Split Pea Soup with Carrots and Ham

Always one of our favorites, this Split Pea Soup with Carrots and Ham is easy, warming and simply delicious!

Split Pea Soup with Carrots and Ham

I love Split Pea Soup with Carrots and Ham and I have for as long as I can remember. I wasn’t a super fussy eater as a kid but I think we all remember the things we didn’t like; even if over the years our tastes have changed and we’re more adventurous as adults (except green bell pepper…still can’t!).

I’m sort of surprised that this soup isn’t on that list of ‘no thank you’ as a kid but I remember loving both split pea and the even uglier brown lentil soup. Go figure right?

Today I’m including it with this weeks list of Soups for The Food Network’s Comfort Food Feast…yes, we have officially switched from Fall Foods to Comfort Foods and the timing seems perfect as I stare out the window at the snow coming down.

Seems this is the week of ugly ducklings; much like the Baked Chicken with Leeks, Bacon and Mustard that I posted yesterday, this soup does have it’s beautiful side but you have to taste it to make that discovery.

Rich with the mirapoix blend of sauteed onion, carrots and celery, I’ve always done one thing that I think has this simple Split Pea Soup stand head and shoulders above the others I’ve had.

It’s simple too…I substitute chicken stock for the water that is most often called for when making a bean soup. Wait…guess there are a few more things I do differently!

My need for a whole ham could be described as never…I like it OK but never crave it for a regular meal. However, I love the soups that have always called for a ham bone

Split Pea Soup with Carrots and Ham

When I first published this recipe a few years ago, I decided on a whim to contact Honey Baked Ham to see if they might sell the ham bones from the ones they use for prepared sandwiches that they sell on premises.

My whim was met with surprise and delight when the answer was ‘yes,’ I even think a whoo-hoo might have been uttered from my lips! It’s allowed me to add some winter soups to my repertoire that might have been eliminated now that I’m only cooking for myself and that is very good.

When I dropped by the local Honey Baked Ham store the other day to pick up a bone I was crestfallen when they had none. What they did have? Apparently at the end of the day; any of the pre-measured sandwich slices that are not used are frozen in plastic baggies for sale.

So now I’ve moved from having to cook a whole ham to using the meat from a ham bone to now just including a pound and a half of cooked slices. It’s pretty perfect.

It felt a bit Sandra Lee-ish but in this case it was more of a Martha Stewart ‘good thing’ and certainly a convenience I wanted to share with readers. Time was at a premium this past weekend and these few choices made this hearty soup a snap to put together.

After cooking the trifecta of carrots, celery and onion in a skillet; they were added with the peas, stock and ham to a slow cooker that I set to cook overnight for 10 hours. It was ready in the morning to be finished with a bit of half and half and honesty I could have ‘almost’ eaten it for breakfast!

I’ve had an immersion blender for a long time and I think they are an amazing tool for soups. Even soups that are not supposed to be smooth can benefit from a bit of blending; I find it helps to thicken the soup without having to add any additional ingredients. I just blend for a few seconds and then call it good; I still want most of those larger pieces of meat and veggies too.

If you’ve never made Split Pea Soup with Ham and Carrots, well, why not? Don’t be afraid of it’s homely appearance, under that outside veneer is a warm and totally satisfying dish that I bet you’ll love as much as I do.

Enjoy these dishes from other Food Network Bloggers who are sharing Soups today for this season’s #ComfortFoodFeast!

food network

The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: Split Pea Soup with Carrots and Ham
Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: Tomato Soup
Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup
The Heritage Cook: Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie’s Kitchen: 14 Sensational Soups
Big Girls Small Kitchen: Winter Squash & Chickpea Ribollita
The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup
The Mom 100: Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 5 No-Brainers for Improving Chicken Soup
FN Dish: Soup’s On! 5 Warming Must-Make Bowls

PIN IT! ‘Split Pea Soup with Carrots and Ham’

 Split Pea Soup with Carrots and Ham Served in a White Bowl

Yield: 6 Servings

Split Pea Soup

Split Pea Soup with Carrots and Ham

A quintessential winter soup using leftover ham and dry split peas.

