Split Pea and Ham Soup

Mark Boughton/styling: Teresa Blackburn
  • Yield: 10 servings

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


2tablespoons olive oil
1large onion, chopped

2stalks celery, chopped
2-- carrots, chopped

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

2medium potatoes, peeled and chopped

1teaspoon salt
1/4cup 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.

Nutritional Info *per serving

  • Calories 248
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 9mg
  • Sodium 365mg
  • Carbohydrate 37g
  • Fiber 13g
  • Sugars 7g
  • Protein 14g