Split Pea Soup with Ham
Split Pea Soup with Ham has been a favorite of mine since childhood. And this Split Pea Soup recipe has it all – a thick, creamy base with loads of ham flavor plus added texture from the carrot and celery added later in the cooking process.
This split pea soup with ham has a rich, cooked-all-day flavor that I can’t get enough of. This soup recipe is one I lovingly worked on for years, and it is regularly requested by family and friends for casual fall get togethers. It’s a comfort food classic that’s perfect for a chilly night in.
Servings
6
Ready In:
2 hr 15 min
Good For:
Lunch, Dinner
Split Pea Soup with Ham Ingredients
- 9 cups chicken or turkey stock
- 1 lb split peas
- 1 cup sweet onion, chopped
- 2 tbsp olive oil
- 4 oz pancetta, diced
- 4 oz Canadian bacon, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 4 garlic cloves, minced
- 1 tsp kosher salt
- 1 tsp ground pepper
- 1 tsp fresh thyme, chopped
- 2 bay leaves
Cook’s Note:
Make sure to use stock or bone broth in this soup recipe. Stocks and bone broths are much richer in flavor than traditional broth. I use Golden Ladle Organic Chicken Sipping Bone Broth or Trader Joe’s Organic Free-Range Chicken Stock in this split pea soup with ham.
During the Fall months, Trader Joe’s has a delicious Turkey Stock for the holidays. I stock up on this (see what I did there?) every year – it is delicious in this split pea soup recipe!
Step by Step Instructions
Step 1
Add olive oil to a large dutch oven and heat over medium heat. Add pancetta and Canadian bacon and cook until lightly browned, about 7 minutes.
Step 2
Add onion, garlic, and spices. Continue cooking over medium heat until onion is translucent, about 5 minutes.
Step 3
Add the stock and split peas and bring to a boil. Reduce heat to low and cook, covered, for 1 hour.
Step 4
Add the carrots and celery and stir to combine. Continue cooking, uncovered, for an additional 45 minutes, stirring occasionally.
Step 5
Taste for seasoning and add salt and pepper as necessary. Remove bay leaves and serve, topping with additional fresh thyme leaves if desired.
Need something to dip into that bowl of split pea soup with ham? Thought so. Try these Easy Drop Biscuits! You can bake them while the soup simmers!
Split Pea Soup with Ham
Ingredients
- 9 cups Chicken or Turkey Stock (see notes)
- 1 lb Split Peas
- 1 cup Sweet Onion, chopped
- 2 tbsp Olive Oil
- 4 oz Pancetta, diced
- 4 oz Canadian Bacon, diced
- 1 cup Carrot, diced
- 1 cup Celery, diced
- 4 cloves Garlic, diced
- 1 tsp Kosher Salt
- 1 tsp Black Pepper, freshly ground
- 1 tsp Fresh Thyme Leaves, chopped
- 2 Bay Leaves
Instructions
- Add olive oil to a large dutch oven and heat over medium heat. Add pancetta and Canadian bacon and cook until lightly browned, about 7 minutes.
- Add onion, garlic, and spices. Continue cooking over medium heat until onion is translucent, about 5 minutes.
- Add the stock and split peas and bring to a boil. Reduce heat to low and cook, covered, for 1 hour.
- Add the carrots and celery and stir to combine. Continue cooking, uncovered, for an additional 45 minutes, stirring occasionally.
- Taste for seasoning and add salt and pepper as necessary. Remove bay leaves and serve, topping with additional fresh thyme leaves if desired.
Cook's Notes
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