Pea Soup

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Fish-Free, Shellfish-Free



Prep Time:

15 Minutes

Cook Time:

1 Hour






Kristina Koslosky


Whenever we make ham, pea soup shortly follows! Our pea soup starts with split peas, water, and a hambone. To make it filling and hearty, add carrots, celery, white onion, and ham towards the end. And top with fresh homemade croutons!


    16 oz. split peas
    10-12 cups water (depending on how thick you like it)
    1 Hambone
    1 tbsp. olive oil
    3-4 large carrots, diced
    3-4 celery stalks, diced
    1 white onion, diced
    3 garlic cloves minced
    1/2 tsp. salt
    1/2 tsp. pepper
    2-3 cups ham
    Homemade Croutons


1. In a large soup pot, combine spilt peas, ham bone, and water. Bring to boil, reduce heat to simmer, and cover. Cook for 40-45 minutes until peas are soft.
2. Meanwhile, in a large skillet, add 1 tbsp. olive oil followed by diced carrots, celery, and onion. Sauté for 5-8 minutes until vegetables start to soften. Add minced garlic and sauté for another 1-2 minutes.
3. Once the peas have softened, remove ham bone from soup, set aside, and let cool. Continue cooking the peas. Then, carefully remove any extra meat from the bone. Dice the ham. Dice additional leftover ham until you have 2-3 cups of diced ham for the soup.
4. By now, the peas should have broken down into the soup. If not, you can puree the soup in batches and return it to the pot. Add the vegetables and simmer.
5. Once vegetables have reached your desired doneness, add the diced ham, salt, and pepper.
6. Serve pea soup with buttery croutons on top.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • Wish we could make this healthier, but sometimes you just cannot help it!
    • If you have suggestions for us, please share in the comments.


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