This Split Pea and Ham Soup is such delicious and easy comfort food. With very little prep time, you get an amazing soup everyone will love.
One of the reasons I like soup recipes so much is because you can get a complete meal with very little hands on time.
This Split Pea Soup with Ham is no exception. While it takes over an hour on the stove top, the time involved with it is minimal.
It is the perfect way to use up left over ham, and is a delicious dinner that the whole family is sure to love.
SPLIT PEA SOUP INGREDIENTS
I love how few ingredients you need for this great soup.
- Dry Split Green Peas
- Salt & Pepper
- Dried Thyme
- Lemon Juice
And I love that most of these ingredients are things I always have on hand.
HOW TO PREPARE DRIED GREEN PEAS
Dried green peas are so great to have on hand because they last in your pantry for so long.
To prepare them:
- Spread your dry split green peas out on a baking sheet.
- Sort through them to make sure there are no rocks or stones.
- Rinse them in a colander, and drain them.
Now they are good to go!
HOW TO MAKE SPLIT PEA AND HAM SOUP
This split pea soup is super simple to make. For the full printable recipe, make sure to head to the bottom of the post.
- Add water, seasonings, and the green peas to a dutch oven or stock pot.
- Bring to a boil and then reduce to a simmer for 1 hour.
- Add in carrots, onions, and celery and cook for 25 minutes.
- Add in the diced ham and cook until warmed.
- Taste and add lemon juice, and more salt and pepper as needed.
WHY LEMON JUICE
You’ll notice that in both this soup recipe and in my Pea Soup recipe we add lemon juice.
Lemon juice can do a lot of different things for a recipe. Adding an acid can balance out sweetness in a recipe (and vice versa). It can tenderize meat. It can also cut the heaviness in a recipe that is fatty.
In this recipe, it adds a freshness that works so well with the ham and the peas.
STORING & FREEZING
I love how easy soup is to store and freeze. After allowing this recipe to cool, you can put left overs in an airtight container and stir in the refrigerator for up to three days.
To freeze, place in a sealable container. Allow room for the soup to expand when it freezes. Freeze for up to two months.
Please keep in mind when reheating leftovers, any food not eaten should be discarded and not stored again.
OTHER GREAT WAYS TO USE LEFT OVER HAM
If you have left over ham and need more ways to use it, check out some of our other favorites:
If you loved this soup recipe (or any of my other recipes) come back and leave me a comment to let me know!
Split Pea and Ham Soup
- 1 pound split green peas sorted through for rocks, and rinsed
- 2 teaspoons kosher salt plus more to taste (see note)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 8 cups water
- 2 medium carrots peeled and cut into half moons
- 2 small yellow onions diced
- 2 celery stalks diced
- 8 ounces ham cubbed
- 2 tablespoons lemon juice
- Add the water, salt, pepper, grean peas, and thyme to a large stock pot. Bring to a boil and then reduce to a simmer, covering. Simmer for 1 hour.
- After an hour, add the carrots, onions and celery. Cook for 25 minutes or until the peas are soft and broken down.
- Add in the diced ham and cook about 10 minutes or until it is warmed through.
- Stir in the lemon juice. Taste and add more salt and pepper to taste.