In my opinion, there is no better time for cozy comfort food than January. Today, I’m showing you how to make one of my all-time favorite comfort foods…split pea soup! This yummy meal is equal parts wholesome and hearty, thanks to the addition of ham.
I’m not sure where you are located, but our temperature had a high of 20 degrees and lows near zero. Talk about the perfect soup weather! I’m always looking for a reason to make this split pea and ham soup—not only is it delicious, but it’s a great way to use up leftover ham, too.
I will say that while this soup is very easy to make, there is a bit of prep work involved, so make sure to check out the recipe for the timeline and instructions. I often soak my peas in the morning and start the actual soup in the afternoon so it has time to simmer on the stovetop and soften before dinner!
This hearty, delicious split pea soup with ham recipe will satisfy the whole family on a cold winter day or any other time you feel like making it. It’s also naturally gluten-free and dairy-free, so almost everyone can enjoy it!
I also appreciate how versatile it is. You can leave out the ham or carrots or celery if your family doesn’t like one or more of those. While I wouldn’t leave out all three, you can certainly play around with your preferences.
My family greatly prefers this split pea soup with ham because of the meaty, smoky flavor it adds. But if you don’t, this recipe still tastes delicious without it! Give it a try and see.
This recipe will make about 2.5 quarts of soup, which is enough for about 10 servings. So, chances are you may have some leftovers, which is always nice! Here’s what you’ll need to make a batch:
Making this split pea soup recipe is super easy.
First, prep your peas. If you haven’t cooked with split peas before, you’ll want to rinse the peas in cold water and check them over for any of those pesky stones that occasionally sneak into the package.
Next, pour the beans into a large pot. I like to use a Dutch oven but use whatever soup pot you have on hand.
Add enough water to cover the peas by 2 inches. Then, bring to a boil and boil for 2 minutes.
Remove from the heat, but keep the peas covered. Let it sit for 1 to 4 hours, until the peas have softened. Then, drain all the water and rinse the peas once more.
Return the peas to the pot and add 2 quarts of water. You can add a little more or less, depending on how thick you like your soup. Then, add the ham bone, minced onion, salt, pepper, thyme, and basil.
Bring to a boil, then reduce the heat and cover and simmer for 1.5 hours, stirring occasionally.
Remove the ham bone, and when it’s cool enough, remove the meat from the bone. Throw the bone away and chop the meat into small pieces. Add the ham bits back to the soup, along with the carrots and celery.
Simmer, uncovered for about an hour, or until the soup is as thick as you want it and the vegetables are tender.
Serve your split pea soup, and enjoy!
If you are a fellow fan of thicker soups, I’ve got a few tips for you! First, you can add a bit less water than the recommended 2 quarts to keep it nice and thick.
My favorite way to thicken split pea soup, however, is to let it sit overnight in the fridge, then reheat and serve the next day. It tends to thicken up quite a bit overnight, and I love the next-day texture!
You can easily freeze split pea soup—I’ve done it many times. To do so, let the soup cool down (either on the stovetop or in the fridge), then put it in a freezer-safe container. I prefer using glass dishes with lids, but you can also use a zip-topped baggie.
Label your container and place it in the freezer for up to three months. When it’s time to thaw, you can stick your container in the fridge the night before you want to eat it or heat up the soup directly from frozen on the stovetop or in the microwave.
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The post Hearty Split Pea Soup with Ham (Gluten + Dairy Free) appeared first on Living Well Mom.
I’m not sure where you are located, but our temperature had a high of 20 degrees and lows near zero. Talk about the perfect soup weather! I’m always looking for a reason to make this split pea and ham soup—not only is it delicious, but it’s a great way to use up leftover ham, too.
I will say that while this soup is very easy to make, there is a bit of prep work involved, so make sure to check out the recipe for the timeline and instructions. I often soak my peas in the morning and start the actual soup in the afternoon so it has time to simmer on the stovetop and soften before dinner!
Versatile soup recipe
This hearty, delicious split pea soup with ham recipe will satisfy the whole family on a cold winter day or any other time you feel like making it. It’s also naturally gluten-free and dairy-free, so almost everyone can enjoy it!
