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Split Pea Soup with Ham

  • Author: Striped Spatula
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x


What do you do with your leftover ham?  I made Split Pea Soup and it came out delicious. Enjoy!


  • 1/4 cup unsalted butter
  • 2 cups chopped onion
  • 1 cup diced carrot (1/4-inch dice)
  • 1 cup diced celery (1/4-inch dice)
  • 1/4 to 1 teaspoon kosher salt , to taste
  • 1/2 teaspoon freshly-ground black pepper , plus additional to taste
  • 2 cloves garlic , minced
  • 1 pound dried split peas , rinsed and sorted
  • 1 cup of leftover Circle B Ranch Hickory Smoked ham 
  • 1 large bay leaf (or 2 small)
  • 1 teaspoons dried oregano
  • 8 cups Homemade chicken stock


  • In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
  • Add bay leaf, and 1 teaspoon oregano. Stir in chicken stock. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
  • Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard  bay leaf. Season to taste with salt, if needed.

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