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!