Ham Bone Split Pea Soup
Did you know the meaty leftover ham bone from your Thanksgiving or Christmas Ham is packed with rich flavor? Though this is a simple recipe, it’s the best split pea soup to me because it’s made just the way my mum used to make it. This is a classic split pea soup recipe of mine that has been around since 2015 (with some recipe updates). Simply leave out the ham to make a delicious vegetarian version.. With the earthy flavors of bay leaves, onion, and vegetables, vegetarian split pea soup is just as tasty. For a smoother texture, you can easily blend it or use an immersion blender, as there’s no ham to work around.
No Ham Bone? No Problem
If your ham is boneless, like a ham steak, you can still make a delicious ham bone free soup. You don’t even have to use leftover ham to make this comforting soup; I’ve used ham steaks or a small boneless ham. To add extra smoky flavor, you could include a smoked ham hock or ham shank.
Yellow split peas are milder, with a subtly sweet, nutty flavor and a bit less earthiness. They can create a creamier texture and a richer, somewhat buttery taste. They are typically used in dishes like Indian dal. Green split peas have a more intense, earthy, slightly sweet flavor. They’re often described as having a grassy note, which adds depth to soups and stews.
Make Ham and Split Pea Soup in 6 Easy Steps
Step 1: Preheat the olive oil in a large pot or large Dutch oven over medium hea. Soften the vegetables (onions, carrots, celery). Step 2– Add the ham Step 3 – Add the split peas Step 4– Mix in chicken stock, chicken broth or vegetable stock Step 5 – Add bay leaf Step 6 – Cover and simmer
Slow Cooker Ham and Split Pea Soup
This is the best soup to “set-it-and-forget-it” and one of my favorite slow cooker split pea recipes. Just add all the ingredients to your slow cooker, then cook on low for 8 hours or on high for 4 hours, until the peas are tender.
Storing Leftover Soup
Leftover homemade split pea soup is delicious, but it’s even better the next day. Simply store it in an airtight container in the refrigerator, where it will keep for up to 5 days.
Freezing Ham and Split Pea Soup
This Ham and Split Pea Soup freezes really well and will stay fresh, sealed, for up to 3 months. In addition, I like stockpile my freezer so I always have a filling, hearty meal whenever I’m craving soup. Freeze it in individual serving containers for easier and quicker thawing—you’ll be able to thaw as many portions as you need at a time. It’s perfect for cold weather days!
Thick or Thinner Pea Soup
Typically, I’ve found that some people prefer their soup thicker, while others like it thinner. This is a personal choice, so you’ll need to adjust the liquid accordingly. You can add water or extra broth to achieve your desired consistency.
Leftover Holiday Ham Bone Salt
You will need to be mindful of the sodium level. For this reason, you’ll notice there is no added salt because the ham, the leftover meaty ham bone, and the stock already contain plenty of salt. If you’ve made this Ham and Split Pea Soup or any other recipe leave a comment below. I love to hear from my readers!
I have adjusted the recipe to add salt only if needed at the end since a lot of hams have different salt levels and you may not need any. If you like the soup thicker, cook the peas longer and mash them to help thicken.
