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

Split Pea Soup with Carrots and Ham
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Split Pea Soup

A quintessential winter soup using leftover ham and dry split peas.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Soups and Stews
Servings: 6 Servings
Calories: 2635kcal
Author: Barb

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
  • ½ cup half and half

Instructions

  • Put olive oil and butter in large pot and warm on medium heat until butter has melted.
  • Add carrots, onions and celery and cook until onions are translucent. Add minced garlic and cook for an additional minute.
  • Put peas, ham or ham bone, thyme, chicken stock and vegetables in a slow cooker.
  • Cook on the lowest heat for 8 hours.
  • Remove ham bone if used, cool and then remove meat and add meat back to pot.
  • Add 1/2 cup of half and half; season to taste with salt and pepper.
  • 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

Serving: 18 | Calories: 2635kcal | Carbohydrates: 86g | Protein: 368g | Fat: 92g | Saturated Fat: 19g | Polyunsaturated Fat: 47g | Cholesterol: 1004mg | Sodium: 15590mg | Fiber: 22g | Sugar: 32g

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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. 🙂

  9. OH, my…I just don’t get swooney over appliances anymore…but I think this is going on my wish list!

  10. Great call on the Honey Baked Ham idea!! And the new tool looks great. I love soups – but am not crazy about peas. However, many of my family members are, so they’ll get to enjoy this sometime soon!

  11. Hi Barb!! Being able to whip cream for two would totally top my list – blending soups – oh yeah…but the spices?? Now that one I would given my next paycheck for since my spice grinder just died! LOVE the tip about Honeybaked Hams too!!!

  12. My mom and I were just discussing making this soup the other day. We aren’t fans of it but my dad loves it so. I think I could deal with this version. Looks so delicious!

  13. An immersion blender is so useful. I use mine mainly for blending soups the way you did here without having to mess up the food processor (who wants another thing to clean?). Unfortunately ever since dh used it to in his startup I havn’t been able to use it.

  14. Your recipe sounds super! I would use the MiTutto to recreate your Split Pea Soup recipe. I have enjoyed following your blog – thanks for the great work you do on it!! B from Fort Worth

  15. I plan to try the Split Pea Soupe recipe. It sounds so good! In our family, we use only “real” whipped cream – not the frozen toppings. Would love to try this stick blender. Sounds exceptional.

  16. i hate making spilt pea soup, the split peas never *split* and there are always lumps and bumps in it … however, with this great tool, i know i can do good!!! LOL …. love your recipe by the way …. darlene

  17. I love gadgets, especially my immersion blender. But this one looks so much more versatile than my “plain vanilla” one – what I wouldn’t give to have one that does such a nice job of whipping cream. I make lots of lemon mousse and other light desserts with cream and the MiTutti would be great for that.

  18. You may not believe this but, I have had split pea soup exactly once in my life. That’s right. It must have been one of those things I rejected as a child and never tried again. I’m giving it another go as soon as I have a leftover ham bone.

    p.s. – I already have a fantastic stick blender, so please don’t include me in the drawing. Hope someone who really needs it wins this fabulous prize!

  19. I love your story about the ham bone and that you ended up using slices. Too funny! I can’t even remember the first time I had split pea soup but I remember when I worked in Philly and would run around the corner every single day to pick up a cup of split pea soup from the local diner for lunch! Love it! I’ve never made it but I want to try yours. It looks fabulous! I love my immersion blender but one with a whisk attachment??? Wowee!

  20. Immersion blenders are wonderful. I use mine all the time. And I love both split pea and lentil soups. I have a whole ham bone maybe once a year, so what I’ve been doing is buying smoked ham shanks or hocks (I prefer the shanks) and using them instead of a ham bone. Every supermarket has them, and it’s an easy substitute for the larger ham bone. You can also buy ham stock base. Most supermarkets carry soup bases these days (little jars of paste that are highly reduced stocks) – look in the soup aisle. Anyway good stuff – thanks.

  21. I am hooked on peasoup. But you might try to use fine cut leaks als well in your recepe. It gives an extra boost of flavour and colour

  22. Man o man, I love split pea soup. When we were kids we would eat ANYTHING for my mom but that doesn’t negate the fact that we loved this soup and have very fond memories of a big bowl on a cold winter’s night. Your photos are so good that it looks like I could just grab a spoon and dig in. Now I’m hungry.

  23. Barb, i’m with you! I love split pea soup. LOVE. I make it alt least once a year when we have a ham bone from the holidays. Other times, I use a ham steak. Also with you on the broth instead of water! I mean, it’s a simple way to add flavor, so why not? The soup looks so comforting!

    The immersion blender is wonderful! I’ve needed one for so long, but just keep avoiding buying one. I say to myself, “How much will I *really* use it? Then I realize later–all the time! I just need to take the plunge–it’s getting ridiculous!

  24. Following, tweeted, and following on twitter. Thanks for the recipe. I am picky about my split pea soup and am looking forward to trying this!!! 🙂

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