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Split Pea Soup with Ham Recipe

Add crunch to your lunch with this soup that features split peas, ham, and homemade whole-wheat croutons. Use leftover ham to make split pea soup prep even easier. You'll turn to this split pea soup with ham all winter long -- especially when you need to warm up!

  • prep: 30 mins
    total time: 1 hour 10 mins
  • servings: 6

Ingredients

  • 1 tablespoon olive oil
  • 1 chopped medium onion
  • 4 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 tablespoon dried thyme leaves
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 bag (16 ounces) green split peas, picked over and rinsed
  • Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes
  • 2 tablespoons butter
  • 4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
  • 1 to 2 tablespoons fresh lemon juice

Directions

  1. Step 1

    In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.

      In this step:

  2. Step 2

    Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.

  3. Step 3

    Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.

      In this step:

  4. Step 4

    Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

Source
Everyday Food, April 2007

Reviews (19)

  • 24 Apr, 2014

    This soup is GREAT! So many levels of flavor and it filled our home with comfort. The fragrance is part of the WOW factor and it is a wonderful project to cook with your love one. Husband and I enjoyed making it and eating it. Martha you have always given us something to cherish, thank you with love- Mary and Fred Miskanis.

  • 13 Jan, 2014

    I wanted to make something using leftover roast ham and this was perfect for a chilly winter night. I saved all the juices and pan drippings as stock. This was absolutely delicious. The peas were done in 45 minutes so definitely no pre-soaking was required. I like a bit of texture in this soup so only pureeing half turned out perfect. Since I used the leftover pan juices I salted very minimally.

  • 5 Jan, 2014

    I made this recipe exactly as described, except I didn't have a ham bone and I omitted the croutons because I'm lazy. It came out great. I don't get all the people whining about the beans not cooking fast enough and wanting to soak them. If you followed the directions, they should be done in less than 40 minutes. Mine were plenty tender at 35 and I used an immersion blender and the soup came out smooth as silk. You dont have to soak peas, they're not pinto beans. Tasted great as is.

  • 2 Jan, 2014

    This recipe has WAY to much dried thyme. A full tablespoon sounded like a lot, so I only used about 3/4 of a tablespoon. Even that was too much. I am in the process of making a second batch with no thyme to combine with the first batch. Will update with new review after completing.

  • 5 Apr, 2013

    Had to cook 30 minutes longer so peas were soft enough to eat. Peas were still a but crunchy if you like that texture. II would probably soak peas next time before cooking. Nice taste and easy to make.

  • 10 Jan, 2011

    I found out just recently that adding salt at the beginning can cause the peas to cook much slower, so add at the end. Then there's the salt in the ham to contend with as well. I've found that freezing dried peas and beans, overnight or longer, seems to make them cook a little faster.

  • 9 Jan, 2011

    You can either soak the peas overnight in cold water

  • 29 Dec, 2010

    I'm going to try this recipe this weekend with some leftover ham from Christmas Eve dinner. Hope it turns out well!

  • 20 Dec, 2010

    My peas did not soften at all. I had to cook it for over an hour before they were even tolerably soft. I wish the recipe had warned me to soak the peas first.

  • 20 Dec, 2010

    My peas did not soften at all. I had to cook it for over an hour before they were even tolerably soft. I wish the recipe had warned me to soak the peas first.

  • 19 May, 2010

    I absolutely love this recipe. I have made it now several times and every time, it comes out delicious and hearty. It's also super easy. The last time I made it, I only had ham slices (no prepared ham or hamhock to dice up) so I just cut up the ham into small pieces. It was just as good and has loads of smoky flavor from the ham bone simmering in the soup.

  • 19 May, 2010

    I absolutely love this recipe. I have made it now several times and every time, it comes out delicious and hearty. It's also super easy. The last time I made it, I only had ham slices (no prepared ham or hamhock to dice up) so I just cut up the ham into small pieces. It was just as good and has loads of smoky flavor from the ham bone simmering in the soup.

  • 27 Jul, 2009

    This soup is great. I did not have a ham bone so I used a smoked ham hock. Wow! It was great. Smokey and thick and yummy. Of course using the ham hock took longer but it was worth it.

  • 10 Jan, 2009

    This soup is fantastic. I did not have a hambone but the soup did not need it. I added the ham while it was cooking and the broth had a wonderful flavor. I did not puree the soup. I find the soup great just the way it is. Everybody raved. Happy cooking!

  • 30 Dec, 2008

    Our family enjoyed this soup. We liked the idea of adding potatoes. The peas softened within 35 minutes. We thought the flavor was great in the short amount of time the soup cooked.

  • 17 Apr, 2008

    This takes much longer than an hour; more like a day to get the soup flavors and peas cooked properly. Better count on cooking it the day before and reheating it for dinner the next day. I left the fennel and leeks out, and used half chicken broth and half water. It had a great flavor and not too thick.

  • 31 Mar, 2008

    type 2
    You can just use water for your liquid base and cook the peas alittle longer, usingl low salt sugar free bacon. If you want to thicken it a bit use a half to a whole cup of either instant potatoes or just cube and add a few small potatoes for thickening purposes

  • 2 Mar, 2008

    Any chance of getting a calorie count on this soup? I made this for a diabetic and we both loved it. Of course I cut out the salt and used a lo-sodium ham.

  • 10 Dec, 2007

    soup