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I really love Split Pea Soup with Ham and grew up eating it. My Mom always made it when we had leftover ham after the holidays and I always looked forward to a warm, comforting bowl of it.
I do have a funny story about split pea soup though– after I gave birth to Winnie, I got home and my sweet Mother-In-Law asked me what I wanted to eat because she wanted to cook for me. Split pea soup was exactly what I wanted. She made us the BIGGEST pot of it and I was so happy. It was so good that I ate it for multiple days in a row. Meanwhile, sweet newborn baby Winnie tummy was hurting and she was so gassy and having a hard time pooping so I took her into the pediatrician and after many questions and looking at her– we decided it was because I was eating *way too much* split pea soup. So note to all you breastfeeding moms— don’t eat too much of anything. It upsets your baby’s tummy!
I’ve taken the split pea soup I grew up eating and added my own little touches to it. This Split Pea Soup with Ham is one of my all-time favorite comforting bowls of soup and I just know you’ll love it!
For more recipes like this, check out my Soups + Stews Recipe Round Up!
Split Pea Soup with Ham
- 2 tbsp extra virgin olive oil
- 1 cup yellow onion, diced (or 1/2 medium onion)
- 3/4 cup carrot, diced (or 1 large carrot)
- 3/4 cup celery, diced (or 2 large stalks)
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 lb split green peas, dried and rinsed, until the water runs clear
- 2 cups ham, diced *see notes
- 4 cups chicken broth
- 4 cups water
- 2 bay leaves
- 5 sprigs fresh thyme
- 1 tsp cajun seasoning
- 1 lb yellow potatoes, peeled and diced into 1/4 inch cubes
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, parsley or thyme for garnish
- Heat a large pot over medium heat with the olive oil. Add the onion, carrot, celery and garlic. Season with salt and pepper. Cook, stirring, until tender, about 4 minutes.
- Add the split peas and ham. Stir to combine. Pour the chicken broth, water, bay leaves, thyme and cajun seasoning. Bring soup to a boil. Reduce to a simmer, cover, for 30 minutes.
- Add the potatoes. Simmer, uncovered, stirring occasionally, until the potatoes are tender, about 20 minutes.
- Remove the bay leaves and thyme stems. Taste and adjust salt and pepper, as desired. Finish with fresh lemon juice and dill, for garnish. Serve and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.