Split Pea Soup with Ham

This hearty soup is packed with full rich flavors of smoked ham and two types of peas. Great soup for a cold winter day. If preferred, you may also make this soup “hands free” in a slow cooker, cooking on high heat for about 3 hours.

Chop the carrots and onion. Set aside.

Splash oil in your favorite soup pot and heat over medium high. Toss in onions and carrots and saute until tender, about 10 minutes.

Add the split peas, thyme, and optional bay leaves. Toss in your ham. Try using ham hock, or the ankle of the pig. If you do, remove the ham from the soup shortly before serving to trim away the fat and shred the meat into smaller pieces. Add in broth and stir.

Bring to a boil, then reduce heat until liquid is barley simmering. Simmer, covered, stirring occasionally, until peas and ham are tender, about 1 hour.

Add the green peas and simmer just long enough to heat through, about 3 minutes. Remove from heat. Stir in mustard and season to your taste with salt and pepper. Remove the bay leaves if you haven’t already done so. Serve hot.

Split Pea Soup with Ham

This hearty soup is packed with full rich flavors of smoked ham and two types of peas. Great soup for a cold winter day. If preferred, you may also make this soup in a slow cooker, cooking on high heat for about 3 hours.

Servings

8 people

Servings 8 people

Split Pea Soup with Ham This hearty soup is packed with full rich flavors of smoked ham and two types of peas. Great soup for a cold winter day. If preferred, you may also make this soup in a slow cooker, cooking on high heat for about 3 hours. Servings 8 people Servings 8 people

Ingredients

• 1 cup split peas dried
• 1 large onion chopped
• 2 large carrots chopped
• 1 cup ham cubed
• 2 tbsp vegetable oil
• 6 cups chicken broth
• 1 tsp thyme
• 1 cup frozen peas
• 2 bay leaves optional
• 2 heaping tbsps dijon mustard
• 1 dash salt
• 1 dash black pepper

Instructions

1. Chop the carrots and onion. Set aside.
2. Splash oil in your favorite soup pot and heat over medium high. Toss in onions and carrots and saute until tender, about 10 minutes.
3. Add the split peas, ham, thyme, and optional bay leaves. Add broth and stir.
4. Bring to a boil, then reduce heat until liquid is barley simmering. Simmer, covered, stirring occasionally, until peas and ham are tender, about 1 hour.
5. Add the green peas and simmer just long enough to heat through, about 3 minutes. Remove from heat. Stir in mustard and season to your taste with salt and pepper.

Recipe Notes

Try using ham hock, or the ankle of the pig. If you do, remove the ham from the soup shortly before serving to trim away the fat and shred the meat into smaller pieces.