Split Pea With Ham Soup


Onion and Carrot:



Split Peas:


Parsley and Lemon Juice:



  1. Heat oil on medium in a Dutch oven.
  2. Sauté onion and carrot in the oil until onions are light golden brown; 10 to 15 minutes.
  3. Add celery, potatoes, and garlic to the Dutch oven.
  4. Add spices and lemon zest.
  5. Add ham and optional ham bone.
  6. Slowly pour peas into a strainer removing foreign matter such as small dirt clods and small rocks, rinse the peas and allow to drain.
  7. Add peas to Dutch oven.
  8. Add water.
  9. Stir to incorporate.
  10. Bring to boil, cover and simmer for 1 hour.
  11. If you added a ham bone remove it from the soup pot. Take any remaining meat from the bone, cut up and add back to soup pot.
  12. Turn off heat.
  13. Stir in parsley, balsamic vinegar and lemon juice, cover and let stand for 5 minutes.
  14. Adjust salt to taste.
  15. Serve.


Serves 6 to 8.

Serve with cornbread.

Would you rather make a vegetarian version of this soup? Try my split pea soup recipe.

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