Yellow Split Pea Soup With Ham

by jerseygirl on January 10, 2013 · 14 comments

threeHappy new year everyone! I am trying to catch up after the holidays and we are  finally back to a more normal routine. Now if I could only finish putting all my Christmas decorations away.

I have put writing this post off long enough. I have been making this type of soup for years but as much as I love split pea soup, it’s not very pretty to look at. I wouldn’t say it’s very photogenic either. So you’ll just have to trust me on this. Close your eyes and think about a creamy warm soup on a cold day with lots of smoky flavor and shreds of  slow cooked ham.

I made a 14 pound ham on New Year’s day so we had plenty of leftovers. Believe it or not, I do not look forward to the baked ham dinner but the ham bone I am left with to make this soup. If you don’t want to overload yourself with ham, it can be stored in the freezer until you are craving split pea soup.

I used yellow split peas as my attempt to make the soup a little more pretty. Not sure if it worked but you can use any color split peas you’d like.  I make my soup a little different than some people as I like to cook the ham bone without the peas first. It make a rich smoky stock.

After all the good holiday eating, my jeans are tight and I am ready to make lots of fresh recipes. So stay tuned for some lightened up meals!

soup one

4.0 from 1 reviews
Yellow Split Pea Soup With Ham
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
A hearty soup using a leftover ham bone.
  • 1 leftover ham bone with meat still attached
  • 8 cups water
  • 1 large onion, peeled
  • 3 large carrots, peeled
  • 3 stalks celery, leaves cut off
  • 1 TBS dried Italian seasoning
  • 16 ounces dried split peas, rinsed and picked through
  • salt and pepper to taste
  1. In a large stock pot, put ham in water on medium heat. Bring to a boil, cover with a lid and simmer for an hour or more.
  2. Add onion, carrots, celery and seasoning. Simmer for another hour.
  3. Strain stock and reserve ham bone and vegetables.
  4. Add the stock and split peas to the pot. Chop up the vegetables (they will be soft) and remove all the ham from the bone shredding it in bite size pieces. Add veggies and ham to the soup. Simmer for an hour or until peas are soft. Cook longer if creamier soup is desired. Add extra water if needed.
  5. Season with salt and pepper to taste.

Please follow and like us:

{ 13 comments… read them below or add one }

Ramona January 10, 2013 at 2:27 pm

I don’t think I’ve ever eaten split peas.

Looks easy enough.


Kate | Food Babbles January 10, 2013 at 7:11 pm

Soup really can be such a hard thing to photograph, especially if it’s pea green 🙂 I think you did a fantastic job because I want some right now! I love split pea soup and I’ve never made my own. I think it’s high time and this recipe sounds easy and delicious.


john January 10, 2013 at 10:52 pm

Not a soup guy but love this stuff!


ev pachner January 11, 2013 at 9:26 am

The photo of the Yellow Split Pea Soup looks great – I am ready to have a bowl right now on this dark gloomy day. I’ve never cooked the bone first and then added other ingredients, but will try your way. Thanks for the recipe .


Pam January 11, 2013 at 4:18 pm

Yum. I have only made green split pea soup – I will definitely be trying this soon.


Katrina January 11, 2013 at 11:48 pm

My favorite soup! Looks de-lish.


Danielle January 12, 2013 at 7:56 pm

Oh Lisa – I had the EXACT same problem with my split pea soup (green though, I like your yellow)! I looked at the pictures and were like um, not appetizing so never posted it! Yours looks delicious and can we be honest? This is so easy and so hearty – it feeds us for like 3 meals (2 dinners + 4 lunches)!


teresa January 13, 2013 at 8:14 pm

oh my gosh, YUM! i could really go for a warm bowl of this right now.


leslie January 14, 2013 at 10:17 am

Split Pea Soup is one of my favs! I have been eating it since I was a little little kid! YUM


NYCAnna January 18, 2013 at 3:09 pm

That looks so good. Perfect for a cold New York day.


Judy November 4, 2013 at 12:10 pm

You mention stock in the instructions but dlon’t list it in the ingredients. I assume it is chicken stock, but how much do you add? A tablespoonor more of worcherstershire sauce is a great addition to lift the flavour of pea soup


jerseygirl November 6, 2013 at 5:39 pm

By cooking the water with the ham bone and veggies, it turns to stock as it cooks.


Susanc January 13, 2014 at 5:50 pm

So easy and mind turned out great.


Leave a Comment

Rate this recipe:  

{ 1 trackback }

Previous post:

Next post: