Split Pea and Ham Soup

Kitchen Tested
  • Yield 10 servings

Barbecue sauce provides a sweet note to this split pea soup. For a vegetarian version, omit the ham.

Mark Boughton/styling: Teresa Blackburn

Inspired by a soup in Soup Makes the Meal by Ken Haedrick, this split pea soup is cooked with a meaty ham bone.


2 tablespoons olive oil
1 large onion, chopped

2 stalks celery, chopped
2 -- carrots, chopped

3 -- garlic cloves, minced
1 pound green split peas
10 cups water
1 -- ham bone or ham hocks

2 medium potatoes, peeled and chopped

1 teaspoon salt
1/4 cup barbecue sauce or sherry


  1. Heat oil in a Dutch oven. Add onion, celery, carrots and garlic. Saute 5 minutes. Add split peas, water and ham bone. Bring to a boil. Reduce heat and simmer 1 hour. Add  potatoes; simmer another 30 minutes.
  2. Remove ham bone from soup, pull meat off bone and set aside. Discard bone.
  3. Using an immersion blender, puree soup. Add meat and barbecue sauce. Serve with crushed pita or corn chips.



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