A leftover ham bone from a holiday makes a perfect muse for this totally delicious Yellow Split Pea and Ham soup. While full of savory, salty flavors, it’s a slightly brighter take on the ham and lentil soup that my Mom makes. It’s light, easy and a breeze to whip up any night of the week!
Full of veggie goodness and ham flavor, this soup is filling and packs a nutritional punch. The broth is created by cooking the ham bone with the veggies and split peas for an hour, using a mix of water and beef broth. This gives the broth a depth that would be difficult to achieve unless you cooked the soup for hours and hours and hours. And who’s got time for that?!
Yellow split peas maintain their shape and bite a lot more than brown or red lentils, making this soup much broth-ier than a Lentil Soup. Plus, they’re packed with fiber and potassium and magnesium! Woo!
Serve with a big crusty baguette to sop up any leftover broth.
- 2 tbsp olive oil
- 3 celery stalks, diced
- 2 carrots, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tsp italian seasoning
- salt and pepper
- 6 cups water
- 2 cups beef broth
- 2 cups yellow split peas
- 1 ham bone with some meat still attached
- 1 bay leaf
- In a soup pot, heat the olive oil over medium heat.
- Add in the carrots, celery and onions and cook for 4 minutes until softened slightly.
- Toss in the garlic, italian seasoning and salt and pepper to taste. Cook for 2 minutes
- Pour in the water, beef broth and split peas and stir.
- Add in the ham bone.
- Bring the pot to a boil, then lower to a simmer. Cook for 1 1/2 hours until the peas are soft.
- Take the ham bone out, cut the meat off and dice. Add the meat back into the soup.
- Serve hot with crusty bread.