This is a classic, and one of the first soups I EVER learned to make. It’s evolved quite a bit since then but at the heart, it’s just a bunch of vegetables, dried peas, and a leftover ham bone from a holiday ham. Like Christmas or Easter, or hell even Thanksgiving! If you’ve read my bone broth post, you know I don’t like to waste anything I can’t make into something delicious and this is no exception. It’s about $5-10 for the ingredients (sans ham bone) and makes a huge pot of soup that is good for feeding 4-5 people 4-5 meals. Can’t beat that!
We start with the humble ham bone. So unassuming, yet packed with flavor! You can leave on or take off as much ham as you want, whatever is left on there you’ll cut off when it’s nice and tender from soaking with the rest.
Add veggies, chopped. I love sneaking celery into things, and you can’t even taste it! Someday I’ll have to tell you the story of how when Mr Mom and I were dating, I told him I’d make him celery cookies and managed to make them delicious. No joke! Don’t forget the carrots and onions, those really bring the flavor to the table.
Chop chop! Another great thing about this soup is it’s basically glop when it’s done so if your cuts aren’t even, eh!
Likewise with the carrots
And you know how I love onion!
Dump them all on the ham bone! I love any recipe that involves just dumping a bunch of stuff in a pot then having it come out delicious, don’t you??
Peas please! Split and dried, perfect for souping.
Remember the commercials where they said ‘just add water’? Well ok it’s not as simple as that but at this point in the process that really is all you have to do, then let it simmer and soften up that ham!
I keep saying ‘soften it up’ I am taking the liberty of assuming that you, like me, had a nice big ham dinner and sliced off all of the meat, then wrapped up the bone in tin foil and stuck it in the fridge to deal with later. A few days later when the ham was all gone and you were hungry again you remembered it and took it out, googled and ended up here! So we’re in the same boat, with our frigid ham bones in need of softening back up right?
Now that it’s nice and soft, work as much of that meat off of it as you can. Or as much as you want in your soup, if it’s not much this will be really easy. You don’t even have to put any in there if you don’t want to, cooking all of the ingredients with the ham bone will have given the soup a distinctive hamminess regardless. But I like meaty chunks in my soup so I scrape as much off as possible, after letting it cool back off on the cutting board of course.
Toss those meaty chunks back in, by now you should have a nice gloppy consistency like I mentioned earlier. YUM! Add salt and pepper to taste, and gobble it up! May I suggest buttermilk biscuits on the side? They’re pretty much always welcome with any meal, especially soupy ones 😉
Split Pea Soup
- 2 onions chopped
- 3-4 carrots chopped
- 5-6 celery stalks chopped
- 1 ham bone
- 1 Lb Split Peas dried
- 4 Cups water
- 1 Tbsp salt
- 1/2 Tbsp black pepper
In a large pot or dutch oven, add ham bone then cover with all ingredients
Simmer for 45-60 minutes
Remove ham bone and cut off as much ham as you want to keep in the soup and add back into the pot
Dispose of ham bone
Stir the rest of the ingredients, let cook longer if you'd like another 15-30 minutes.
YUMTASTIC! Do you have any other ideas of what to do with a leftover ham bone? I’d love to hear them, or what you thought of the soup in the comments below!