Split Pea Soup with Ham is one of my favorite soups. I love a good Split Pea Soup, especially when it’s made with ham or sausage. This one is breathtaking! That’s a tall order for a soup, but it’s really amazing.

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I soak the split peas for several hours. This allows the phythates to be released (which cause all kinds of digestive issues). After soaking the peas I boil them, then add red potatoes, carrots, celery, onions, garlic and a leek. I use either vegetable broth or chicken broth to cook them in (plus a little water), then I add bay leaves, lemon juice, and salt and pepper. That’s it, yet it makes a sensational soup.

This is one of those recipes where I was initially trying to use up a lot of ingredients and the result was really good. I started with the recipe on the back of the H-E-B green split peas (dry) package and made so many additions it didn’t look like that recipe at all by the time I was finished.

You can make this vegan or vegetarian, by simply omitting the meat. Or, you can try my Vegan Split Pea Soup recipe. Both are really delicious, healthy, and low calorie choices along with being gluten free.

If you’re looking for a dynamite soup on cool, fall or winter nights, that’s one of those stick-to-your-ribs kind of soups, then Split Pea Soup with Ham (or you can make it with sausage) is the way to go. Each mouthful is incredible, and if you’ve never tried Split Pea Soup before because you’re turned off by the green things swimming around in the soup, then give this recipe a try. You won’t turn your nose up at Split Pea Soup with Ham ever again. 🙂

When I first posted this recipe in July 2012, I was very new to the blogging world. I had started my blog a month beforehand, and I had no clue about taking good pictures. The few I had for this recipe were taken at night and I didn’t even know how to focus the camera back then!

They were not only deplorable, the pictures were downright embarrassing. I’ve been systematically going through my old posts and adding recipe cards and upgrading the pictures by remaking recipes where necessary. I recently remade Split Pea Soup with Ham (October 2014) and now I have a few better pictures to show off this tasty and hearty soup. It’s such a good soup I hope you try it sometime.

Split Pea Soup with Ham is chocked full of veggies and ham and tastes marvelous.

While we served Split Pea Soup with Ham with a side of bread, this soup is really scrumptious with cornbread.

After soaking the split peas, this soup can be ready in about an hour.

Here’s what I did.

Soak split peas covered with water for five hours or overnight. Rinse and drain. Add peas with vegetable broth to a large Dutch oven.

Add water and bring to a boil. Boil for 30 minutes.

These are the other ingredients you will need.

While split peas are boiling, cut up veggies. Add potatoes, carrots, onions, celery, leeks, garlic and bay leaves.

Add salt and pepper, diced ham and lemon juice. 

Cover and bring to a boil again. Simmer about 30 more minutes until veggies are fork tender and split peas have softened.

Soup’s on!

Garnish with fresh parsley and freshly cracked black pepper, if desired.

Split Pea Soup with Ham is one of those southern soups that I didn’t grow up eating, but I’m a convert now! I love this stuff.

Here’s the recipe.

SPLIT PEA SOUP WITH HAM

(Recipe inspired by H-E-B brand green split peas)

Split Pea Soup with Ham

Teresa Ambra

Split Pea Soup with Ham is chocked full of garden veggies and is a tasty and delicious chowder your family will love on cool, fall and winter nights. Serve with cornbread for a hearty and satisfying supper. This recipe is gluten free.

No ratings yet

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Main Dish, Soups, Stews & Chowders

Cuisine Southern

Servings 10

Calories 246 kcal

Equipment

• 1 large stock pot with lid
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 sharp knife to cut vegetables
• 1 vegetable peeler

Ingredients

  

1x2x3x

• 1 lb. green split peas soaked overnight or at least 5 hours
• 1 lb. petite red potatoes cut in quarters or cubed
• 1 leek green top removed, washed thoroughly and diced
• 1 large onion chopped
• 1 cup carrot chips or sliced carrots
• 3 ribs celery diced
• 3-4 cloves garlic sliced or minced
• 24 oz. ctn. chicken broth or vegetable broth
• 1/2-3/4 tsp. ground black pepper
• 1 tsp. sea salt or kosher salt
• 2 cups ham chopped
• 2 tbsp. lemon juice
• 3 whole bay leaves
• 1 qt. water
• 1 tsp. Fresh parsley for garnish, if desired
• 1/8 tsp. ground black pepper for garnish, if desired

Instructions

 

• Place peas in stock pot with water and chicken or vegetable broth.
• Bring to a boil, then reduce heat and simmer 30 minutes.
• Add potatoes, leek, onion, carrots, celery, garlic, ham, salt and pepper, lemon juice, and bay leaves.
• Continue cooking at least 30 minutes or more until vegetables are tender and peas are softened.

Notes

NOTE: Preparation time does not include time required to soak split peas.

 

Recipe inspired from H-E-B.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 246kcalCarbohydrates: 40gProtein: 19gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 897mgPotassium: 876mgFiber: 13gSugar: 6gVitamin A: 2433IUVitamin C: 10mgCalcium: 62mgIron: 3mg

Keyword ham, main dish, soup, split pea soup with ham, split peas

Tried this recipe?Let us know how it was!

Every spoonful of Split Pea Soup with Ham is so delectable. This soup has a chunky texture with all the veggies.

Split Pea Soup with Ham is a great soup on nights where you want something hearty and satisfying, but don’t want to spend all day in the kitchen!

Split Pea Soup with Ham has always been one of my favorite soups (next to Tomato Soup). 🙂

You may also enjoy these delicious recipes!

Vegan Split Pea Soup

15 Bean Soup with Veggies

Ham and Lima Bean Soup

Split Pea Soup with Ham

Teresa Ambra

Split Pea Soup with Ham is chocked full of garden veggies and is a tasty and delicious chowder your family will love on cool, fall and winter nights. Serve with cornbread for a hearty and satisfying supper. This recipe is gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Main Dish, Soups, Stews & Chowders

Cuisine Southern

Servings 10

Calories 246 kcal

Equipment

• 1 large stock pot with lid
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 sharp knife to cut vegetables
• 1 vegetable peeler

Ingredients

  

1x2x3x

• 1 lb. green split peas soaked overnight or at least 5 hours
• 1 lb. petite red potatoes cut in quarters or cubed
• 1 leek green top removed, washed thoroughly and diced
• 1 large onion chopped
• 1 cup carrot chips or sliced carrots
• 3 ribs celery diced
• 3-4 cloves garlic sliced or minced
• 24 oz. ctn. chicken broth or vegetable broth
• 1/2-3/4 tsp. ground black pepper
• 1 tsp. sea salt or kosher salt
• 2 cups ham chopped
• 2 tbsp. lemon juice
• 3 whole bay leaves
• 1 qt. water
• 1 tsp. Fresh parsley for garnish, if desired
• 1/8 tsp. ground black pepper for garnish, if desired

Instructions

 

• Place peas in stock pot with water and chicken or vegetable broth.
• Bring to a boil, then reduce heat and simmer 30 minutes.
• Add potatoes, leek, onion, carrots, celery, garlic, ham, salt and pepper, lemon juice, and bay leaves.
• Continue cooking at least 30 minutes or more until vegetables are tender and peas are softened.

Notes

NOTE: Preparation time does not include time required to soak split peas.

 

Recipe inspired from H-E-B.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 246kcalCarbohydrates: 40gProtein: 19gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 897mgPotassium: 876mgFiber: 13gSugar: 6gVitamin A: 2433IUVitamin C: 10mgCalcium: 62mgIron: 3mg

Keyword ham, main dish, soup, split pea soup with ham, split peas

Tried this recipe?Let us know how it was!