Slit Pea Soup with Ham

Ruth Ann Vokac


I often try a new soup recipe every winter, and in this winter of the pandemic I looked for recipes for soups with ingredients I have on hand. Dried green peas and broth are easy to secure and are shelf stable. I usually have onions, carrots and celery. Ham is often in my freezer. Also, because the soup is full of protein and vegetables, it is a new winner in my soup rotation!


☆☆☆☆☆ 0 votes

10 Min
1 Hr
Stove Top


  • 2 Tbsp
  • 2 c
    diced onions
  • 1 c
    diced carrots
  • 1 c
    diced celery
  • 1/2 - 1 tsp
    seasoned salt
  • 1/2 tsp
  • 2 clove
  • 1 lb
    dried split green peas, rinsed and sorted
  • 2 tsp
    dried thyme
  • 1 large
    dried bay leaf (or two small ones)
  • 6 c
    chicken bone broth (i like sams brand from walmart)
  • 1-2 c
    diced ham

How to Make Slit Pea Soup with Ham


  1. In a large pot or Dutch oven, melt butter, and add diced onions, carrots, celery, seasoned salt and pepper. Sauté for 5-8 minutes. Add garlic and sauté 1-2 minutes.
  2. Add split peas, thyme, bay leaf, and broth. Bring to a simmer and cook 50-90 minutes until liquid is reduced to desired consistency and peas are broken down. (Stir occasionally, and add more broth or water if the soup gets too thick for your preference.)
  3. Add ham the last 15 minutes. Before serving, remove the bay leaf and taste to adjust seasonings.
  4. Note: If I don't have chicken bone broth, I make broth using Chicken Better than Bouillon. It is salty, so omit salt originally and adjust salt before serving.

Printable Recipe Card

About Slit Pea Soup with Ham

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American

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