Creamy split pea and ham soup is worth the effort! It is filled with veggies and savory chunks of ham for a homey and hearty dish.
My favorite soup
Split pea and ham soup has always been my favorite. It is filled with veggies and pops of salty ham. It is just tasty and so homey and one of my favorite way to use up all of that holiday ham.
This veggie soup is sure to be a quick family favorite. It makes a good amount that is perfect for freezing and storing for later.
How to Make split pea and Ham soup
It’s quite simple – trust us!
COOK. Melt butter in a large pot over medium-low heat. Stir in onion, celery, sliced garlic, chicken stock, water, ham and bay leaf. Reduce heat and simmer for a half hour.
SIMMER + SERVE. Stir in split peas, potatoes and carrots. Simmer for about 1 hour 15 minutes, stirring occasionally, until the soup is thick and the peas, potatoes and carrots are tender. Season with salt and pepper to taste. Remove bay leaf.
It’s sure to become a favorite any time of year, but is especially great if you have any leftover holiday ham. Here are a few tips before you get started:
- If you are lucky enough to be using some leftover holiday ham for this recipe you can also add the hambone to the pot for some extra flavor while the soup cooks, then remove it right before serving.
- Split peas are one of the stars of the show in this soup. They are simply peas that are grown with the specific purpose of drying them. They are hulled and split in half across the seam so they will cook faster and don’t need to be presoaked, which is a plus! Dry split peas can be stored for up to a year if kept in an airtight container.
- Keep in mind that this soup will thicken more as it stands. You could always add a little extra chicken stock if it is too thick for your liking.
Leftover soup makes a perfect easy lunch or dinner later on. Here’s what we suggest for storing it:
STORE leftovers in the fridge for 3 days or in the freezer for up to 3 months. Keep in mind you will have best results storing this in the fridge as sometimes potatoes can get a little grainy when frozen.
If your leftover soup is too thick when you reheat it, you can thin it out a bit with some chicken broth. It’s best to warm it up on the stove so you can easily gauge how thick it is.
To FREEZE, store leftover soup in an airtight container or Ziploc freezer bag leaving some room at the top for any expansion. You can also store freezer bags lying flat in your freezer for extra room.
In order to prevent ice crystals from forming on your frozen soup let it cool to room temperature, and then pop it in the fridge for a little while before freezing.
Here are some more mouth watering soups that are sure to be a hit:
Split Pea and Ham Soup Recipe
- 2 tbsp butter
- ½ onion - diced (appx ¼ c)
- 2 ribs celery - diced appx 1 cup)
- 3 cloves garlic - sliced
- 1 quart chicken stock
- 2 1/2 cup water
- 1 lb ham - diced
- bay leaf
- 3 potatoes - peeled, cubed (appx 3 cups)
- 3 carrots - peeled, sliced (appx 1 ½ cups)
- 1 lb dried split peas
- salt and pepper to taste
- Melt butter in a large pot over medium-low heat. Stir in onion, celery, sliced garlic, chicken stock, water, ham and bay leaf. Reduce heat and simmer for a half hour.
- Stir in split peas, potatoes and carrots. Simmer for about 1 hour 15 minutes, stirring occasionally, until the soup is thick and the peas, potatoes and carrots are tender. Season with salt and pepper to taste. Remove bay leaf.