04.24.19

Split Pea Soup with Ham

I really love split pea soup and grew up eating it. My Mom always made it when we had leftover ham after the holidays and I always looked forward to a warm, comforting bowl of it. 

I do have a funny story about split pea soup though– after I gave birth to Winnie, I got home and my sweet Mother-In-Law asked me what I wanted to eat because she wanted to cook for me. Split pea soup was exactly what I wanted. She made us the BIGGEST pot of it and I was so happy. It was so good that I ate it for multiple days in a row. Meanwhile, sweet newborn baby Winnie tummy was hurting and she was so gassy and having a hard time pooping so I took her into the pediatrician and after many questions and looking at her– we decided it was because I was eating *way too much* split pea soup. So note to all you breastfeeding moms— don’t eat too much of anything. It upsets your baby’s tummy!

I’ve taken the split pea soup I grew up eating and added my own little touches to it. It’s one of my all time favorite comforting bowls of soup and I just know you’ll love it! 

Split Pea Soup with Ham

Serves: 8
Print
Prep Time11 mins
Cook Time50 mins
Total Time1 hr

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 cup yellow onion, diced (or 1/2 medium onion)
  • 3/4 cup carrot, diced (or 1 large carrot)
  • 3/4 cup celery, diced (or 2 large stalks)
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 lb split green peas, dried and rinsed, until the water runs clear
  • 2 cups ham, diced *see notes
  • 4 cups chicken broth
  • 4 cups water
  • 2 bay leaves
  • 5 sprigs fresh thyme
  • 1 tsp cajun seasoning
  • 1 lb yellow potatoes, peeled and diced into 1/4 inch cubes
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, parsley or thyme for garnish

Instructions

  • Heat a large pot over medium heat with the olive oil. Add the onion, carrot, celery and garlic. Season with salt and pepper. Cook, stirring, until tender, about 4 minutes.
  • Add the split peas and ham. Stir to combine. Pour the chicken broth, water, bay leaves, thyme and cajun seasoning. Bring soup to a boil. Reduce to a simmer, cover, for 30 minutes.
  • Add the potatoes. Simmer, uncovered, stirring occasionally, until the potatoes are tender, about 20 minutes. 
  • Remove the bay leaves and thyme stems. Taste and adjust salt and pepper, as desired. Finish with fresh lemon juice and dill, for garnish. Serve and enjoy!

Notes

*If you are using leftover ham and have a ham bone, throw that in the soup while it's cooking for best results. I just remove it right before serving.
Reheating directions: I like to reheat mine on the stovetop in a saucepan and add a little extra broth to thin it out (as it tends to thicken even more after refrigerating).

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