Ham and Split Pea Soup Recipe

Ham and Split Pea Soup Recipe is a new family favorite. It’s a perfect soup to make with leftover ham. Plus, it’s loaded with vegetables!


  • 1 tablespoon extra virgin olive oil
  • 1 cup Spanish onion, finely chopped
  • 1 cup celery ribs, finely chopped
  • 1 cup carrots, finely chopped
  • 4 garlic cloves, minced
  • Sea salt and fresh ground pepper, to taste
  • 1 teaspoon dried thyme, finely chopped
  • 1 teaspoon dried rosemary, finely chopped
  • 6 cups vegetable or chicken broth
  • 3 bay leaves
  • 16 ounces split green peas, soaked overnight (or frozen peas, thawed)
  • 12 cups ham off the bone, chopped
  • 1/4 cup fresh parsley, chopped
  • OPTIONAL: Pepitas for garnish


  1. In a large 5.5 quart stock pot (This is our favorite 5.5 Quart Xtrema Cookware Pot — it’s non-toxic and 100% ceramic), turn the stove to medium heat and add the olive oil.
  2. To the stockpot, add the onion, celery and carrots and saute for 5-7 minutes. Add the garlic, thyme and rosemary along with sea salt and pepper, to taste. Cook for an additional 2-3 minutes.
  3. Then, to the stockpot, add the broth, bay leaves and split peas. Increase the heat to high and bring the liquid to a boil. Once boiling, reduce to simmer and cover with a lid. Cook for about 20-25 minutes until the peas begin to split.
  4. Add the cooked ham and continue on medium-low heat for an additional 15-20 minutes or until the soup thickens.
  5. Using a ladle, put the soup in bowls and garnish with parsley, fresh cut ham and pepitas. Serve hot.

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Keywords: Ham and Split Pea Soup Recipe

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