Split Pea and Ham Soup (Using the Ham Bone)
How to make delicious split pea soup using the ham bone and diced ham leftover from your meal.
Servings: 10
Calories: 235kcal
Ingredients
- 2 cups dried split peas rinsed well and drained
- 1 cup diced leftover ham
- 1 cup diced carrots 1-2 carrots
- 1 cup diced celery 2 stalks
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 2-3 small bay leaves
- 8 cups chicken stock extra if needed at the end of cooking
- 1 meaty ham bone
Instructions
Slow Cooker Split Pea Soup
- Place the green peas, diced ham, carrots, celery, onion, garlic, thyme and bay leaves into the bottom of the slow cooker.
- Remove the extra meat from the ham bone and dice it. Remove any fat or rind that you don't want in the soup. Place the diced ham into the slow cooker.
- Add the ham bone and nestle it into the middle of the ingredients in the slow cooker.
- Pour 8 cups of chicken stock over the top, making sure that the ham bone is submerged.
- Cook on low for 8-9 hours, stirring occasionally if possible. If needed, add more broth to the soup, ensuring the ham bone is mostly covered, and the soup doesn't get too thick.
- When the peas are soft and melt into the soup when stirred, remove the ham bone. Place on a cutting board and let cool until you can safely remove any excess ham off the bone. Mix any leftover ham into the soup. Remove all fat pieces or bones before eating.
- Mix the soup until all of the green peas are dissolved into the broth. Add extra broth to reach the desired thickness of soup if needed. Serve.
Stove Top Split Pea Soup
- Remove the extra meat from the ham bone and dice it. Remove any fat or rind that you don't want in the soup.
- In a large stockpot, add 1 tbsp of olive oil and heat to medium high heat.
- Fry the onions in the olive oil until soft, then add in the carrots and celery. Fry for another 5 minutes. Add in the garlic and thyme and saute for 1-2 minutes until fragrant.
- Pour in 6 cups of the chicken stock, then add in the split peas, the diced ham, the bay leaves, and the ham bone. Stir to combine.
- Cover and simmer on low-medium heat ( you want it to simmer lightly, not boil rapidly) for 90-120 minutes or until the peas are soft and dissolve into the soup. Stir the soup occasionally, ensuring that the peas don't stick to the bottom of the pot. Add in extra broth if needed.
- When the peas are soft and melt into the soup when stirred, remove the ham bone. Place on a cutting board and let cool until you can safely remove any excess ham off the bone. Mix any leftover ham into the soup. Remove all fat pieces or bones before eating.
- Mix the soup until all of the green peas dissolve into the broth. Add extra broth to reach the desired thickness of soup if needed. Serve.
Video
Notes
You can use chicken stock or broth in this recipe.
Nutrition
Calories: 235kcal | Carbohydrates: 32g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 396mg | Potassium: 672mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2252IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg