With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.

Ham and Split Pea Soup Recipe - A Great Soup

butter

celery,

garlic,

ham,

bay leaf

peas

chicken stock

water

salt and black pepper

Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.


Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.


DELISH!!  I have been making Pea Soup the same way for over 20 years and I have never ever "sweat" the onion, celery and garlic prior to adding the ingredients in the order of this recipe and I believe that THIS IS KEY to an AMAZING HAM & SPLIT PEA SOUP! I did a few things my old way such as simmered my ham bone for about an hour prior to starting the recipe.  I removed ham off of bone and used all the leftover ham that I had sliced from the previous "baked ham" dinner.  Instead of using chicken stock and water, I used the stock from the ham bone.  I added everything in the same order as Chef John, let simmer for a few hours and then added approx. 5 peeled, cubed potatos and 6 cut up carrots to the soup and let simmer another one to two hours longer.  I did simmer my soup on stovetop throughout the day for many hours (definitely stirring occasionaly).  My family from ages 9 - 55 LOVED LOVED this soup.  My husband stated that this was the ABSOLUTE BEST SPLIT PEA & HAM SOUP I have ever made.  Thank you for the added tips and directions on adding ingredients in a "different way"!  WOW, who would have known that it would make such A MAJOR DIFFERENCE!!  I can't wait to go home after work to eat some more of this GREAT SOUP!  BTW, I always double my recipe for my BIG EATIN FAMILY!!  I did save some of my ham stock to add to the "thickened" soup if needed. My family LOVES my cooking, but stated that "my" recipes have become even GREATER since I found CHEF JOHN. LOVE YOU XOXOXOXO

Try this with the addition of Masoor Dal (red, split lentils). The lentils tend to disintegrate and give the soup a thickness that's quite appealing.

I'd give this soup 100 stars if I could!!  I found Chef John's recipe on Foodwishes.com and made it at least 5 times now.  Even when I double the recipe it doesn't hang around long enough for me to get my fill and I crave it until I make more.  Works well either on the stove top as stated, or in the crock pot (do step one as stated, then throw it all in the crock pot on low for about 8 hours).  Simply delicious!!

Amazing, I've never made split pea soup. I added a little veg oil instead of butter. I did cook the diced onions and diced celery until it was translucent. I did add green onions as well. Then added left over ham from Thanksgiving from Logan Farms and also the Sausage from Bone Daddy's. I stirred for a few. Then added the split peas stirred it infor a couple of minutes before I added the Chicken Stock. I covered all with the chicken stock. Then a pinch of salt and pepper. Boiled it for 45 min. Stirred it continusly.  Then lowered temp to simmer the rest for an hour and 15mins. My husband couldnt get enough of it. Its was incredidble. Thank you

A Keeper! I enjoy split pea soup very much. I thought this was the best I've ever had. My wife who is not a soup fan at all (any kind of soup) found this delicious. The flavors really were as Chef John described, the smokey salty ham flavor married with the slightly sweat pea flavor. I guess the key is the "sweating" of the onions, garlic and celery in the butter, because I've made split pea soup many times and its never tasted nearly this good. I made a few minor alterations because of what I had on hand and because of what I needed to use up. I don't think these added or subtracted from the basic recipe, I'm just listing them here fwiw: (1) I used 48 oz turkey stock (instead of chicken stock.) and about 8 oz of water. (2) Added 2 small russett potatoes diced small (left skin on) and (3) about 8 baby carrots sliced about 1/8 inch. I placed it all in the slow cooker (added the butter, onions, garlic, celery after "sweating" them on the stove in a pan) and 10 hours later, the most delicious split pea soup I've ever eaten.

Just made this for dinner, and it's a keeper (literally, too - it made a whole lot of soup! More than the 8 serving stated). I followed the recipe almost exactly, only changing up 2 things. I added 4 cooked and chopped slices of bacon that I had leftover from breaky, and I seasoned with a couple pinches of cumin because I think it adds a little something different. Great recipe!

pretty bland. Needed to cook much longer than 1 hour 15 minutes for peas to be fully cooked.

Oh my gosh! I need another stomach to hold all the soup I wish I could eat! I needed a split pea sou recipe that did not call for a ham hock or bone because I only had some ham frozen leftover... This is a great simple recipe that is so flexible. I had no bay leaves, and I prefer to use olive oil for sauteing... I also added two chopped carrots to the recipe. And just for kicks and giggles, I added about 3/4 cup pinot grigio in the last 30 minutes. It almost doesn't matter what you do to this recipe, as long as you have a pound of ham, a pound of peas, and some broth, you will be happy. If my stomach was not a finite vessel, I would have eaten the whole pot by now!

declared delicious and the best pea soup i have made. added two carrots and more broth to thin soup before serving. yum!

See an easy recipe for making split pea soup.

ham and split pea soup recipe - a great soup

Prep Time: 20 minutes

Cook Time: 1 hours, 30 minutes

Total: 1 hours, 50 minutes

Servings: 8

Cost: $4.30 /serving

Author : Chef John

Ingredients

Instructions

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