Ham and Split Pea Soup

This ham and split pea soup is a hearty and comforting meal on chilly winter nights and perfect for using up leftover ham from Christmas or Easter!

Looking for ways to use up your leftover ham? Look no further than this ham and split pea soup! This soup is one of my *favorite* ways to put ham and a ham bone to good use. Remix your leftover ham into a cozy and hearty winter meal, complete with croutons (please don't skip the croutons!).

The best thing about this recipe is that it's pretty simple and hands off, especially if you use the Instant Pot method -- you don't even have to soak the split peas beforehand! To make things even simpler, you can buy precut a frozen mirepoix blend of carrots, celery and onions to get the recipe going without much prep.

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Ham and Split Pea Soup

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• Author: Lacretia Taylor

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Description

This ham and split pea soup is a hearty and comforting meal on cozy winter nights and perfect for using up leftover ham from Christmas or Easter!

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Ingredients

Units USM Scale 1x2x3x

• 1 pound (16 ounces) green split peas
• 1 tablespoon olive oil
• 1 large onion, diced into ¼-inch pieces
• 4 carrots, quartered lengthwise, then diced into ¼-inch pieces
• 4 stalks of celery, diced into ¼-inch pieces
• 3 cloves of garlic, minced
• 2 teaspoons dried thyme
• ½ teaspoon smoked paprika
• ½ teaspoon coriander
• ½ teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon pepper, plus more to taste
• 4 cups chicken broth
• 4 cups water
• 1 large bay leaf
• 1 leftover ham bone
• 2 cups diced cooked ham
• 1 tablespoon lemon juice (plus more to taste)

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Instructions

1. Rinse the split peas under cold running water and remove stones or other foreign debris.
2. In a large dutch oven or other heavy-bottomed pot, add the olive oil, carrots, onion and celery, and saute over medium heat until the onion is translucent and tender, 5-8 minutes. Add the garlic and saute until fragrant, about 1 minute.
3. Add thyme, paprika, coriander, cumin, oregano, garlic powder, onion powder, salt, pepper, chicken broth, water, bay leaf, split peas and ham bone to the pot and bring the liquid to a boil over high heat, then reduce heat to low and simmer until the split peas have softened, about 90 minutes to 2 hours, stirring occasionally. Fish out the bay leaf and the ham bone.
4. Stir the soup, or puree with an immersion blender if you want an ultra smooth texture.
5. Add diced ham, lemon juice, plus salt and pepper to taste, and heat through, about 10 minutes.
6. Top with croutons and serve hot.

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Notes

Instant Pot Instructions:

1. In saute mode, add the olive oil, carrots, onion and celery, and cook until the onion is translucent and tender, 5-8 minutes. Add the garlic and saute until fragrant, about 1 minute.
2. Add thyme, paprika, coriander, cumin, oregano, garlic powder, onion powder, salt, pepper, chicken broth, water (reduce to 2 cups), bay leaf, split peas and ham bone to the Instant Pot and set the IP on high for 15 minutes.
3. Allow IP to naturally depressurize for 15 minutes, then quick release and fish out the bay leaf and the ham bone.
4. Stir the soup, or puree with immersion blender if you want an ultra smooth texture.
5. Add in diced ham, lemon juice, plus salt and pepper to taste, and heat through on saute mode, about 10 minutes.
6. Top with croutons and serve hot.

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