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
- In a large dutch oven over medium heat, melt butter into olive oil.
- Add diced onions, carrots, celery, salt, and pepper and saute until soft.
- Once the veggies are soft, add in the garlic and stir around.
- Pour in the rinsed green peas and the bay leaves, and give a good stir to coat.
- Add in your ham bone, and pour the chicken stock and water over top.
- Place the lid on your pot, and turn the stove down to simmer for 60-90 minutes.
- Once the peas are to your desired creaminess, remove the ham bone.
- Pour in one cup of half and half, along with the cup of diced ham, and give it a good stir.
- Serve to your hungry people with tall stacks of biscuits for dipping!
You can find the biscuit recipe here: https://sweetpealifestyle.com/the-best-homemade-biscuits-ever/
This recipe can be made 3 days in advance, stored in the fridge, and reheated.
It freezes beautifully for up to 3 months.
Keywords: split pea soup with leftover ham