Real Recipes From Real Home Cooks ®

split pea and ham soup

Recipe by
Francine Lizotte
Surrey South, BC

Thick, creamy, smoky and so delicious, this soup is very satisfying; a great recipe to have during the cold winter months.

yield 8 servings
prep time 15 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For split pea and ham soup

  • 1 Tbsp
    basil leaves (about 3 large leaves), chiffonaded (substitute 1 tsp. dried basil leaves)
  • 1 Tbsp
    fresh thyme leaves (substitute 1 tsp. dried thyme leaves)
  • 1 lg
    bay leaf
  • 1/4 c
  • 2 c
    white onions, chopped
  • 1 c
    celery, diced
  • 1 c
    carrots, diced
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3 lg
    cloves garlic, pressed
  • 2 c
    (1 lb.) dried green split peas, rinsed and sorted
  • 1 lb
    (500g) smoked ham shank or hock
  • 4 c
    low-sodium chicken broth
  • 4 c
    low-sodium vegetable broth
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1/2 tsp
    ground himalayan sea salt, if needed

How To Make split pea and ham soup

  • 1
    Make a bouquet garni by placing basil & thyme leaves with the bay leaf in a sachet or cheesecloth. Tie the bag shut or if using cheesecloth, use kitchen twine and set aside.
  • 2
    In a Dutch oven over medium heat, add butter. When melted, add onion, carrot and celery; season with freshly ground black pepper. Cook until vegetables are softened, about 5 to 7 minutes. Add garlic and sauté for 1 minute. If using dried basil and thyme, add them along with the garlic.
  • 3
    Add split peas, ham, chicken & vegetable broth, lemon juice, and the bouquet garni; stir well and bring to a boil. Reduce heat to medium and simmer for 1 ½ hours, flipping ham every 15 minutes and stirring occasionally.
  • 4
    Half way through cooking, reduce the heat to medium-low and stir often. Carefully remove ham and place it on a cutting board. Remove the skin, fat and bone; discard them. Cut meat into small pieces and return to the soup. Cook for the remaining time.
  • 5
    Ten minutes before the end of cooking, taste and adjust if necessary; it might need more pepper and salt. Just before serving, remove the sachet and discard it. Makes 6 to 8 servings
  • 6
    Note: Add more broth if it gets too thick.
  • 7
    To view this recipe on YouTube, click on this link >>>>