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.
Serve garnished with a bit of ham and grainy mustard.
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!
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
- Heat the oil in a large pot over medium heat, add the onions, carrots and celery and cook until tender, about 10-15 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- 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.
- 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.
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.
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.
not soup weather here but will keep it in mind for a cold night. sounds mighty tasty.
For ower winter is special. I saved to make in cold days. Sounds delicious Kevin
Kevin, you right – the canned varieties suck, no taste.
This however looks great and I’m sure it’s tasty with that ham.
French Canadian Pea Soup has always been one of my favourites Kevin, even from a can…vive la “Habitant”.
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 🙂
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!
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
I love split pea soup! This reminds me that I haven’t made it in a long time…
Nice photo of your delicious looking soup Kevin!
I love split pea soup! So warming and filling!
The ham bone makes all the difference, doesn’t it, Kevin? Great dish.
Split Pea Soup. So under rated. Wonderful stuff and it looks like you’ve mastered it.
I have been thinking about trying a split pea soup, I keep hearing good things about it, but I’ve never tried it.
Mmm, pea soup. Always a winter favourite.
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!
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!
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!
Hi Kevin, such a pleasure to stop by any time. Just a hint – try lovage instead of parsley, it works wonders with pea soup.
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!
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?
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.
why did you complement the dried peas with frozen ones?
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
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/
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!
Homemade split pea soup is the best! Great recipe, Kevin!
So nice to see a split pea soup recipe in blog land! Love it!
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
LOVE the addition of the mustard seed in there!
Good call Kevin!
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!
This is what we need for cold November days. Thanks Kevin!
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!
Way better than the dinner I had tonight!!
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.
Never heard of ham broth!
Is it the juices from the cooked ham or does it come in a can, like chicken broth.
Anonymous: Here is how I make the ham broth https://www.closetcooking.com/2013/03/ham-broth-and-how-to-cook-smoked-and.html
This is one of my favorite comfort food soups!!
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
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!
One of my favorite soups! Thanks!
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?
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.
Cumin also works well in split pea soup.
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.