Split Pea and Ham Soup Recipe - How to use left over ham after the holidays!

Melt 1 tablespoon of butter in a soup pot over medium-low heat.

Add diced onion, diced celery, and diced carrot to the pot and sweat them until translucent, about 3-4 minutes.

Add 4 cloves of diced garlic and a pinch of salt to the vegetables, continuing to sweat until fully translucent.

Add the bay leaf to the pot.

Stir in the diced leftover ham and the ham bone.

Add 1 pound of split peas to the pot, ensuring there are no rocks in them.

Pour in 1 quart of chicken stock and 2 and 1/2 cups of water.

Bring the mixture to a simmer and let it cook on medium-low heat for about 1 hour and 30 minutes, checking for consistency.

After about 40-45 minutes, check the soup; the peas should be puffing but not fully broken down yet.

After about 1 hour, taste the soup and adjust seasoning with more salt and pepper if needed.

After about 1 hour and 30-40 minutes, the peas should have broken down nicely, and the soup should have a beautiful color.

Remove the ham bone from the soup, ensuring all the meat has fallen off.

Serve the soup in a bowl and add fresh ground pepper on top.

Equipment Needed

Allergens