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ham and split pea soup

Ham and Split Pea Soup

Thick and hearty soup made with a ham bone and split yellow peas
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Lunch, Main Course, Soup
Cuisine Canadian, French Canadian
Servings 6
Calories 243 kcal

Ingredients
  

  • 1 ham bone with at least some meat left on it
  • 12 cups cold water enough to mostly cover bone in pot
  • 2 bay leaves
  • 1 onion
  • 3-4 medium carrots
  • 2 stalks celery
  • 2 cups chicken broth adjust amount to total 8 cups liquid
  • 1 bundle parsley tied with a string
  • 3-4 sprigs fresh thyme plus extra for garnish
  • 1 ½ cups dried split yellow peas
  • 1 tsp salt adjust to taste and don't add until end
  • ½ tsp pepper

Instructions
 

  • Remove larger pieces of ham and reserve. Add ham bone to a large soup pot and add enough cold water to cover (at least mostly) bone. Cover pot loosely and bring to a boil, then reduce to a simmer. Add 2 bay leaves and simmer at least 3 hours, until the meat is falling off the bone and the liquid is reduced by about half. Don't top up the water unless it's getting too low.
  • Remove bone and meat from pot. Remove bay leaves and refrigerate the stock to allow fat to rise after cooling.
  • When bone is cooled enough to handle, remove as much meat as possible and chop into pieces. Add reserved ham and refrigerate.
  • Once stock is cooled, remove as much fat as possible from the top. Place pot on stovetop and bring ham broth to a simmer. Add chicken broth, about 2 cups or enough to make about 8 cups liquid in total.
  • Chop onion, carrots and celery. Add to pot along with chopped ham. Add thyme stems to soup. Tie a small bunch of parsley together with butcher twine or white cotton thread and add to pot. Simmer for about 10 minutes to soften vegetables and flavour broth.
  • Rinse and drain split peas. Remove any debris. Add to soup. Simmer for about 1 hour or until the peas are very soft and the soup is thickened. Taste and add salt and pepper if needed.
  • Remove thyme stems and parsley bundle before serving and garnish with extra thyme or parsley if desired.

Notes

Nutrition information will vary depending on the amount of fat removed from the broth after cooling.

Nutrition

Calories: 243kcalCarbohydrates: 19.1gProtein: 26.4gFat: 6.4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 70mgSodium: 1788mgPotassium: 606.8mgFiber: 6.1gSugar: 4.8g
Keyword ham and split pea soup, how to make pea soup, pea soup, pea soup with ham
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