Yellow Split Pea Soup with Ham is the perfect use of the holiday ham bone to make a hearty, comforting and traditional soup. This delicious split pea soup recipe is simmered slowly to get the perfect thickness from the split peas and to let all the additional aromatics come together.
Disclosure: I was compensated for this post by Alberta Pulse Growers. All opinions and experiences are my own.
Want more amazing soups to use that ham bone with, then try our Ham and Bean Soup (Crock Pot Recipe) or this amazing Ham Bone Soup Recipe. Never throw a ham bone out when you can easily make an amazing soup from it.
How Healthy is Split Pea and Ham Soup?
Yes, yellow split pea soup with ham is very healthy; it is full of protein and high in fibre. Split peas are fast and easy to use; no soaking is needed, just a quick rinse and once over for any foreign objects, and into your pot they go.
Alberta grows a variety of peas, lentils, beans, and chickpeas which are in a group called pulses. Field peas are our largest crop out of them all. They are grown all over Alberta. Yellow peas make up the majority of what is grown here at about 80-90%, while green peas are fewer at the 10-20% mark. Our soup today can be made with either yellow or green split peas, but the yellow is just so pretty for fall. Make a green soup with your leftover ham at Easter in the spring.
Canada exports about 95% of its pulse crops and is the largest exporter of peas and lentils in the world.
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What Spices to put in Ham and Split Pea Soup?
The ingredients are simple, and the spices are minimal, as you want the split peas and ham to be enhanced but not masked. For me, I just like a bit of thyme and a couple of bay leaves; you get a lot of flavors not only from the split peas and ham but from all the other vegetables too.
We hold off on the salt until the very end, as some hams are very salty. You can substitute smoked ham hocks for the ham bone if you like, as these may be easier to get year-round. I was able to get a ham bone for this soup from my butcher. Using the ham hocks will give the soup a smoky flavor but again, watch the salt as they are even saltier than a ham bone.
Ingredients
Canola oil (it is better than olive oil for this soup as it has a milder flavor than olive oil)
Celery stalks, diced
Carrots, peeled and diced
Large sweet onion, diced
Cloves of garlic, minced
Leftover ham bone with some meat on it
Yellow split peas, rinsed and drained
Dried thyme
Bay leaf
Fresh ground black pepper
Chicken stock (no salt added)
Cooked ham, diced
Water
Kosher salt to taste
Parsley or chives, chopped for garnish
How To Make Split Pea Soup with Ham
This soup is easily made and simmers on your stovetop on a brisk fall day, getting ready to warm your soul. Don’t just leave it for the fall, though; this soup is amazing in the winter and spring too.
Before you start making the soup, have your split peas ready by rinsing them in a colander and then looking for any foreign matter.
Add the canola oil to a large stock pot and heat over medium heat.
Add the diced onions, carrots, and celery and sauté for 5 -10 minutes until softened, then add the minced garlic and stir for 30 seconds.
Then add the ham bone, yellow split peas, dried thyme, bay leaves, fresh ground pepper, chicken stock, and diced ham to the pot. Stir to mix everything together.
Bring to a boil. Skim off any foam that forms on the top of the soup with a spoon.
Place the lid on the pot slightly ajar and simmer on low heat for about 2 hours, stirring occasionally, making sure the peas do not stick to the bottom of the pot.
Monitor the level of the liquid, and if it seems low, add 1-2 cups of water as needed. I like to use warm or hot water, so it doesn’t stop the cooking process. Just heat it briefly in the microwave in a glass measuring cup.
Your soup is done when the peas are tender and just starting to break down and the soup is thick.
Remove the ham bone from the pot and remove the meat that is remaining on the bone. Dice the meat and add it back to the pot.
Adjust Seasoning
Taste for seasoning and adjust accordingly, with Kosher salt and fresh ground pepper as desired.
Garnish each bowl with a sprinkling of chopped parsley or chopped chives. I also like to put a bit of warm ham on top too.
Lastly, serve with toasted crostini or bread for dipping.
Note: I used no salt added chicken stock as the ham can be quite salty. Just be aware of the salt content of your ingredients. Remember, you can always add salt; it’s difficult to remove it.
How do you Thicken Split Pea Soup with Ham?
This is done very easily as your soup cooks, the split peas break down, and the soup thickens; no need for flour or any thickening agents. For me, the soup may get too thick too fast, so I add in a bit of hot water as needed. This doesn’t dilute the soup at all, as it is absorbed again by the split peas.
Can you Freeze Split Pea Soup with Ham?
Split pea soup can be frozen for up to 3 months. Make sure that the soup has been completely cooled, and then transfer it into an air-tight freezer container. You can freeze it all together or make individual portions for later use. It is best if it is thawed overnight in the refrigerator. Then gently warm it in the microwave or on low heat on the stovetop.
Split pea soup will last initially in the refrigerator for about 5-6 days.
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Yellow Split Pea Soup with Ham
Ingredients
- 1 tbsp Canola oil
- 5 celery stalks diced
- 4 carrots peeled and diced
- ½ large sweet onion diced
- 2 cloves of garlic minced
- 1 ham bone with some meat on it
- 1 lb 500 g yellow split peas, rinsed and drained
- 2 tsp dried thyme
- 2 bay leaves
- ½ tsp fresh ground pepper
- 8 cups chicken stock no salt added
- 2 cups ham diced
- 1-2 cups water
- Kosher salt to taste
- Parsley or chives chopped for garnish
Instructions
- Add the canola oil to a large stock pot and heat over medium heat.
- Add the diced onions, carrots, and celery and sauté for 5 -10 minutes until softened, then add the minced garlic and stir for 30 seconds.
- Then add the ham bone, yellow split peas, dried thyme, bay leaves, fresh ground pepper, chicken stock, and diced ham to the pot. Stir to mix everything together.
- Bring a boil. Skim off any foam that forms on the top of the soup with a spoon.
- Place the lid on the pot slightly ajar and simmer on low heat for about 2 hours, stirring occasionally, making sure the peas do not stick to the bottom of the pot.
- Monitor the level of the liquid, and if it seems low, add 1-2 cups of water as needed. I like to use warm or hot water, so it doesn’t stop the cooking process.
- Your soup is done when the peas are tender and just starting to break down and the soup is thick.
- Remove the ham bone from the pot and remove the meat that is remaining on the bone. Dice the meat and add it back to the pot.
- Taste for seasoning and adjust accordingly, with Kosher salt and fresh ground pepper as desired.
- Garnish each bowl with a sprinkling of chopped parsley or chopped chives. I like to add a little diced warm ham to the top of the soup too.
- Serve with toasted crostini for dipping.
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