This split pea soup is a hearty dish with Ham. It has a subtle, smoky, slightly sweet flavor. This soup is perfect for fall and winter. It’s great to have as a lunch or dinner.
This hearty split pea soup is flavorful and comforting.
How to make split pea soup with Ham
The recipe includes a step-by-step guide and a list of ingredients. But let’s start with the basics.
Split Peas and Ham Soup Ingredients
This classic ham split pea recipe requires the following ingredients:
- Butter: Sauté the vegetables in butter to create a rich flavor.
- Vegetables The recipe begins with celery and onion. You’ll need split peas, of course!
- Seasonings This recipe for split pea soup and Ham is seasoned using fresh garlic, a bay leaf, and salt.
- Ham: One pound of diced meat is a great way to add savory flavor.
- Stock: Use one quart of chicken stock from the store (plus two and a half cups of water).
How to make split pea and Ham Soup
Here is a quick overview of what to expect when making split peas soup at home with Ham:
- Butter, celery, garlic, and onions are cooked in butter.
- Add the bay leaf, split peas, and Ham. Stir in the water and stock.
- The soup will thicken as the peas become tender. Add salt and pepper.
What to serve with Split Pea and Ham Soup
The split pea and Ham Soup is very filling, so you don’t need to serve it with any side dishes. However, French bread or homemade croutons will make it even more delicious.
How to store split pea soup with Ham
Keep leftover ham-and-split pea soup in the fridge for up to 3 days. Reheat in the microwave or on the stove. You can freeze the soup for up to 3 months if you do not think you will eat it within three days.
Allrecipes Community Tips and Appreciation
Joann Nalewanski raves, “I’ve made this recipe many times and it’s delicious.” The only thing I changed was that I boiled the ham bones a day in advance and used ham stock instead of chicken broth and water.
karengseltzer said, “This is my best soup ever.” The preparation was easy with the perfect amount of ingredients. Easy to prepare. I also added the bone from a baked Ham. “Perfect for a cold day in winter.”
“I liked the recipe because it uses chicken stock, bay leaves, and fresh vegetables,” said Katie. The warm aromas fill the home, and the flavors warm your soul!
Ingredients
- Two tablespoons butter
- Two ribs of celery, diced
- 1/2 onion, diced
- Three cloves garlic, sliced
- 1 pound dried split peas, rinsed
- 1 pound ham, diced
- One bay leaf
- 1-quart chicken stock
- 2 1/2 cups water
- Salt and black pepper to taste
Directions
- Melt butter over medium heat in a large pot. Stir in celery and onion; cook until translucent but not browned, about 5 to 8 min.
- Add split peas and bay leaf. Pour in the chicken stock and water and stir to combine. Simmer until peas have become tender, and the soup has thickened (about 1 hour 15 minutes). Stir periodically. Serve with black pepper and salt.