Leftover Ham and Green Split Pea Soup Recipe
This hearty Leftover Ham and Split Pea Soup is a warming, nutritious dish perfect for using up leftover ham. Made with tender green split peas, vegetables, and flavored with a ham bone for rich depth, this soup is simple to prepare and ideal for a comforting meal any day of the week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 2 minutes
- Total Time: 1 hour 22 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 cup (128 grams) onion, diced
- 4 medium carrots, peeled and diced small
- 2 celery stalks, chopped
- 1 garlic clove, peeled and grated
- ⅛ teaspoon ground black pepper
Ham and Peas
- 1 ½ cups (250 grams) cooked ham, diced
- 1 pound (453 grams) green split peas, rinsed
- 1 dried bay leaf
- 1 leftover ham bone
Liquids and Vegetables
- 8 cups (1.9 liters) low sodium chicken or vegetable stock
- 1 cup (150 grams) potatoes, peeled and cubed (optional)
Instructions
- Prepare the Vegetables: In a large soup pan or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté these vegetables until they are softened, about 10 minutes.
- Add Garlic and Ham: Stir in the grated garlic and ground black pepper, cooking for 1 minute to release their aroma. Then add the diced cooked ham, stirring and cooking for 2 minutes to combine flavors.
- Add Peas and Stock: Add the rinsed green split peas, chicken or vegetable stock, dried bay leaf, and leftover ham bone to the pot. Stir gently to mix all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 1 hour or until the split peas are soft and starting to break down, stirring occasionally.
- Add Potatoes: If using potatoes, add them after 30 minutes of simmering so they cook through without becoming mushy.
- Adjust Consistency: Monitor the soup and ensure the liquid doesn’t evaporate too quickly. If the soup gets too thick, add more stock or water to reach desired consistency.
- Season and Serve: Remove the ham bone and bay leaf. Taste the soup and add salt as needed. Serve hot for a comforting meal.
Notes
- Leftover ham bone adds rich flavor but can be omitted if unavailable; increase stock for moisture.
- Potatoes are optional but add creaminess and bulk to the soup.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- For a vegetarian version, omit ham and ham bone and use vegetable stock.
- If the soup is too thick after cooling, reheat with additional stock or water to loosen.
