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Split Pea Soup with Leftover Ham

5 from 5 reviews
  • Author: Sweetpea
  • Prep Time: 20
  • Cook Time: 90
  • Total Time: 1 hour 50 minutes
  • Yield: 12 1x
  • Category: soup
  • Method: stove top
  • Cuisine: america


Split Pea Soup with Leftover Ham is the cozy winter’s soup filled with fresh veggies, rich herbs, and hearty ham.


  • 1 TBS Butter
  • 1 TBS Olive Oil
  • 1 Medium Yellow Onion, diced
  • 2 Carrots, diced
  • 2 Celery sticks, diced
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 3 Garlic Cloves, minced
  • 3 Bay Leaves
  • 1 lb Split Green Peas
  • 1 Hambone
  • 6 cups chicken stock
  • 1 cup Water
  • 1 tsp Thyme (fresh is preferred, but dried is fine!)
  • 1 cup Diced Ham
  • 1 cup Half & Half


  1. In a large dutch oven over medium heat, melt butter into olive oil.
  2. Add diced onions, carrots, celery, salt, and pepper and saute until soft.
  3. Once the veggies are soft, add in the garlic and stir around.
  4. Pour in the rinsed green peas and the bay leaves, and give a good stir to coat.
  5. Add in your ham bone, and pour the chicken stock and water over top.
  6. Place the lid on your pot, and turn the stove down to simmer for 60-90 minutes.
  7. Once the peas are to your desired creaminess, remove the ham bone.
  8. Pour in one cup of half and half, along with the cup of diced ham, and give it a good stir.
  9. Serve to your hungry people with tall stacks of biscuits for dipping!


You can find the biscuit recipe here:

This recipe can be made 3 days in advance, stored in the fridge, and reheated.

It freezes beautifully for up to 3 months.

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