- 1 pound dried green split peas (2 cups)
- 7 cups water
- 1 teaspoon canola oil
- 2 cups cubed fully cooked ham
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup diced peeled potato
- 1 teaspoon salt, optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 cup minced fresh parsley
- In a Dutch oven or soup kettle, bring the peas, water and oil to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add the next eight ingredients; cover and simmer for 30 minutes or until vegetables are tender. Stir in parsley. Yield: 10 servings (2-3/4 quarts).
Reviews for Split Pea and Ham Soup
"Used up my salty ham, yay"
"If you really want to add extra flavor, use the ham bone too. A little celery salt helps with flavor. Also, if you like a less mushy pea, use the whole peas or a combination of split and whole."
"I followed the directions exactly and found the peas way overcooked. I ended up adding two cups of water and a teaspoon of ham base for flavor. Next time I will cook peas less and add veggies earlier!"
"Really good! Followed the recipe almost exactly and couldn't stop eating it!"
"We liked this soup a lot. Thanks for sharing it! I used the ingredients listed here but the method shown in the video on this page. For example, "sweating" the carrots, celery and onions to soften them up a bit, then adding the dried split peas and other ingredients directly into that pot. I also substituted chicken stock for water to get more flavor. The split peas really don't need to simmer for two hours .... 35-45 minutes is more than enough time."
"I only cooked the peas for 30 minutes, then added the next eight for another 30 minutes."
"Very good. my whole family loved it! I would definitely make again. This will become a go to recipe for leftover ham!"
"Maybe I am missing something but didn't think it was that great. It was ok but don't know if I will be making it again."