This delicious, comforting split pea and ham soup recipe is the perfect way to get another meal from your ham dinner!
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced celery
- 1 1/2 cup diced onion
- 1 cup diced carrots
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 tablespoon fresh thyme
- 1 (16 ounce) bag of split peas
- 1/2 teaspoon cumin
- 2 cups chicken stock
- 6 cups of water
- 1 ham bone from an 8-10 pound ham, with extra ham on the bone (if you don’t) have a ham bone, get 2 large ham hocks from the butcher department and a 1 pound ham steak)
- 2 bay leaves
- 3/4 pound diced leftover ham (can use a 1 pound ham steak from the store if you don’t have leftover ham)
- Croutons for topping
- Add the butter and olive oil to a large stock pot over medium heat. Add the celery, onions and carrots and cook for 5-7 minutes until softened.
- Season the vegetables with salt, pepper, cumin and thyme and then add the split peas that have been rinsed and picked through. Stir and cook for 2 minutes, then pour in the water and chicken stock. Add the ham bone and the bay leaves then bring the soup to a boil.
- Turn down the heat to a simmer, partially cover the pot and cook for 1 hour, stirring occasionally.
- After cooking for an hour, check to see if the peas are tender. Usually you’ll need another 15-30 minutes, but just check the consistency of the peas after the first hour.
- When the peas are tender, remove the ham bone to a board to cool. Remove any extra ham from the ham bone and add it back to the soup along with the 3/4 pound diced ham.
- Remove the bay leaves and serve the soup topped with croutons.
- Category: Soup
- Method: Stove Top
- Cuisine: American
Keywords: split pea soup, split pea and ham soup, leftover ham recipe, soup recipes, dinner recipes