Leftover Holiday Ham Split Pea Soup
Transform your holiday leftovers into a bowl of comfort with this hearty and flavorful Leftover Holiday Ham Split Pea Soup. Perfect for repurposing a ham bone or leftover ham chunks, this recipe delivers a thick, velvety soup packed with tender split peas, aromatic vegetables, and a smoky, savory depth. With just 15 minutes of prep and a slow simmer to bring out the flavors, each spoonful is a warm embrace of wholesome ingredients like carrots, celery, and garlic, all enhanced by dried thyme and bay leaves. Serve it as a satisfying main dish, garnished with fresh parsley for an added touch of brightness. Ideal for chilly evenings or meal prepping, this classic split pea soup is a delicious way to embrace sustainability while feeding your family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 pound dried split peas, rinsed
- 1 piece ham bone or leftover ham chunks
- 8 cups chicken broth
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot, and sauté for 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the rinsed split peas, ham bone or leftover ham chunks, chicken broth, bay leaves, thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 75-90 minutes, or until the split peas are tender and the soup has thickened.
Occasionally stir the soup and skim off any foam that rises to the surface.
Once the soup has finished cooking, remove the ham bone and bay leaves. If using, shred any meat from the ham bone and return it to the pot.
If you prefer a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture, or blend half of it in a regular blender and return it to the pot.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 7797 mg | 339% | |
| Total Carbohydrate | 326.9 g | 119% | |
| Dietary Fiber | 122.2 g | 436% | |
| Total Sugars | 53.5 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 7268 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
