Soup's On, And It's a Classic

This is so easy to make. Save ham bones from Christmas or Easter, wrap well and stick in the freezer.

This soup warms your soul.

This soup warms your soul.

Easy Split Pea Soup with Ham

Prep: 20 minites

Cook time: 1 hr.

Total: 1 hr. 20 minutes

Yield: 8 servings


  • 12 ounces dried split peas

  • 2 tablespoons olive oil

  • 3 carrots peeled and diced into 1/4” cubes

  • 1/2 cup onion chopped

  • 2 stalks celery diced

  • 1 leftover ham bone, ham removed and cut into bite sized pieces reserving 1 1/2 cups to add later

  • 4 sprigs thyme leaves tied with kitchen string

  • 1 bay leaf

  • 8 cups cool water - or more if soup gets too thick

  • salt and pepper to taste


  1. In a large dutch oven, heat olive oil over medium heat. Add carrots, onion, and celery. Saute for five minutes until vegetables are tender.

  2. Add the ham bone, peas, water, thyme and bay leaf. Stir and cover. Heat to a boil and reduce heat to medium low.

  3. Simmer for one hour or until peas have broken apart and soup is thick. In a blender or with an impulsion mixer puree 1/2 of the soup. Remove ham bone and discard. Stir in diced ham and heat through.

  4. Season with salt and pepper. Serve.

Recipe inspired by Garlic and Zest, Photo courtesy of Garlic and Zest

mary van hielFoodComment