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes

Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 4 stalks of celery, sliced
  • 1 large or 2 medium onions, chopped
  • 1 pkg of pre-sliced carrots or 4-6 carrots, sliced
  • 2 garlic cloves, minced
  • 1 pkg dry split peas, 16 oz
  • 1 ham bone or 16-20 oz of cooked, sliced ham
  • 2 Tbsp fresh thyme
  • 2 - 32 oz boxes of chicken stock or equivalent fresh or canned
  • Salt and pepper
  • 1/2 cup half and half

Instructions

  1. Put olive oil and butter in large pot and warm on medium heat until butter has melted.
  2. Add carrots, onions and celery and cook until onions are translucent. Add minced garlic and cook for an additional minute.
  3. Put peas, ham or ham bone, thyme, chicken stock and vegetables in a slow cooker.
  4. Cook on the lowest heat for 8 hours.
  5. Remove ham bone if used, cool and then remove meat and add meat back to pot.
  6. Add 1/2 cup of half and half; season to taste with salt and pepper.
  7. To thicken, blend partially with a stick blender or remove approximately 3 cups and blend in a countertop blender; return blended soup to pot and heat if necessary before serving.

Notes

This makes a lot of soup; enough to both serve and then freeze half for later.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 2635Total Fat: 92gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 47gCholesterol: 1004mgSodium: 15590mgCarbohydrates: 86gFiber: 22gSugar: 32gProtein: 368g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

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83 Comments

    1. Funny how names are different but the basic concept is the same. I’ve loved it since I was a child too; kids today aren’t quite as adventurous; I gave a couple a chance and the color was not helping my cause!

  1. I would use this for pretty much EVERYTHING!!!!! I can’t tell you how many times I am cooking and I think to myself, I wish I had a hand immersion/blender/whisker/chopper it would make my life SO much easier!! After turning over 100lbs of Apples into applesauce this year, I know I need this bad boy!!!

  2. I remember my first experience with split pea, and that experience made me think I hated the soup. Soooooo rewind to four years ago, my mother-in-law changed my outlook on this gorgeous soup! I pretty much I was seriously missing out all these years! Your soup looks beautiful! AND I think I need more of my leek and potato soup…..But it would be sooooo much better with your new favorite kitchen toy:-) Hugs, Terra

  3. I’ve never tried split-pea soup but now I may have to put this on my recipes “to-do” list.

    I’ve been researching immersion blenders recently and I think this one is going on my wish list. I’ve been wanting one for soups, whipping cream, and for chopping small batches of onions and garlic. Good luck to all with the giveaway!

  4. Like you, I think I’d use this tool a lot for creaming soups. Plus I could use it for smoothing out some of the chunks of fruit when making jam.

  5. I have a protein shake every morning and would use this daily. With fall and winter around the corner, I make a lot of soups and this would be perfect to use for purees and thickening!

  6. Barb, This split pea soup is something I can really get into just now…it was enough to pull me from the screen to see if that package of split peas was still in the pantry. I would’ve never thought to try a Honey Baked Ham bone for a flavor boost, but it may be a nice alternative to the ham hock I typically use. Lovely post, thank you for sharing!

  7. My sister was just this weekend telling me about pureeing a batch of soup in her defective blender. What a hassle it was to transfer it to the blender and back to the pot. And that it leaked out of the blender. I said, “Don’t you have an immersion blender?” So if I win, I’ll have my sister’s Christmas gift already….

  8. Ohhhhh! I would love to have an immersion blender – with my love (and propensity) to have all sorts of kitchen gadgets, I don’t know why I haven’t picked one up yet. I would use it to make soups, gravies, smoothies – you name it. It would save me time and energy using the regular old whisk I use right now. 🙂

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