Ham, Pea and Potato Soup

Ham, Pea And Potato Soup Recipe

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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


1After 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.
2Put 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.
3Remove the bone from the pot. Grate the potatoes while the bone is cooling. Put both types of potatoes in the pot.
4Drain the split peas and add them to the pot. Simmer until both the potatoes and the peas are soft.
5Meanwhile, 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.
6When 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.
7Taste and add salt as needed. Serve hot. Great with crumbled rich crackers (e.g. Ritz or Townhouse) crumbled on top.

About Ham, Pea and Potato Soup

Course/Dish: Other Soups, Vegetable Soup
Other Tag: Quick & Easy