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Split Pea Soup

[heart_this] · Nov 25, 2013 · 50 Comments

Split Pea Soup

A bowl of a good split pea soup is pure comfort food and a great way to enjoy that leftover ham bone!

As with a lot of roasts I sometimes think that I have more fun with the ham leftovers than the initial meal and I always like to start off with that precious ham bone! The ham bone is perfect for simmering for hours in soups and stocks to bring out all of its flavour imparting it into the soup. You can use a ham bone in a lot of different soups but my favourite has to be the classic split pea soup which is a bowl of comfort food on a chilly day. With the days getting colder I knew that I would be using the bone from the gingersnap crusted ham that I made last week and it was the perfect opportunity to update my split pea soup recipe with some new photos!
This split pea soup is super easy to make where you really just need to saute some vegetables, throw everything into the pot along with the ham bone and then simmer for a few hours letting all of the flavours come out while the split peas cook. I like to go with a ham broth for this soup but chicken broth or vegetable broth also work. If you have any leftover ham meat, it makes a great addition and I like to finish everything of with a hit of grainy mustard and lemon juice.

Split Pea Soup
Serve garnished with a bit of ham and grainy mustard.

Split Pea Soup
Split Pea Soup

Split Pea Soup

Split Pea Soup

Prep Time: 15 minutes Cook Time: 1 hour 45 minutes Total Time: 2 hours Servings: 6

A bowl of a good split pea soup is pure comfort food and a great way to enjoy that leftover ham bone!

ingredients
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 6 cups ham broth or chicken broth or vegetable broth
  • 1 pound split peas, picked over
  • 1 ham bone
  • 2 bay leaves
  • salt, pepper and cayenne to taste
  • 1 tablespoon grainy mustard
  • 1 tablespoon lemon juice
directions
  1. Heat the oil in a large pot over medium heat, add the onions, carrots and celery and cook until tender, about 10-15 minutes.
  2. Add the garlic and thyme and cook until fragrant, about a minute.
  3. Add the liquid, split peas, ham bone and bay leaves, bring to a boil, reduce the heat and simmer until the spit peas are soft and just starting to fall apart, about 1-2 hours.
  4. Remove the ham bone and bay leaves, season with salt, pepper and cayenne to taste, mix in the mustard and lemon juice and optionally puree with hand blender to desired consistency.
For Slow Cooker: Optionally implement steps 1 & 2 and then place everything into the slow cooker and cook on low for 8-10 hours or on high for 3-5 hours.
Option: Add a parmesan rind to simmer in the soup and remove before serving.
Option: Add two cups diced ham at the end and cook for 5 more minutes.
Option: Add one cup fresh or frozen peas at the end and cook for 5 more minutes.
Option: Add 1 teaspoon smoked paprika.
Option: Serve garnished with grainy mustard, sour cream, paprika, ham, etc.
Option: For vegetarian use vegetable broth and omit the ham bone.
Nutrition Facts: Calories 388, Fat 6g (Saturated 1g, Trans 0), Cholesterol 7mg, Sodium 415mg, Carbs 59g (Fiber 20g, Sugars 12g), Protein 25g

Nutrition by: Nutritional facts powered by Edamam
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Crockpot, Food, Gluten-free, Ham, Pork, Recipe, Slow Cooker, Soup, Vegetarian

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Reader Interactions

Comments

  1. Vicki says

    January 7, 2008 at 5:05 am

    I love pea soup! If you ever come across whole dried peas, instead of split, give those a try. It gives the soup a whole different texture.

    Reply
  2. maybahay says

    January 7, 2008 at 12:06 pm

    not soup weather here but will keep it in mind for a cold night. sounds mighty tasty.

    Reply
  3. Sylvia says

    January 7, 2008 at 12:57 pm

    For ower winter is special. I saved to make in cold days. Sounds delicious Kevin

    Reply
  4. Peter M says

    January 7, 2008 at 1:33 pm

    Kevin, you right – the canned varieties suck, no taste.

    This however looks great and I’m sure it’s tasty with that ham.

    Reply
  5. Bellini Valli says

    January 7, 2008 at 2:13 pm

    French Canadian Pea Soup has always been one of my favourites Kevin, even from a can…vive la “Habitant”.

    Reply
  6. Cynthia says

    January 7, 2008 at 2:37 pm

    Kevin thanks for reminding me of this soup. I have a ham bone left over from the holidays and I know what I am going to do with it 🙂

    Reply
  7. Nora B. says

    January 7, 2008 at 2:48 pm

    Your pea soup looks so comforting.

    Alas, your post came too late. I think the ham-man threw the bone out. He went through 2 legs of ham last month!

