Split Pea Soup with Ham

Split Pea and Ham Soup

Split pea and ham soup green line

The thought of eating or making Split Pea Soup was never something I wanted to do or try. Seeing a bowl of brown/green mushy peas will change my appetite quickly… Who would want to eat that?  When I asked Bill many years ago to give me a list of food he would like to have for his birthday dinner, Split Pea Soup was right there at the top.  Really?  Wanting to make him happy, I was willing to try and make it. By chance, I came upon a recipe in Cuisine At Home magazine that looked appealing enough for me to try and make.  The addition of frozen peas in the soup was different from the other recipes I’ve seen.  It turned out delicious and as a result, I served it at Bill’s birthday party and everybody liked it.  As for Bill, he ate it all up and asked for a second helping.

This is the one and only Split Pea and Ham Soup recipe I’ve made over the years and now our kids are enjoying it too.


Split Pea and Ham Soup

Serving the soup in little 3-ounce sorbet cups with bite size grilled cheese sandwiches is a fun idea to try or as an appetizer at a casual small gathering.


Split pea soup with ham

{print recipe, Here}
makes about 7-8 cups


2       sliced bacon strips
1       tablespoon unsalted butter
1       cup onion, diced
1       cup celery, diced
1       cup carrots, sliced
1/4   cup dry sherry  or  white wine
4       cups chicken broth
2       cups water
1       cup green split peas, rinsed
1       bay leaf
1       teaspoon dried thyme leaves {2 teaspoons fresh thyme}
2       cups frozen green peas
2       cups cooked ham, diced
1/4   cup minced fresh parsley
salt & pepper to taste


Split Pea and Ham Soup

Place the two bacon strips in a large stockpot over medium heat and cook for 5-7 minutes until done {slightly brown}, turning the strips over often to keep from burning. Drain the excess grease.

In the same pot over medium heat, add cooked bacon strips, butter, onion, celery and carrot.


Split pea and ham soup step 2 w1000 x 750h-1

Stir the vegetables and bacon together.  Once the butter is melted, cover the pot with a lid and cook for 3-4 minutes, or until vegetables are soft and translucent.  This is to “sweat”, but not to brown, the vegetables.


Split pea and ham soup step 3 w1000 x 750h-1

Bring the heat up to medium-high and add dry sherry/white wine, and let it reduce to nearly evaporated.

Add broth, water, split peas, thyme, and bay leaf.  Bring to a boil, reduce heat to medium-low, and simmer, partially covered for 1 – 1 1/2 hours or until peas are tender.


Split Pea and Ham Soup

Remove bacon and bay leaf, then puree 2 cups of soup in a blender.  Return the pureed mixture to  the pot.


Split pea and ham soup step 5 w1000 x 750h-1

Add frozen peas, ham, parsley, salt, and pepper.


Split pea and ham soup step 6 w1000 x 750h-1

Stir soup and simmer for 3-4 minutes until heated through.


Split Pea and Ham Soup

Serve soup with a dollop of sour cream mixture and a sprinkle of fresh parsley.


Split Pea and Ham Soup

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Split pea and ham soup & other recipes

{click on the recipes below}

Salmon Chowder
Chicken and Rice Soup
Sausage Minestrone Soup
Sausage and Eggplant Soup
. . . . . .

Visit blog friends that are sharing their favorite SOUP recipes!

 A Bright and Beautiful Life
Wonderful Chicken Soup
Chicken Gnocchi Soup {Olive Garden Copycat}
Italian Sausage Tortellini Soup
Sweet Corn Chowder
Hearty Chicken Curry Soup
Old-Fashioned Vegetable Beef Soup

Keeping Up with Mrs. Smith
Easy Tex-Mex Chili
Chicken Tortilla Soup
Broccoli Cheddar Soup
Gumbo {guest posting at Create & Babble}

Red Cottage Chronicles
Potato Soup
Slow Cooker Cheddar Soup

Pretty Wrapped
Vietnamese Pho, gluten free soup
Gluten Free Zucchini Soup

Simply Domestic
Tortilla Soup


 {print Split Pea Soup with Ham recipe, Here}


posted by: Kay aa

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8 Responses to Split Pea Soup with Ham

  1. Mrs. Smith February 19, 2014 at 8:30 am #

    Wonderful recipe! I have only made split-pea soup once even though I love it. Thank you for the inspiration and lovely presentation. It’s been good getting to know you through this soup series. 🙂

    • Kay February 19, 2014 at 10:14 am #

      Likewise Leilani! Thank you for sharing your wonderful soup recipes – a great list for me to make for my family.

  2. Sherry Kain February 19, 2014 at 12:21 pm #

    Thanks for getting our family hooked on this one Kay…(personally I think the crema is the key touch)

    • Kay February 19, 2014 at 10:53 pm #

      Yes, definitely – the creme is a great little addition to the soup and gives it another layer of flavor. I hope your family will enjoy this soup Sherry!

  3. Hannah February 19, 2014 at 8:02 pm #

    Kay, this has to be one of my all time favourite soups! I must admit that I haven’t made it in positively ages, so thank you so very much for sharing, and for the reminder that I MUST make this again!!! I have to say, that your soup looks ten times prettier than my pea and ham! I love your photography.

    • Kay February 19, 2014 at 11:20 pm #

      So glad I could be of help Hannah. Interestingly, when you made the Vietnamese Pho soup in a recent blog post, the fresh green color of the soup was the reason I decided to make Split Pea Soup with Ham! 🙂

  4. Lori @ A Bright and Beautiful Life February 21, 2014 at 10:12 pm #

    I love split pea soup but I’ve never thought to put frozen peas in it. I must admit yours is a lot more colorful than the soup I make. The addition of the crema sounds delicious. Your photos are beautiful.

    • Kay February 24, 2014 at 8:14 am #

      Putting frozen peas in the soup got my attention when I came upon this recipe. This soup was one of the easiest way I got my kids to eat peas 🙂 Thanks for stopping by Lori!

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