Split Pea Soup with Ham is a classic comfort food and one of the easiest soups to make! It’s only 9 ingredients, loaded with veggies like onion, celery, and carrot, and only takes 15 minutes to prep. It’s super creamy but is dairy free, hearty, healthy and so delicious!
Split Peas Soup is a classic for a reason! It’s that nutrient rich bowl of comfort that is so cozy and filling. It’s made with very basic ingredients, pantry staples, and can usually be made with what I already have on hand. The starting veggies are the basics, just onion, celery, carrot and garlic. Dried split peas are a great pantry staple. They are full of vitamins, fiber and protein, so you can easily make this soup vegetarian if you leave out the ham and sub vegetable stock.
Notes on Ham
The ham in this recipe gives you lots of options. Classic split pea soup is made with a ham bone. By all means, you can do that here! Just put it in when you start your veggies, let it cook the full 90 minutes. Take it out when the soup is finished, pull off the meat and return it back to the soup. I wanted this recipe to be easy and versatile, so while a ham bone may be ideal, any ham will work! Chopped deli ham, leftover ham steak, or extra holiday ham all work beautifully in this soup! It’s a perfect use-up for Easter ham. Chopped and portioned ham can be frozen in 1 cup containers, it works for so many recipes! And of course, the heartiness of the other ingredients make it a great vegetarian option if you want to leave it out.
This soup could not be easier! Just chop your veggies and ham, saute them about 10 minutes, add everything else and simmer for about 90 minutes. The split peas need that long to slowly break down, forming the hearty creamy substance of the soup. But your work is done, just give it an occasional stir! Like all soups, we love ours with crackers, crusty bread, or even grilled cheese sandwiches. It got the approval of 1 of my 2 kids, not bad for a very healthy soup!
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Split Pea Soup with Ham
- 1 T olive oil
- 1 onion chopped (about 1½ cups)
- 2 ribs celery chopped (about 1 cup)
- 2 carrots chopped (about 2 cups)
- 1 t kosher salt
- 8 grinds fresh black pepper
- 1 c ham (deli ham, ham steak, holiday ham, ham bone or omit for vegetarian) chopped
- 2 cloves garlic minced
- ½ t Italian seasoning
- 2 c dried split peas
- 4 c chicken stock (or vegetable stock)
- 2 c water
- ¼ c fresh parsley chopped
- In a large soup pot over medium heat, heat olive oil and add onion, celery and carrot. Season with salt and pepper.
- Add ham and saute the mixture about 10 minutes until beginning to soften and brown, stirring often.
- Add garlic and Italian seasoning.
- Add split peas, stock, water and parsley. Stir to combine.
- Bring to a boil, then cover and lower heat to medium low. Simmer about 90 minutes, removing the cover after 60 minutes to allow the soup to reduce and thicken. Stir occasionally. Adjust temperature as needed, can bubble lightly but don't boil.
- After 90 minutes, taste for salt and pepper and to make sure the split peas are fully cooked. If they aren't soft enough, simmer a bit longer. Serve with crackers or crusty bread.