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Split Pea Hambone Soup

If your morning also consisted of spilling coffee on yourself while driving and then accidentally opening up your giant umbrella and smacking yourself in the face while reaching for a napkin, then hello! Welcome! This is the blog for you.

Today’s post features a recipe so simple that even I, said girl who managed to set off her umbrella while driving, can do it. And I’m realllly excited about it.

We’re taking leftover hambone from Christmas and turning it into a delicious, hearty Split Pea Hambone Soup. So if you’ve got a frozen hambone from Christmas or Thanksgiving, now is the time to whip it out!

This soup requires many staple ingredients you may already have in your kitchen – broth, carrots, celery, onions, and potatoes. Bring dried split peas to a boil with low sodium chicken broth, cover, and remove from heat for an hour. Then bring it back to a boil and toss in your sauteed mirepoix (onions, carrots, and celery) with your leftover hambone. Simmer it for a bit, add in your peeled potatoes, then serve it up with a crusty loaf of French bread and some tobasco sauce!
 
Split Pea Hambone Soup
Serves 8
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Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
Ingredients
  1. 3 carrots, diced
  2. 3 celery, diced
  3. 2 onions, diced
  4. 1 russet potato, peeled and cubed
  5. 2 cups dried spit peas, rinsed and drained
  6. 8 cups low sodium chicken broth
  7. 1/2 tsp kosher salt
  8. 1/2 tsp freshly crushed black pepper
  9. 1 tsp dried thyme
  10. 3/4 tsp crushed red pepper flakes
  11. 1 hambone (preferably with remaining meat)
  12. 2 tbsp olive oil
Instructions
  1. Place split peas in a large stockpot, pour in the low sodium chicken broth, and bring to a boil. Cover and remove from heat for about 1 hour.
  2. After an hour, return back to stove and bring to a boil. In a separate pan, bring olive oil to medium-high heat, then add the celery and onion. Saute for 2-3 minutes, then add the carrots and crushed red pepper flakes, and saute for an additional 2-3 minutes.
  3. Add the hambone, celery, onions, carrots, thyme, salt, and pepper to the boiling pot. Reduce heat to low and simmer for 1 1/2 hours, stirring occasionally.
  4. 30 minutes before finish simmering the soup toss in the potatoes.
  5. Test and adjust any seasonings and remove from heat. Remove the hambone, dice remaining meat, and set the meat aside.
  6. At this point you have the option to use an immersion blender (or a regular blender) if you want a creamy consistency. (Some prefer a more "broth" like soup - so it's completely up to you!).
  7. Add back the diced meat, and serve warm. I like to top mine off with tobasco sauce!
The Richmond avenue https://therichmondavenue.com/
 

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  3. Roberta Briffa says

    Yummy recipe Jasmine, as always. Ham is one of my favourite things to eat over the Christmas period. I didn’t have any this year, although I now know what to do with any leftovers. Bookmarked this one x

    Reply

    • Jasmine says

      Thank you, Roberta!! My place of work always hands out Christmas hams to all the employees right before the holiday, so it’s been a nice treat! I hope you stay warm this weekend. 😀

      Reply

  9. Sadie's Nest says

    This sounds really good! I think I would give it a try… but split pea and ham soup and I have a history. It was the one stand-off I ever had with my parents. I didn’t want to eat it (purely based on looks) and they said I couldn’t leave the table until I did. So eventually I fell asleep right at the kitchen table. (I won, thank you very much.)

    Reply

    • Jasmine says

      Way to go!! I don’t blame you for not wanting to eat it as a kid!! My parents were really similar in that I had to sit at the table until I finished everything on my plate. I remember sitting through lunch so long that they started to set up for dinner!

      Reply

  12. Rhonda Sittig says

    HI Jasmine– we’re up in the mountains surrounded by snow this weekend and I’m wishing I had a large size bowl of this soup right now! I love that it’s simple, uses things I have in the kitchen and looks thick and savory. Another great recipe– you’re the best! xo

    Reply

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