Split Pea Soup



Split Pea Soup has always been one of my favorite ham left over recipes. It’s warm and inviting and makes a great winter meal. It’s the ultimate comfort food that makes you want to stay inside and curl up with a good book.

Most recipes for this soup call for the ingredients to be pureed, but I prefer to leave the vegetables whole to give the soup more flavor and a nice texture.

When you plan to make Split Pea Soup with a leftover ham bone, make sure there’s plenty of meat left on the bone for the soup. Instead of of using a ham bone try making this Split Pea Soup with a smoked pork butt. Don't forget the croutons. Enjoy!


  • 1 pound dried split peas
  • 2 Tbls of vegetable oil
  • 1 Tbls of butter
  • 2 cloves of garlic, chopped
  • 1 large yellow onion, diced
  • 3 carrots, diced
  • 3 stalks of celery, diced
  • 1 leftover ham bone with meat
  • 2 bay leaves
  • 1 tsp of dried thyme
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 8 cups of water
  • 1 package of plain or garlic croutons.


  • Pick through the peas for any foreign matter that may in them like pea pos, dirt, stones, etc..
  • Place the peas in a colander and rinse under cold water.
  • In a large pot, sauté the garlic, onions, carrots and celery in the oil for 3 to 4 minutes.
  • Add the ham bone, split peas, bay leaves, thyme and water.
  • Bring to a boil.
  • Reduce the heat and simmer covered for 1 hour and 15 minutes until the ham on the bone is tender and the peas are falling apart.
  • Stir during this time.
  • Remove the ham bone and bay leaves from the pot.
  • Pick off all the meat from the bones and place the meat back in the pot.
  • Season with salt and pepper.
  • Serve with croutons

    Serves 4 to 6 people

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