Out-of-the-Ordinary Split Pea Soup with Ham

Pea Soup With Ham
Pea Soup With Ham. Diana Rattray
  • 3 hrs 25 mins
  • Prep: 15 mins,
  • Cook: 3 hrs 10 mins
  • Yield: 8 Servings

Frozen green peas and green split peas team up in this flavorful soup. Use ham shanks or ham hocks in this delicious pea soup, or use a meaty ham bone. 

Top the soup off with some shredded ham or a swirl of sour cream.

See Also
Creamy Split Pea Soup with Bacon

What You'll Need

  • 2 meaty smoked ham hocks or ham shanks
  • 8 ounces split peas
  • 2 cups chopped onion
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • 2 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups water
  • 3 cups vegetable broth or more water
  • 2 cups frozen green peas
  • salt, to taste

How to Make It

  1. Put the ham shanks or hocks in a saucepan and cover with water. Bring to a full boil. Continue boiling for 2 minutes. Transfer the ham shanks to a large soup pot or Dutch oven and discard the cooking liquid.
  2. Rinse the split peas and add to the ham in the larger pot. Add the chopped onion, carrots, celery, bay leaves, ground black pepper, 4 cups of water, and the vegetable broth or more water. Bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
  1. Remove the lid and simmer for 1 hour longer. Add the frozen peas and continue cooking, uncovered, for 2 to 3 minutes, until peas are tender.
  2.  Remove the ham shanks or hocks. Remove the meat from the bones. Discard the bones and excess fat; shred or chop the meat. Set aside.
  3. Blend the soup in small batches until smooth. Save a small amount of shredded ham to garnish the bowls of soup and add the remaining ham to the pureed soup.
  4. Serve the soup hot with pieces of the shredded ham for garnish, along with crusty bread or rolls.

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