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Leftover Holiday Ham & Split Pea Soup

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Ingredients

Adjust Servings:
1 (16 -20 ounce) package dried split peas, green, rinsed
8 cups water
2 medium potatoes, peeled, cubed
2 medium onions, peeled and chopped
2 large carrots, peeled and chopped
2 stalks celery, washed and chopped
2 cups cooked ham, trimmed of fat, diced
4 - 5 teaspoons chicken bouillon powder or 4 chicken bouillon cubes
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper, to taste
1/4 - 1/2 teaspoon salt, to taste (optional)

Nutritional information

280.5
Calories
49 g
Calories From Fat
5.5 g
Total Fat
1.9 g
Saturated Fat
25.5 mg
Cholesterol
239.6 mg
Sodium
38.9 g
Carbs
13.5 g
Dietary Fiber
5.9 g
Sugars
19.9 g
Protein
292g
Serving Size

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Leftover Holiday Ham & Split Pea Soup

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    Cuisine:

    This is so much better than pea soup from the can such as Campbells or Progresso. Easy to make too. I halved the recipe and still ended up with a ton of soup. Changes I made were to skip the Marjoram (didn't have any) and used one 14 1/2 oz can of low sodium chicken broth along with 2 bouillon cubes and 2 1/2 cups of water. I prefer a lot of carrot thus used two and less potato so only used 2/3rds of a medium spud. (remember I halved the original recipe). I was a little fearful of using poultry seasoning and sage but took the plunge. Added pepper as per the recipe but no salt. Brought to boil then simmered an hour and a half. Wow! Delicious. Well worth the effort. Thank you for this great recipe.

    • 125 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Leftover Holiday Ham & Split Pea Soup, I make this every time I make a holiday ham to use up the leftovers It smells so wonderful as it cooks and pleases even the so-called pea haters in my family Simple to prepare too just chop all your veggies and ham up and toss everything into the pot and cook No need to soak the peas overnight just a rinse and drain before cooking , This is so much better than pea soup from the can such as Campbells or Progresso Easy to make too I halved the recipe and still ended up with a ton of soup Changes I made were to skip the Marjoram (didn’t have any) and used one 14 1/2 oz can of low sodium chicken broth along with 2 bouillon cubes and 2 1/2 cups of water I prefer a lot of carrot thus used two and less potato so only used 2/3rds of a medium spud (remember I halved the original recipe) I was a little fearful of using poultry seasoning and sage but took the plunge Added pepper as per the recipe but no salt Brought to boil then simmered an hour and a half Wow! Delicious Well worth the effort Thank you for this great recipe , Very hearty and satisfying Didn’t have poultry seasoning, so used Old Bay No salt


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    Steps

    1
    Done

    Chop Veggies and Meat, Then Combine Everything in a Large Stockpot -- Going Very Easy on the Salt as Your Ham and Bouillon Might Be Salty Enough Already (you Will Test and Add More Later If Needed).

    2
    Done

    Stir, Then Bring to a Boil Over High Heat.

    3
    Done

    Don't Walk Away from the Pot.as Soon as It Comes to a Boil,Stir, Then Lower the Heat to Low and Drop a Lid on the Pot, Venting Just a Bit For a Few Minutes So You Don't Have a Boilover.

    4
    Done

    as Soon as the Temperature Drops Enough to Avoid a Boilover (a Few Minutes), Go Ahead and Let the Lid Sit Fully on Top of the Pan.

    5
    Done

    Let Cook on Low, Covered, For About 1 1/2 Hours,Stirring Once or Twice, Until All Veggies Are Tender.

    6
    Done

    Give the Finished Soup a Taste Test and Adjust Salt and Other Seasonings as Needed.

    Avatar Of Joseph Nguyen

    Joseph Nguyen

    Bánh mì master crafting flavorful and delicious Vietnamese sandwiches.

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