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Split peas paired with ham is a classic cold-weather combination.

Split Pea Soup with Ham
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 cups split peas
  • 2 tablespoons olive oil
  • 2 yellow onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 cups chicken stock
  • ¾ lb ham
  • 2 large parsley sprigs
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • salt and freshly ground pepper
  • Coarsely chopped fresh flat-leaf parsley
  • lemon wedges
  1. Pick over the split peas and discard any misshapen peas and stones.
  2. In a soup pot over medium heat, warm the oil. Add the onions, carrots, celery and garlic and sauté, stirring occasionally, until the vegetables are soft, about 5 minutes. Add split peas, the ham, the stock, parsley sprigs, bay leaves and thyme. Bring to a boil, reduce the heat to low, cover, and simmer gently until the peas are soft, 50 to 60 minutes.
  3. Remove the ham and cut it into small pieces and add back to the soup. Stir cook another 30 minutes more.
  4. To serve, ladle the soup into bowls and garnish with parsley and lemon wedges.