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Ham & Split Pea Soup

Yields1 Serving

 canola or olive oil, for cooking
 1 large onion, chopped
 2 celery stalks, chopped
 2 carrots, chopped
 1 meaty ham bone
 3 cups dry green or yellow dried split peas
 a handful (a cup or two) small red or yellow-skinned potatoes, quartered
 a few sprigs of thyme
 8 cups (2 L) chicken stock
 freshly ground black pepper

In a large pot, heat a generous drizzle of oil over medium-high heat and saute the onion, celery and carrots for 3-4 minutes, or until soft. Add the ham bone, split peas, potatoes, thyme and stock, grind over a good amount of pepper and bring to a simmer. Cook, stirring occasionally, for 45 minutes, or until the peas are nice and soft. (The potatoes will be too - if you like them a little more firm, add them to the pot halfway through the cooking time.)


Stir, mashing the mixture up against the side of the pot with the back of a spoon to create some pea puree along with the chunks. Pull out the hambone and when it’s cool enough to handle, chop the meat into chunks and return it to the pot. Taste and season with salt and pepper if it needs it, and serve hot. Serves 6-8.

Nutrition Facts

Serving Size Serves 8.