This recipe for Split Pea Ham Soup contains potatoes and carrots to make it extra warm and hearty!
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Soup is probably the go-to lunch I eat the most often these days. I always make big batches and then freeze it in individual serving size containers. Most soups freeze really well, with the exception of noodles. Noodles can get a bit mushy when you reheat them from frozen, but I still do it – ha!
Split pea soup has always been a favorite of mine, along with just about every other soup out there! I hadn’t made it in awhile, but when I was planning recipes for Spring, it’s the first thing that came to mind!
My recipe includes carrots and potatoes, so it is a bit more of a stick-to-your-ribs comfort food, but peas always remind me of Spring! It’s a delicious soup recipe that you really can enjoy anytime of the year.
I like to add ham to my recipe. I very rarely cook ham, so I never have leftover. When I make this soup, I buy packaged diced ham. It comes diced pretty small which makes it perfect for soup – plenty of ham bits in every bite!
Even though the ham comes fully cooked, I cook it again with the shallots and garlic before adding it into the soup. I like the texture of the ham to be more “meaty” and less mushy, if that makes sense.
Split Pea Ham Soup Recipe
The typical prep work for this recipe is best done while the peas are soaking.
Add the vegetable stock and dried split peas to a large pot. Bring to a boil for 2 minutes. Turn off the heat, cover the pot, and let it sit for an hour.
Meanwhile, chop the shallot, mince the garlic, and dice the carrots and potatoes.
After the peas have been soaking for about 45 minutes, heat the olive oil in a skillet over medium heat. Add the shallot and garlic and cook for 2-3 minutes, until just soft.
Stir in the ham and thyme and cook for another 2-3 minutes.
Add the ham mixture to the pot with the peas and season with salt and pepper. Turn the heat back onto high and bring to a boil. Reduce heat and simmer for another hour, until the peas are tender.
Add the carrots and potatoes and cook until the potatoes are fork-tender, about 30 minutes.
Serve topped with extra ham and black pepper, if desired.
This recipe for Split Pea Ham Soup contains potatoes and carrots to make it extra warm and hearty, yet the peas make it the perfect spring-time soup, as well!
- 16 ounces dried split peas
- 8 Cups vegetable stock * use gluten free, if necessary
- 1 Tablespoon extra virgin olive oil
- 1 large shallot * sliced
- 2 cloves garlic * minced
- 2 Cups ham * diced into small cubes
- 1/2 teaspoon dried thyme
- salt and pepper * to taste
- 2 large carrots * diced
- 1 Cup potatoes * diced
Add the vegetable stock and dried split peas to a large pot. Bring to a boil for 2 minutes. Turn off the heat and let soak for an hour.
While the peas are soaking, dice the shallot, carrots, and potato and mince the garlic. If you are not using pre-diced ham, you'll need to finely dice that, as well.
About 15 minutes before the peas are done soaking, add the olive oil to a large skillet over medium heat. Add the shallot and garlic and cook for 2-3 minutes, until just soft. Mix in the ham and thyme and cook for an additional 2-3 minutes.
Add the ham mixture to the pot with the peas and season with salt and pepper. Turn the heat back on to high and bring to a boil. Reduce heat and simmer for an hour, or until the peas are tender.
Add the carrots and potatoes to the pot and cook until the potatoes are just fork tender, about 30 minutes.
Serve hot. Top with additional ham and black pepper, if desired.
- nutritional information is given as an estimate only and may vary