Split Pea Soup With Ham
Now that Easter is over, what do you do with all the leftover ham? There's no better time than now to make my hearty, delicious, and comforting split pea soup using all the leftover ham including the bone. Jack looks forward to this soup so much that while it's cooking on the stove he's always asking 'is it done yet'....just like Barbara's dog, Lexi, barking while she waits to be fed! I think you get the picture!!! 🤣
- 1/4 cup unsalted butter
- 2 cups chopped yellow onion
- 1 cup celery, diced
- 1 cup carrot, diced
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 garlic cloves, minced
- 1 lb dried split peas, rinsed
- 1 meaty ham bone (leftover from holiday dinner)
- 2 small bay leaves
- 2 tsp thyme, divided
- 7 cups Swanson Bone Broth Chicken or Swanson Low-Sodium Chicken Broth, both are gluten-free
- 1 cup water
- 1½ cups diced or shredded ham
- In a large pot or Dutch oven, melt the butter.
- Add the onion, celery, & carrots.
- Cook the vegetables on a low flame until vegetables are soft and just starting to show golden color, about 8 minutes.
- Add garlic and cook for 1 minute.
- Add the split peas and stir to combine.
- Add the ham bone, bay leaves, and 1 tsp of thyme.
- Stir in chicken bone broth and water.
- Bring to a boil and then reduce heat to low and simmer uncovered for approximately 90 minutes.
- Stir often until peas are cooked down and soup has your desired consistency. (Add more water or broth if it thickens too much).
- Add the diced or shredded ham 10-15 minutes before the soup is done.
- When done, remove the ham bone and bay leaves. If any fatty chunks fell off the bone during cooking remove them as well.
- Add remaining tsp of thyme and stir.
- Ladle hot soup into your favorite bowl and enjoy!
Notes: This recipe does not contain any flour, and is naturally gluten-free if you use our recommended Swanson brands. It’s been my experience that other brands may contain wheat so please make sure you read the labels carefully.