Cooking – Split Pea and Ham Soup: Bring On The Sub Zero Temps!

R Dub enjoying the fruits, er stew, of his labor while waiting for the Split Pea soup to cool off enough to store for future consumption…like Thursday night when Beth returns home from work!
The first test bowl. It was worth the two hour prep and cook time wait!

Wisconsin winters, cold and snowy. We like it, but sometimes we need a little assistance taking the chill off when we get inside the house. A piping hot bowl of soup always hits the spot on a cold Wisconsin winter day.

Temps are predicted to dip below zero the weekend of New Years. Perfect timing.

R Dubs mom Jan sent us home with a ham bone after Thanksgiving. It’s been in the freezer looking for an opportunity to be cooked for a month. Today is the day!

Today’s soup – Split Pea with Ham.


2 tbls Olive Oil

1 medium sized onion – chopped

2 medium leeks, pale green parts only – chopped

2 celery stalks – chopped

4 garlic cloves – chopped

2 Yukon Gold potatoes, unpeeled – cut into small pieces

1 cup ham – chopped

1 ham bone

6 sprigs thyme

2 bay leaves

2 cups split peas

2 tbls Worcestershire sauce

Kosher Salt

Crack Pepper

Sour cream and croutons for serving (optional)

The prepared ingredients: ham on the bone, split peas, Yukon gold potatoes, onion, leeks, thyme, garlic, celery, kosher salt, crack pepper, and bay leaf.

Cooking instructions:

Heat oil in a large stock pot over medium heat. Add onions, leeks, celery, garlic season with salt and pepper. Cook for 10-12 minutes stirring occasionally until veggies are soft.

Onion, leeks, celery and garlic cooking in olive oil until soft.

Add ham and potatoes. Cook until potatoes are just softened, 8-10 minutes. Stir occasionally.

Diced ham from the bone.
Ham and potatoes added to the veggies.

Add ham bone, thyme sprigs, bay leaves and split peas. Add water to cover. Bring to boil, then reduce to simmer for 90 to 120 minutes until peas are very soft and falling apart.

Peas, bay leaves, thyme sprigs and ham bone added.
Water just covering the ham bone.
Stock pot brought to a boil. Now reduce to a simmer and cook 90 to 120 minutes.
Ham has fallen off the bone. Time to fish out the bone, thyme sprigs and bay leaves.

Remove the ham bone, thyme sprigs and bay leaves. Add Worcestershire sauce and season with salt and pepper as needed. (Ours didn’t need added seasoning!)

Ham bone, bay leaves and thyme sprigs removed.
Worcestershire sauce added, but not additional salt and pepper. Not needed at all.
Soup’s in the bowl waiting for R Dub to partake! I opted not to put croutons or sour cream in. It is awesome!

Published by R Dub's Rub

Conversational BLOG writer and contributing writer for LocaLeben magazine. My BLOG entries represent observations that intrigue, amuse, inspire or stimulate my appetite.

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