    Reply
  8. Nora B. says

    January 7, 2008 at 2:51 pm

    p/s: just came to mind that this would make a good entry for the Legume food event that Susan of The well-seasoned cook is hosting:
    http://thewellseasonedcook.blogspot.com/2008/01/my-legume-love-affair-event.html

    Reply
  9. Deborah says

    January 7, 2008 at 4:03 pm

    I love split pea soup! This reminds me that I haven’t made it in a long time…

    Reply
  10. Proud Italian Cook says

    January 7, 2008 at 6:26 pm

    Nice photo of your delicious looking soup Kevin!

    Reply
  11. JennDZ - The Leftover Queen says

    January 7, 2008 at 6:42 pm

    I love split pea soup! So warming and filling!

    Reply
  12. Anonymous says

    January 7, 2008 at 10:14 pm

    The ham bone makes all the difference, doesn’t it, Kevin? Great dish.

    Reply
  13. Greg says

    January 7, 2008 at 10:28 pm

    Split Pea Soup. So under rated. Wonderful stuff and it looks like you’ve mastered it.

    Reply
  14. Pam says

    January 8, 2008 at 12:32 am

    I have been thinking about trying a split pea soup, I keep hearing good things about it, but I’ve never tried it.

    Reply
  15. Ferdzy says

    January 8, 2008 at 12:50 am

    Mmm, pea soup. Always a winter favourite.

    Reply
  16. Susan says

    January 8, 2008 at 3:02 am

    I’m so glad the very first entry to “My Legume Love Affair” is an old-time classic. No better use for a ham bone. Thanks for joining in, Kevin!

    Reply
  17. Anonymous says

    January 16, 2008 at 10:32 pm

    i have to be honest, i have never like pea soup, but when my girlfriend found this recipe and made it for me…holly hell! It was an amazing recipe. We get our veggies from Celebrity Foods and this was a great twist to our meals! Thank you!

    Reply
  18. Meg Wolff says

    February 20, 2008 at 1:13 pm

    Split pea is one of my favorites too. I found your site through The Well Seasoned Cook. And you are right … much better with fresh ingredients!

    Reply
  19. Anonymous says

    January 20, 2009 at 12:41 am

    Hi Kevin, such a pleasure to stop by any time. Just a hint – try lovage instead of parsley, it works wonders with pea soup.

    Reply
  20. Anonymous says

    March 19, 2009 at 1:57 pm

    Great idea to add the frozen whole peas for texture at the end… I’m going to try that next time I make mine:
    http://hurstbeanblog.com/2009/03/19/split-pea-and-asparagus-soup/

    Thanks!

    Reply
  21. Fred says

    February 25, 2010 at 10:25 pm

    Made my first pot ever of split-pea soup. After simmering for three hours the peas maintained their original shape and character…not thickened and almost pureed as I have always experienced. What did I do wrong?

    Reply
  22. Kevin says

    February 26, 2010 at 12:11 pm

    Fred: Normally the peas should be cooked after 2-3 hours and have that thickened pureed texture. It might be possible that you had a particularly old batch of peas… In this situation you could use an immersion blender to puree them.

    Reply
  23. brooke says

    September 27, 2011 at 11:35 pm

    why did you complement the dried peas with frozen ones?

    Reply
  24. Christen says

    December 21, 2011 at 8:22 pm

    Kevin; thanks for the great recipe. I just had a bowl of split pea and ham soup, adding the cracked red pepper and the frozen peas added the texture and spice that made this soup above the others. Christen
    Katy, TX

    Reply
  25. Anonymous says

    September 22, 2012 at 11:32 am

    Kind Greetings Kevin!
    I recently used your recipe as a loose reference.. turned out great. Thanks for the recipe and idea!
    Here's the outcome…
    http://dellacucinapovera.com/2012/09/18/ham-pea-soup/

    Reply
  26. Tieghan says

    November 25, 2013 at 1:31 pm

    I just made my first ham a few days ago and have been searching for what to do with the bone. SO exited for this soup!

    Reply
  27. A SPICY PERSPECTIVE says

    November 25, 2013 at 1:33 pm

    Homemade split pea soup is the best! Great recipe, Kevin!

    Reply
  28. Marian (Sweetopia) says

    November 25, 2013 at 4:01 pm

    So nice to see a split pea soup recipe in blog land! Love it!

    Reply
  29. Arica Hun says

    November 25, 2013 at 5:23 pm

    Have never heard of mustard being a garnish on soup before. Somehow you made split pea look photogenic and appetizing though! I'd like a bowl (or two) pls

    atelier zozo

    Reply
  30. vanillasugarblog says

    November 25, 2013 at 8:59 pm

    LOVE the addition of the mustard seed in there!
    Good call Kevin!

