Ham, Pea and Potato Soup

Ham, Pea And Potato Soup

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Heidi Hoerman


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


★★★★★ 1 vote

8 to 12
30 Min
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 Ham, Pea and Potato Soup


  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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About Ham, Pea and Potato Soup

Other Tag: Quick & Easy

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