Split Pea and Ham Soup

Even though it is officially Spring, it’s still cool here in the southeast. During these chilly weeks, before Spring shows up to stay, this flavorful soup will surely hit the spot.

This particular recipe is delicious and the best Split Pea and Ham soup I have tasted. If you have some leftover Easter ham, put it to good use and make this soup (remember to add the ham bone for even more flavor).

Split Pea and Ham Soup (Culinary Ginger)


2 tablespoons olive oil

1 yellow onion, diced

4 medium carrots, diced

2 stalks celery, diced

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 cups cooked ham, diced

1 pound green split peas, rinsed

8 cups chicken stock

1 dried bay leaf


Heat a large dutch oven over medium-high heat and add olive oil. When hot, add onions, carrots, and celery. Sprinkle with salt and pepper. Saute until softened.

Once vegetables are soft, add ham, split peas and chicken stock. Stir. Add bay leaf.

Turn heat down to medium-low and cover pot. Continue to simmer soup for 1 hour, stirring every 15 minutes.

Taste for seasonings, add as needed.


The bowl and plate are Fiesta by Homer Laughlin, proudly made in America!

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