Split Pea & Ham Soup
Split Pea & Ham Soup
Split Pea & Ham Soup

Split Pea & Ham Soup

David Venable

Split pea soup is perfect for the cold winter months. This hearty classic also freezes well for future meals.


  • 1/8 cup oil
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 cup leeks, diced
  • 1-1/2 cups cooked ham, diced
  • 2 (16-oz) packages green split peas
  • 15 cups chicken stock
  • 2 bay leaves
  • 1/4 tsp dried thyme
  • Sourdough bread (optional, for serving)


Heat oil over medium heat in a large soup pot. Add the onions, celery, carrots, and leeks and sauté until soft.
Add ham, split peas, stock, and herbs. Bring to a simmer and continue to simmer for 1 hour or until the split peas are soft.
Serve hot with a generous slice of sourdough bread, if desired.

Cook's Notes

When freezing soup, it's best to cool the soup down completely and leave a little head space in each freezer-safe container to allow for expansion. To ensure the soup tastes its absolute best and retains all its flavor, try to use it to use within 3 months of freezing.