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Ham and Split Pea Soup Recipe - A Great Soup

Ham and Split Pea Soup Recipe - A Great Soup

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
Chef John

Chef John

With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 1187 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
  2. Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
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Reviews

BILL556
45

BILL556

11/5/2011

Try this with the addition of Masoor Dal (red, split lentils). The lentils tend to disintegrate and give the soup a thickness that's quite appealing.

Juliet
30

Juliet

12/7/2011

Amazing, I've never made split pea soup. I added a little veg oil instead of butter. I did cook the diced onions and diced celery until it was translucent. I did add green onions as well. Then added left over ham from Thanksgiving from Logan Farms and also the Sausage from Bone Daddy's. I stirred for a few. Then added the split peas stirred it infor a couple of minutes before I added the Chicken Stock. I covered all with the chicken stock. Then a pinch of salt and pepper. Boiled it for 45 min. Stirred it continusly. Then lowered temp to simmer the rest for an hour and 15mins. My husband couldnt get enough of it. Its was incredidble. Thank you

Kimberly
24

Kimberly

3/5/2012

I'd give this soup 100 stars if I could!! I found Chef John's recipe on Foodwishes.com and made it at least 5 times now. Even when I double the recipe it doesn't hang around long enough for me to get my fill and I crave it until I make more. Works well either on the stove top as stated, or in the crock pot (do step one as stated, then throw it all in the crock pot on low for about 8 hours). Simply delicious!!

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