Split Pea Soup with Ham
Split Pea Soup with Ham
This homemade Split Pea Soup is one of Aaron’s favorites around our house. It’s thick, hearty, and full of tender split peas, vegetables, and plenty of leftover ham. I love recipes like this because they’re simple, filling, and a great way to turn leftover ham into another meal. Just let everything slowly simmer on the stove until the peas break down and the soup becomes wonderfully thick and creamy.
Ingredients
- 2 cups dried green split peas, or one 1-pound bag
- 1 onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 bay leaves
- 1–2 teaspoons minced garlic
- 4 cups chicken or vegetable broth
- 4 cups water
- 3–4 cups leftover ham, chopped
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried dill, plus more if desired
Instructions
- Add the split peas, onion, carrots, celery, bay leaves, garlic, broth, and water to a large pot. Stir everything together, cover, and bring to a boil.
- Once boiling, reduce the heat to a gentle simmer and leave the lid slightly ajar. Simmer for 2–3 hours, stirring occasionally, until the split peas have broken down and the soup has reached your desired thickness.
- Remove and discard the bay leaves.
- Stir in the chopped ham, salt, black pepper, and dried dill. Continue stirring until the ham is heated through. Taste and adjust the seasonings as needed.
- Serve warm. Keep in mind that split pea soup will continue to thicken as it sits and cools.
Notes
This is an Aaron favorite around our house, and it’s one of my favorite ways to use up leftover ham. Don’t worry if the soup looks a little thinner than you want while it’s hot. It thickens quite a bit as it cools. If your leftovers become too thick, just add a little extra broth or water when reheating until it reaches the consistency you like.
Store leftover soup in an airtight container in the refrigerator for up to 4 days.