Split Pea Soup with Ham - The Defined Dish - Recipes (2025)

Prep: 11 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 8

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• ▢ 2 tbsp extra virgin olive oil
• ▢ 1 cup yellow onion, diced (or 1/2 medium onion)
• ▢ 3/4 cup carrot, diced (or 1 large carrot)
• ▢ 3/4 cup celery, diced (or 2 large stalks)
• ▢ 2 cloves garlic, minced
• ▢ 1 tsp kosher salt
• ▢ 1/2 tsp freshly cracked black pepper
• ▢ 1 lb split green peas, dried and rinsed, until the water runs clear
• ▢ 2 cups ham, diced *see notes
• ▢ 4 cups chicken broth
• ▢ 4 cups water
• ▢ 2 bay leaves
• ▢ 5 sprigs fresh thyme
• ▢ 1 tsp cajun seasoning
• ▢ 1 lb yellow potatoes, peeled and diced into 1/4 inch cubes
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tbsp fresh dill, parsley or thyme for garnish

• Heat a large pot over medium heat with the olive oil. Add the onion, carrot, celery and garlic. Season with salt and pepper. Cook, stirring, until tender, about 4 minutes.

• Add the split peas and ham. Stir to combine. Pour the chicken broth, water, bay leaves, thyme and cajun seasoning. Bring soup to a boil. Reduce to a simmer, cover, for 30 minutes.

• Add the potatoes. Simmer, uncovered, stirring occasionally, until the potatoes are tender, about 20 minutes.

• Remove the bay leaves and thyme stems. Taste and adjust salt and pepper, as desired. Finish with fresh lemon juice and dill, for garnish. Serve and enjoy!

*If you are using leftover ham and have a ham bone, throw that in the soup while it's cooking for best results. I just remove it right before serving.

Reheating directions: I like to reheat mine on the stovetop in a saucepan and add a little extra broth to thin it out (as it tends to thicken even more after refrigerating).

Servings: 8