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


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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


  • 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.

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About Ham, Pea and Potato Soup

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

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