Split Pea and Ham Soup

  • Split Pea and Ham Soup

Full of pork flavor with out having to use a ham bone. Warm, rich, and comforting on a cold winters day.

Split Pea and Ham Soup

Also seen on Cooking Is A Hoot


2 tablespoons butter
1/2 onion ( medium, finely chopped )
7 cups water
1 pound sliced ham ( ham steak {skin removed and cut into quarters} )
3 bacon strips ( thick )
1 pound split peas ( green, make sure to rinse them before using them )
1 teaspoon thyme ( dried, or two sprigs fresh thyme )
2 bay leaves
1 carrots ( medium, cut into small pieces )
1 celery ( rib, cut into small pieces )


Heat butter in your large sweet dutch oven {i still love mine!} over medium high heat. Add onion when butter starts to foam. Stir frequently until the onions are softened. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to a simmer. Stir frequently so peas won’t stick to the bottom. Once simmering reduce heat to low and cover. Simmer for 45 minutes or until the peas are tender.
Remove ham steak and cover with foil or plastic wrap. {This prevents the ham from drying out} Set this aside. Stir in chopped carrots and celery. Continue to simmer covered until the vegies are tender about another 30 minutes.
Shred the ham steak into bite sized pieces with two forks. Now it is time to remove the thyme sprigs, bay leaves, and bacon slices. Once those are removed stir in the shredded ham steak.
Serve with salt and pepper so it can be added to your taste preference.
Enjoy this beautiful comforting soup!

Adapted from America's Test Kitchen


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