Fantastic Split Pea and Ham Soup

Brad Nichols


A great way to use up the leftover ham from any special occasion, this dish always brings back memories of my years in Montreal. A classic Canadian soup that is a fantastic fall/winter meal - especially with a loaf of fresh baguette! You can also substitute Dried Barley for the peas for a different variation that is just as tasty. simply soak the barley while the stock is boiling and omit the puree step - everything else remains the same! Enjoy!

★★★★★ 2 votes
15 Min
1 Hr 30 Min
Stove Top


butt or shank ham bone - some meat remaining
8 c
1 lb
leftover roast ham - cubed
1 lb
1 c
onions - diced
1 c
carrots - sliced
1 c
celery - chopped
1 c
dried split peas - green or yellow - rinsed
1 tsp
white pepper


1Combine ham bone with some meat on it and water in a large soup pot and boil for 45 mins
2Fry Bacon until crispy, remove from pan and set aside.
3Add Onions, Celery, and Carrots to bacon fat and sauté until tender - 5-7 minutes
4Remove ham bone from stock, add Sauted vegetables, crumbled bacon, peas and white pepper
5Pick any remaining ham from Bones, cut into small pieces and return to soup
6Simmer an additional 45 minutes until peas are tender
7Use Mix Master or similar hand blender to puree soup until smooth
8Add Ham cubes and serve!

About this Recipe

Course/Dish: Bean Soups, Other Soups, Pork
Main Ingredient: Pork
Regional Style: Canadian
Dietary Needs: Dairy Free