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Mom’s Pea Soup with Ham is a family favorite. She NEVER threw the ham bone away. This split pea soup from scratch brings a whole new meaning to leftovers.
Dried peas, a ham bone, water, carrots, onions, and seasonings are ALL it takes to make this pea soup recipe. Thick, hearty and so darn delicious. It may not be the prettiest thing to look at, but your tastebuds will be singing with joy.
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The smell of certain foods seems to trigger the memories of when you lived at home and mom did the cooking. Coming home from school to the smell of pea soup cooking for dinner was so comforting, especially on cold winter days.
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I was excited when we would have ham because I knew that wonderful soup was soon to follow. Whoever says they don’t like leftovers have not had THIS SOUP!
Pea soup with ham is a meal all it’s own. So thick and hearty, one bowl of this and your belly will be full and happy. Speaking of leftovers, this HUGE pot of soup creates MORE delicious leftovers. It is an economical way to feed a family too.
While this cooks, whip up some quick and easy Irish Soda Bread to go with it. The best kind of comfort food is simple to prepare.
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Homemade soup is so comforting. Great to warm you up when the weather is cold. The BEST food when you are feeling under the weather. Paired with this homemade cough syrup, you will feel like yourself in no time.
Awesome to take to work or school for lunch too. As you open your thermos of delicious soup, the aroma will get the attention of everyone around you. I just know they will be wanting YOUR lunch instead.
With very little effort, soup can be enjoyed any day of the week. Leftovers are so good. I do have several soup recipes on the blog from easy blender soups to chilled soups for hot weather eating. Here are a few to look at (but check out the rest too):
- Easy Roasted Cauliflower Blender Soup
- Simple Slow Cooker Pho
- Zucchini Noodle Gazpacho
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HOW TO MAKE PEA SOUP WITH HAM
You can make split pea soup on the stovetop, in the slow cooker, and I am pretty sure by now there are Instant Pot versions as well. I am doing it just like mom did (since she was a pretty amazing cook).
You will need:
- ham bone (or ham hock)
- split peas
- water
- carrots
- onions
- bay leaves
- salt & pepper
Basic, simple ingredients. The hardest part about this easy split pea soup recipe is WAITING for it to cook. I like to just place this on the stove and let it simmer while I do other things. You really don’t have to babysit it once it starts to simmer. Give it a stir now and again, and that is about it.
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- saute the carrots and onions
- add the rinsed peas along with the ham bone, water, and seasonings
- let simmer till done
- shred the meat off the ham bone (or ham hock), and return to the pot
- EAT!
YELLOW SPLIT PEAS OR GREEN SPLIT PEAS
It is common knowledge that split pea soup has a history. French Canadian pea soup is a true classic and is ALWAYS made with YELLOW split peas, and that is the only way I have ever had it.
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There really is not much difference between the taste of dried green peas over dried yellow peas. Yellow split peas are a little milder, and green split peas are a little sweeter.
If you want to make a truly delicious green pea soup, head over and visit my blogger friend Amanda at Striped Spatula and give her recipe a try.
PEA SOUP WITH HAM BONE OR HAM HOCK
Ham split pea soup can be made with EITHER! The perfect way to use that leftover holiday ham bone. That is the way mom did it, and I have done it that way MANY times.
For this pea soup recipe, I used a FRESH HAM HOCK. You can also get smoked ham hocks.
The ham hock comes from the lower leg of the pig. It contains rind, fat, meat and bone. You can use it with all that attached if you like. I prefer a “leaner” soup, so I removed the rind and most of the fat before I added it to the stockpot. Just like a ham bone, the amount of meat will vary each time.
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We LOVE thick pea soup in our house. As the soup sits (and especially when it is stored in the fridge), it will thicken even more. When you go to reheat the soup, and would like a thinner consistency, just add a little water. However the best pea soup is so thick, you could almost class it as a stew.
Whether you make crockpot pea soup, stovetop pea soup, or an Instant Pot version, I hope you give this easy pea soup recipe a try.
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Hearty and delicious, Mom’s Pea Soup With Ham is ALWAYS a warm welcome in our home. I also have fond memories of her Ukrainian Kobasa Kapusta on the holiday dinner table too.
For some fun facts, check out this post on my Top Recipes on the blog. You just might be surprised one made the greatest recipes list.
Do you have a favourite method of making soup? Stovetop or slow cooker? Leave a comment.
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Mom's PEA Soup with HAM
The best way to use that holiday ham bone. Split yellow peas are transformed into a thick, delicious and hearty soup. Mom's Pea Soup with Ham is THE BEST!
5 from 81 votes
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Course: Soup
Cuisine: French Canadian
Prep Time: 20 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 20 minutes minutes
Servings: 8 servings
Calories: 332kcal
Author:
Ingredients
- 1 ham bone (or ham hock)
- 24 ounces yellow split peas (rinsed)
- 12 cups water
- 6 ounces carrots (diced)
- 2 ounces onion (diced)
- 2 bay leaves
- salt & pepper (to taste)
- 2 tablespoons olive oil (for sautéing)
US Customary - Metric
Instructions
Place the peas in a sieve, rinse with water and set aside.
In a large stockpot, heat the olive oil.
Saute the onions and carrots over medium heat until till soft (about 10 minutes). Season with salt and pepper, and mix.
To the pot add the rinsed peas, ham bone (or ham hock), bay leaves and water.
Stir to combine. Cover and bring to a boil.
Reduce heat to a nice simmer, and let the soup cook until the peas are VERY soft. This can take about 2 hours or so.
**NOTE** During the initial cooking, a FOAM will appear on the water. I usually scoop it off, but you can skip this if you like.
Once the soup is cooked to your liking, remove the ham bone from the soup and place in a dish.
***NOTE*** At this point, if you would like the soup to thicken more, increase the heat slightly, and cook uncovered for about an hour. This will allow some liquid to reduce.
During this time, pull the meat off the bone and shred. Return to pot. The size of the bone will determine the amount of meat you will be able to get.
ENJOY!!
Nutrition Information
Calories: 332kcal | Carbohydrates: 54g | Protein: 21g | Fat: 4g | Sodium: 46mg | Potassium: 912mg | Fiber: 22g | Sugar: 8g | Vitamin A: 3680IU | Vitamin C: 3.3mg | Calcium: 67mg | Iron: 3.8mg
Notes
The calories for the MEAT are NOT CALCULATED in the nutrition, as the amount of meat will vary with each ham hock or ham bone.
For this recipe, I used a FRESH ham hock. I removed the outer skin and extra fat before placing it in the pot.
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