Split Pea Soup with Ham
Make this creamy Split Pea Soup with Ham using leftover ham or a ham bone. Simmer it with split peas and the perfect blend of seasoning for a delicious meal everyone will love. I've included instructions for making it on the stovetop, in the crockpot, and in the Instant Pot.
Servings: 10 servings
Calories: 211kcal
Ingredients
- 2 cups dried split peas 16-ounce bag
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 large carrots diced
- 2 large celery stalks diced
- 4 cups chicken broth 900 mL
- 4 cups water
- 1 ham bone or 2 cups of cooked ham
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Split Peas: Place 2 cups of dried split peas in a colander or fine mesh sieve and rinse under cold water. Pick through the peas and remove any debris or discolored peas. Soak for 1 hour in cold water. Set aside.
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven. Add the chopped onion and garlic and sauté until translucent (4-5 minutes). Add the diced carrots and celery and sauté for 5 minutes more.
- Season the Soup: Add the ham bone (if using), the diced ham, chicken broth, split peas, and water to the pot. Season with bay leaves, thyme, oregano, salt, and pepper. Stir to combine everything.
- Simmer the Soup: Cover with a lid, bring the soup to a boil over high heat, and then reduce the heat to low. Simmer the soup, covered, for 1 hour, stirring occasionally.
- Serve the Soup: Remove the ham bone and bay leaves from the pot. Serve immediately and enjoy!
Notes
- The longer the soup simmers with the ham bone, the more flavorful it will be.
- Add other vegetables, such as diced potatoes, to make the soup even heartier.
- If you want a smoother soup, use an immersion blender to puree a portion of the soup.
- Store leftover soup in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 2 months.
- Sauté onions, garlic, carrots, and celery with olive oil then transfer to the crockpot.
- Add rinsed split peas, ham bone, diced ham, and seasonings.
- I would add 6 cups of liquid instead of 8 (4 cups chicken broth, 2 cups water), or use 8 cups for a thinner, broth-like soup.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Press 'Sauté' on your Instant Pot and sauté onions, garlic, carrots, and celery with olive oil.
- Add rinsed split peas, ham bone, diced ham, and seasonings.
- Add 4 cups of chicken broth and 2 cups of water.
- Secure the lid, and cook on high pressure for 15 minutes.
- When the timer is up, let the pressure naturally release.
- Shred the meat from the bone, then remove the bone and bay leaves and discard.
Nutrition
Calories: 211kcal | Carbohydrates: 27g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 748mg | Potassium: 539mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2479IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 2mg
