Split Pea Soup – a very simple yet hearty and comforting soup that is a great dish to make use of leftover holiday ham. Toss it with carrots, potatoes, seasonings, and aromatics plus a kiss of heat and you’ll have one satisfying dish in a bowl!
To those who are already planning ahead on how to make use of your leftover ham, don’t worry, ’cause you can always rely on this fantastic Split Pea Soup. It’s simmered until tender in a delicious chicken broth with aromatics and diced leftover ham. Put this on a weekly rotation and you’ll have a comforting weeknight meal that everyone loves!
What are Split Peas?
Split peas originally sphere when harvested, then they are dried, peeled, and split in half at the natural split in the seed’s cotyledon. Splitting the peas in half allows for faster cooking without the need for presoaking.
They come in both green and yellow varieties. Green split peas are sweeter, while the yellow split peas are somehow moderate in flavor. The cute little green peas are low in fat and packs with fiber and protein, vitamins and several minerals.
Do Split Peas Need to be Soaked Before Cooking?
You don’t need to soak the split peas prior to cooking. Simply rinse and sort to remove any stones or debris that might have gotten mixed into the bag. They become tender and thicken as they get simmered in stock until cooked through.
Making Split Pea Soup with Ham
What I do love about this split pea soup recipe is that you can throw in your leftover holiday ham to add flavor in this soup. Simply dice up your leftover ham, brown it quickly and set aside. Then on the last minute of the dish prior to serving, toss them back and give it a quick stir. If desired, you may also simmer the peas with your leftover ham bone for that added deep smoky flavor.
Want to make it a vegetarian split pea soup recipe? Omit the ham and replace the chicken stock with vegetable stock or simply plain water.
How to Store Pea Soup?
You can always make this split pea soup in advance, let it cool and transfer to a container with a cover. Store in the fridge for 3 days or freeze for up to 3 months. Now you can easily just take it out from your fridge and reheat to enjoy especially during the cold nights. Or how about breakfast, lunch, and dinner?
How to Thicken Split Pea Soup?
For this kind of soup, I prefer it on the thin side. But if you wish to thicken it, just simmer it a little longer until you achieve your desired consistency. The starch from our peas and potatoes will help thicken our soup without the need to use an immersion blender.
What to Serve with Split Pea Soup?
Although peas are starchy and not carb-free, I just love pairing it with another carb for a cozy breakfast, lunch or dinner. Below are some of the favorites to serve with this pea soup:
- Homemade Croutons
- Southern Buttermilk Biscuits
- Flatbread or any unleavened bread
- Easy Dinner Rolls
- Challah Bread
More Leftover Ham Recipes
Want to know what else to do with those scrumptious leftover ham sitting in the freezer? Try these ones below:
- Ham and Bean Soup
- Ham Salad
- Monte Cristo Sandwich
- Hashbrown Breakfast Casserole (sub bacon with diced ham)
Craving More Belly-Warming Soup Recipes? Try These
How to Make Split Pea Soup
Pour 1 tablespoon olive oil into a large dutch pot and heat over medium heat. Add diced ham and cook until golden brown, about 5-7 minutes. Remove and set aside.
Throw in onions, garlic, and celery into the pot, saute frequently until onion is soft and translucent. About 3 to 5 minutes.
Add in carrots, dried peas, potatoes, and stock, bring to a boil; season with oregano, creole seasoning, cayenne pepper, salt, and black pepper to taste. Mix thoroughly to fully combine all ingredients, cover pot with the lid and cook on low, occasionally stirring to prevent burns, until veggies are soft and desired consistency has been reached about 30-45 minutes.
When the soup is ready, return the ham to the pot and serve warm.
Split Pea Soup
- 2 tablespoons (28ml) olive or cooking oil
- 1 ½ pounds (679.5g) diced Leftover ham
- 1 cup (115g) chopped onions
- 1 tablespoon (8g) minced garlic
- 1 celery , diced
- 1 - 1 ½ cups (128-192g) diced carrots ( about 2 medium carrots )
- 1 pound (453g) dried split green peas
- 1 cup (122g) medium-diced red boiling potatoes , unpeeled (3 small)
- 7-8 cups (1,659-1,896ml) chicken stock or water
- ½ teaspoon (0.5g) dried oregano
- 1-2 teaspoons (4-8g) creole seasoning
- ¼ -½ teaspoon (0.5-1g) cayenne pepper
- salt and pepper to taste
- Pour 1 tablespoon olive oil into a large dutch pot and heat over medium heat. Add diced ham and cook until golden brown, about 5-7 minutes. Remove and set aside.
- Throw in onions, garlic, and celery into the pot, saute frequently until onion is soft and translucent. About 3 to 5 minutes.
- Add in carrots, dried peas, potatoes, and stock, bring to a boil. Season with oregano, creole seasoning, cayenne pepper, salt, and black pepper to taste. Mix thoroughly to fully combine all ingredients, cover pot with the lid and cook on low, occasionally stirring to prevent burns, until veggies are soft and desired consistency has been reached about 30-45 minutes.
- When the soup is ready, return the ham to the pot and serve warm.
Tips & Notes:
- If you prefer a thinner soup, you can add more water or broth, a little at a time to arrive at your desired consistency. For a thicker soup texture, simmer soup a little longer.
- This split pea soup recipe can be made in advance and stored in an airtight container in the refrigerator for about 3 days and kept in the freezer for about 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.