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Split pea & ham soup

I used a pre-cooked boneless smoked ham and cut it into cubes.

this was delicious - served with warm bread & butter.


  • 16 ounce bag of dried split peas

  • 2 teaspoons olive oil

  • 1 medium chopped onion

  • 2 cloves of garlic, chopped

  • 2 large carrots, chopped

  • 8 cups low sodium chicken broth

  • kosher salt and pepper, to taste

  • 1 smoked ham hock, about 11 ounces (assuming 4 ounces meat removing bone and skin)*


  • Wash the peas and drain.

  • In a large pot or Dutch oven, saute onions and garlic in 2 teaspoons of oil over medium heat until soft, about 4 to 5 minutes.

  • Add the peas, carrots, ham hock and chicken broth, then cover the pot and let it come to a boil. Add salt and pepper to taste.

  • Once it boils, reduce heat and cook for about 2 hours, or until the peas are soft and thickened.

  • Make sure to check the liquid and consistency. You may need to add hot water if it becomes too thick.

  • Remove ham hock, discard the skin and boned and serve with ham.

Credit: *from Pinterest*


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