Ham, Pea and Potato Soup

★★★★★ 1 Review
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By Heidi Hoerman
from Columbia, SC

This recipe takes advantage of a leftover. Never discard the bone of a bone-in ham without making soup!

serves 8 to 12
prep time 30 Min
cook time 2 Hr


  •   1 large
    ham bone with some of the meat still attached. the bone from a smoked pork butt (picnic ham) is particularly good for this purpose.
  •   1 or 2 medium
    onions, chopped
  •   2 or 3 medium
    carrots, scrubbed and sliced
  •   6 to 12
    whole peppercorns
  •   2 or 3 medium
    new potatoes, grated
  •   12 small
    baby potatoes or an equivalent amount of quartered larger potatoes
  •   1 lb
    dried split peas, rinsed and picked clean
  •   1 tsp
    salt or to taste

How To Make

  • 1
    After rinsing the split peas, cover with water and let soak. The is most easily done with the peas in a colander set in a large bowl of water.
  • 2
    Put the ham bone, onions, carrots, and whole peppercorns in a large stock pot. Cover all with water. Bring to a boil and simmer for approximately 1 hour.
  • 3
    Remove the bone from the pot. Grate the potatoes while the bone is cooling. Put both types of potatoes in the pot.
  • 4
    Drain the split peas and add them to the pot. Simmer until both the potatoes and the peas are soft.
  • 5
    Meanwhile, cut any ham off the bone and add it to the soup while it continues to simmer. Discard the bone and any fat or cartilage.
  • 6
    When the peas and whole potatoes are soft, blend some of the soup to thicken. Try not to catch any of the whole potatoes in the blender.
  • 7
    Taste and add salt as needed. Serve hot. Great with crumbled rich crackers (e.g. Ritz or Townhouse) crumbled on top.

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