I also appreciate how versatile it is. You can leave out the ham or carrots or celery if your family doesn’t like one or more of those. While I wouldn’t leave out all three, you can certainly play around with your preferences.
My family greatly prefers this split pea soup with ham because of the meaty, smoky flavor it adds. But if you don’t, this recipe still tastes delicious without it! Give it a try and see.
Ingredients
This recipe will make about 2.5 quarts of soup, which is enough for about 10 servings. So, chances are you may have some leftovers, which is always nice! Here’s what you’ll need to make a batch:
- Green split peas
- Meaty ham bone (or ham pieces, chopped)
- Minced onion
- Salt
- Pepper
- Thyme
- Basil
- Carrots, chopped
- Celery, chopped
Instructions
Making this split pea soup recipe is super easy.
First, prep your peas. If you haven’t cooked with split peas before, you’ll want to rinse the peas in cold water and check them over for any of those pesky stones that occasionally sneak into the package.
Next, pour the beans into a large pot. I like to use a Dutch oven but use whatever soup pot you have on hand.
Add enough water to cover the peas by 2 inches. Then, bring to a boil and boil for 2 minutes.
Remove from the heat, but keep the peas covered. Let it sit for 1 to 4 hours, until the peas have softened. Then, drain all the water and rinse the peas once more.
Return the peas to the pot and add 2 quarts of water. You can add a little more or less, depending on how thick you like your soup. Then, add the ham bone, minced onion, salt, pepper, thyme, and basil.
Bring to a boil, then reduce the heat and cover and simmer for 1.5 hours, stirring occasionally.
Remove the ham bone, and when it’s cool enough, remove the meat from the bone. Throw the bone away and chop the meat into small pieces. Add the ham bits back to the soup, along with the carrots and celery.
Simmer, uncovered for about an hour, or until the soup is as thick as you want it and the vegetables are tender.
Serve your split pea soup, and enjoy!
FAQs
How can I make my soup thicker?
If you are a fellow fan of thicker soups, I’ve got a few tips for you! First, you can add a bit less water than the recommended 2 quarts to keep it nice and thick.
My favorite way to thicken split pea soup, however, is to let it sit overnight in the fridge, then reheat and serve the next day. It tends to thicken up quite a bit overnight, and I love the next-day texture!
Can you freeze split pea soup?
You can easily freeze split pea soup—I’ve done it many times. To do so, let the soup cool down (either on the stovetop or in the fridge), then put it in a freezer-safe container. I prefer using glass dishes with lids, but you can also use a zip-topped baggie.
Label your container and place it in the freezer for up to three months. When it’s time to thaw, you can stick your container in the fridge the night before you want to eat it or heat up the soup directly from frozen on the stovetop or in the microwave.
More recipes to keep you warm
- Nourishing Paleo Chicken Soup
- Thai Butternut Squash Soup
- Easy Chicken and Dumpling Casserole
- Slow Cooker Healthy Beef Stew
Split Pea Soup with Ham
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- Author: Erika Bragdon
- Yield: about 10
- Category: Soup
- Cuisine: American
Ingredients
- 1 package (16 oz) green split peas
- 1 meaty ham bone (or ham pieces, chopped)
- 1–2 tablespoons minced onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1 tablespoon basil
- 1 cup chopped carrots
- 1 cup chopped celery
Instructions
- Rinse the peas in cold water and check for stones.
- Pour the beans into a large pot, like a Dutch oven, and add enough water to cover the peas by 2 inches. Bring to a boil and boil for 2 minutes.
- Remove from the heat. Cover and let stand for 1 to 4 hours, until the peas have softened.
- Drain the water and rinse the peas.
- Return the peas to the pot. Add 2 quarts of water (more or less, depending on how thick you like your soup.)
- Then add the ham bone, minced onion, salt, pepper, thyme, and basil.
- Bring to a boil. Reduce the heat and cover and simmer for 1.5 hours, stirring occasionally.
- Remove the ham bone, and when cool, remove the meat from the bone. Throw the bone away and chop the meat into small pieces.
- Add the ham bits, carrots, and celery to the soup.
- Simmer, uncovered for about an hour, or until the soup is thick and the vegetables are tender.
The post Hearty Split Pea Soup with Ham (Gluten + Dairy Free) appeared first on Living Well Mom.