Use up leftover ham with this simple stovetop split pea and ham soup recipe! Gluten free, dairy free, and fuss free. An old-fashioned favorite!
- 2 tablespoons ghee, butter, or extra virgin olive oil
- 3 carrots, diced (about 1 1/2 cups)
- 1 large yellow onion, chopped (about 2 cups)
- 2 stalks celery, diced (about 1 cup)
- 2 cloves garlic, minced
- 16 ounces dried split peas, rinsed
- 1 leftover ham bone
- 1 1/2 teaspoons fresh thyme leaves, plus more for garnish
- 2 bay leaves
- 8 cups bone broth OR water
- 1 1/2 cups leftover ham, chopped into bite-sized pieces
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- Fresh parsley, for garnish
- In a large pot or Dutch oven, melt the cooking fat over medium heat. Add the onion, carrot, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 5-8 minutes, until the vegetables are softened and just beginning to brown. Add the garlic and cook for 1 minute.
- Stir in the split peas. Add the ham bone, broth, bay leaves, and fresh thyme. Bring to a boil, then reduce to a simmer. Cook, uncovered, for 45 minutes, stirring occasionally. Add the chopped ham. Continue to cook for another 30-45 minutes, stirring occasionally, until the split peas have cooked down and the soup has thickened to your desired consistency.
- Remove and discard the ham bone and bay leaves. Stir in the remaining salt and pepper. Serve hot, garnished with fresh parsley or thyme, or keep in the fridge for up to a week.
Keywords: gluten free, dairy free, ham, split peas, soup, soup recipes