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Looking for a way to use up that leftover ham and stock from your roast? This Hearty Split Pea Soup is the perfect comfort food, packed with flavour and made with simple ingredients you likely already have. Let’s turn those leftovers into a delicious, warming meal!
Ingredients
- 1 medium onion, finely diced
- 1 carrot, finely diced
- Ham bone (from your roasted ham) and 11/2 – 2 cups leftover diced ham
- 2 cups ham stock (leftover from your roast)
- 2 cups water
- 1 ½ cups split peas (rinsed)
- 1 bay leaf
- 4-5 sprigs of fresh thyme
- Salt and pepper, to taste
Method
1. Prep the Ingredients
FInely dice onion and carrots. Rinse the split peas under cold water to remove any dust or debris. No need to soak the peas beforehand!
2. Sauté the Vegetables
In a large pot or Dutch oven, heat a little oil or butter over medium heat. Better yet! If you have any pork fat leftover from roasting the ham, use that! Add the diced onions, sweat 4-5 minutes until they begin to soften without any caramelization. Add carrots, and sauté for about 3-4 minutes longer. The gentle sauté helps build the flavor base for the soup.
3. Add the Ham Bone and Stock
Place your ham bone into the pot, reserve diced ham to add later. Pour in the ham stock and water. The stock will add a rich depth of flavor, making the soup taste like it’s been simmering all day!
4. Add Split Peas and Seasonings
Stir in the rinsed split peas, bay leaf, and thyme sprigs. Add a pinch of salt and a good grind of black pepper. Remember, you can always adjust the salt at the end, especially since the ham stock may already be salty.
5. Simmer the Soup
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1 to 1 ½ hours. Stir occasionally to prevent the peas from sticking to the bottom. The split peas will gradually break down, thickening the soup as it cooks.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
6. Adjust Seasoning and Serve
Once the split peas are soft and the soup has thickened, taste for seasoning. Add more salt or pepper if needed. For a creamier texture, you can blend a portion of the soup with an immersion blender, but I love leaving it chunky for that rustic feel.
Remove the ham bone and thyme sprigs, along with diced ham just before serving. If there’s still some ham on the bone, pick it off and add it back into the soup for extra flavor.
7. Enjoy!
Ladle your hearty split pea soup into bowls and serve with crusty bread or crackers on the side. This soup gets better with time, so feel free to make it ahead – leftovers are just as delicious!
Tips from a Chef
- Don’t have ham stock? You can substitute it with chicken or vegetable stock, but the ham stock really makes this dish sing!
- Make it your own: Add a touch of smoked paprika for a deeper flavor or toss in some diced potatoes or celery for extra veggies.
- Storage: This soup stores well in the fridge for up to 3 days and can be frozen for up to 3 months.
This Hearty Split Pea Soup is the perfect way to warm up on a chilly day and make the most of your leftovers. It’s nutritious, filling, and packed with that irresistible smoky ham flavor. Enjoy!