    Reply
  31. Nancy A says

    November 25, 2013 at 11:34 pm

    This is weird, I just recently discovered I like split pea soup and wished for a good recipe. And, here it is! I had never eaten it before and over the weekend had a bowl and was it ever good!

    Reply
  32. Aimee @ Simple Bites says

    November 26, 2013 at 1:22 am

    This is what we need for cold November days. Thanks Kevin!

    Reply
  33. ChristineLV says

    November 26, 2013 at 2:04 am

    I just made Split Pea Soup after our Thanksgiving Fellowship at church. I saw a recipe that used Herbs de Provence and I had a blend, so I tried it. It is really good although the herbs seem to be a bit overbearing with the first couple bites, then seem to mellow out. I may have had a too heavy hand. But overall, a success!

    Reply
  34. marla says

    November 26, 2013 at 2:16 am

    Way better than the dinner I had tonight!!

    Reply
  35. Anonymous says

    November 26, 2013 at 2:41 am

    Love split pea soup. I'm on a soup kick so will have to do this next. When my daughter was little she wouldn't eat peas do when I made split pea soup I would blend it smooth and call it ham soup and she would eat it until she somehow figured out it was peas and never ate it again.

    Reply
  36. Anonymous says

    November 26, 2013 at 4:37 am

    Never heard of ham broth!
    Is it the juices from the cooked ham or does it come in a can, like chicken broth.

    Reply
  37. kevin says

    November 26, 2013 at 10:01 am

    Anonymous: Here is how I make the ham broth https://www.closetcooking.com/2013/03/ham-broth-and-how-to-cook-smoked-and.html

    Reply
  38. Julie @ Table for Two says

    November 26, 2013 at 6:59 pm

    This is one of my favorite comfort food soups!!

    Reply
  39. Kristin Nicole says

    November 27, 2013 at 4:42 am

    I have never been a huge fan of split pea soup, but I have to say this looks DELISH! This used to be my dad's favorite growing up, maybe if I make this, instead of the canned soup he will eat it! 😉 haha

    Reply
  40. Sarah says

    December 2, 2013 at 6:59 pm

    I've always loved split pea soup and this is pretty much how I grew up eating it, but the mustard, cayenne, and lemon juice at the end really add something special to this soup!

    Reply
  41. Joanne says

    January 12, 2014 at 6:33 pm

    One of my favorite soups! Thanks!

    Reply
  42. Michelle Sowards says

    January 15, 2014 at 3:24 pm

    I love split pea soup and am using this recipe today. I'm doing mine one the crock pot. One question, I love small drop dumplings in mine, is it possible to do them in the crock pot?

    Reply
  43. kevin says

    January 15, 2014 at 3:40 pm

    Michelle Sowards: Drop dumplings will work, 20 minutes from when you want to eat crank the slow cooker up to high and drop in the dumplings and let cook until the dumplings are ready, maybe 10-20 minutes.

    Reply
  44. Anonymous says

    January 25, 2014 at 11:47 pm

    Cumin also works well in split pea soup.

    Reply
  45. Anonymous says

    November 10, 2014 at 11:28 pm

    I actually reduced recipe in half found that instead of 3 cups of chicken broth 11/2 plus about 2 cups water. Only had uncured bacon added about 2 slices with everything….cut in small pcs. Hmmmm!

    Reply
  46. sven.can says

    November 28, 2015 at 12:57 am

    I always add celery root to pea soup. Dutch tradition I guess. You peel it and cut it into cubes. Looks like potato and has the same texture when cooked. Wonderful celery flavour.

    Reply
  47. Carol says

    March 12, 2019 at 7:51 pm

    Lovely recipe and great photography. Really. You took a bowl of green mush and made it look inviting, not easy to do.

    On a separate note: I like to add a dash of cooking sherry with a touch of sour cream when serving split pea soup. It takes it from soup to an experience. Try it, you’ll see.

    Reply
  48. Donna B says

    June 22, 2019 at 9:43 am

    I was really looking forward to trying the mustard and lemon juice in this recipe but realised at the end I didn’t have the mustard. That said, this is still one of the best pea and ham soup recipes I’ve made, even though most of the ingredients are the same as the others I’ve tried. Will get some grainy mustard and add to the rest with the lemon, but definitely a keeper. I do find your site a little difficult to read because of so many ads but you certainly have some good recipes. Thanks for sharing. 😊

    Reply
  49. Lynn says

    February 9, 2020 at 11:20 am

    Hi Kevin!
    Love your recipes!
    What can I use if I don’t have a ham bone?

    Reply
    • kevin says

      February 10, 2020 at 12:50 pm

      You can simply omit the ham bone completely or add ham and/or cooked bacon! Enjoy!

      Reply

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