf and season with additional salt and pepper to taste.


Step 1

1. Bring the water, ham bone ans bay leavs to a boil in a large pot, covered, over medium high heat. Reduce the heat to low until the meat is tender and pulls away from the bobe, 2 to 2 1/2 hours. Remove the ham meat and bone from the broth add the split peas and thyme and simmer until the peas are tender, but not dissolved, about 45 minutes. Meanwhile, shred the ham, as much as you like or want, into pieces. Discard the bone.

2. While ham is simmering, heat the oil in a large skillet over high heat till shimmering. Add the onions, carrots, and celery. Saute stirring frequently, until most of the liquid evaporates and the vegetables begin to brown about 5 to 6 minutes. Reduce the heat to medium-low, add the butter, garlic, and sugar. Cook the vegetables, stirring frequently, until deeply browned, about 30-35 minutes. Seat Aside.

3. Add the sauteed vegetables, potatoes, and shredded ham to the soup simmer until the potatoes are tender and the peas dissolve nd thicken the soup to the consistency of light cream. 20 minutes more. Season with pepper to taste. Ladle soup into bowls. Drizzle with balsamic vinegar if desired.


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