Split Pea Soup

split pea soup

Split pea soup is a delicious recipe to make when you have leftover ham. It’s a great combination of flavors. Split peas are very nutritious, high in fiber, protein, iron, and magnesium. My children happily finished their entire bowls of this soup the first time I served it, which is unusual around here. I use the slow cooker for this soup, but it can also be made on the stove by simmering on low for a few hours.

2 tbs. olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 ½ pounds ham, chopped into ½ inch cubes
1 bay leaf
6 cups water
4 cups broth
¼ tsp. smoked paprika
1 lb. dried split peas, rinsed just before adding them to the crock pot
Salt and pepper to taste

  1. Heat the olive oil in a skillet.  Cook the onions, celery, and carrots until just tender.  Add the ham and cook for another minute.
  2. Transfer the vegetables and ham to a crock pot.  Add the remaining ingredients to the crock pot and cook on high for 4 to 5 hours, or on low for 6 to 8 hours. The soup is done when the split peas are very tender.
  3. Remove the bay leaf and puree the soup with an immersion blender, leaving some chunks of ham and carrots. This recipe yields 12 cups of soup.


  1. says

    We are not huge soup eaters here. So many times I have to take a pass on awesome looking soups and chili’s because it’s just too hot to enjoy a steaming bowl of *anything* but we both love Split Pea Soup and I’ve never added Smoked Paprika, a favorite spice around here, which makes this sound really appealing considering all the leftover ham we have. I’m filing this one away in my memory bank because in the coming weeks we are going Lean and Mean and hitting our food storage hard thanks to some super-expensive expenses we had to invest in our Non Producing Garden. :(


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