Split pea soup with ham and potatoes is the kind of dinner that turns simple leftover ham into a whole new meal. Smoky ham, tender potatoes, leeks, onions and creamy split peas simmer together for a hearty, no fuss dinner. It's easy to make, filling and a perfect way to use up leftover ham.
Split pea soup gets a twist here with a blend of American and Dutch flavors, inspired by Erwtensoep. Celery root, leeks, and potato bring in that hearty Dutch feel and taste, while ham adds a classic American touch. Along with grilled ham and cheese sandwiches and frittatas, it's a great way to use up leftover ham. Because, truly, there are only so many times you can eat plain leftover ham before you need something new.
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Ingredients
- Split peas
- Ham
- Potato
- Onion
- Leeks
- Celery root
- Bay leaves
- Salt
- Pepper
- Celery leaves (optional)
- Water
See recipe card for quantities.
Hints for the veggies
I recommend dicing the potatoes and celery root in similar sized cubes as they do retain some of their texture. Dice the onion in uniform, smaller pieces. Slice the leeks in thin rounds and then separate the layers.
Split pea soup tastes the best the second day when the starches have had time to cool and absorb more of the liquid. On day one, the soup will be thinner like in the photo below. This is a photo of finished, very hot soup on day one. If this is the consistency you would like on day two, you may need to add more water or broth to thin it back out. However, before you adjust the consistency on day two, heat it back up to serving temperature. The soup will be thinnest when it's hot, and thickest when it's cold.
Substitutions and Variations
- Ham - split pea soup is one of my favorite ways to use up leftover ham. But maybe you don't have leftover ham? Think one pound of pork. Smoked sausage, spare ribs, pork shoulder, bacon or pork belly all work great. Traditionally, more than one type of pork is used. But it's a great way to use up leftover pork.
- Celery root - if you can't find celery root, use 3 stalks of regular celery and dice it.
- Carrots - not all split pea soup recipes call for carrots. If you want to add carrots, that's perfectly fine! Dice 2-3 medium carrots and add them with the potatoes.
- Gluten free - this recipe is naturally gluten free, so no substitutions are needed.
- Vegan - to make this recipe vegan, omit the ham or substitute a vegan pork product.
Equipment
A soup pot or large saucepan is needed to make split pea soup.
Storage
Store soup in an airtight container in the refrigerator for up to 4 to 5 days. You can also freeze split pea soup. To reheat soup that has been frozen, it's best to let it thaw in the refrigerator overnight first. Then reheat on the stove over medium heat until heated through and hot. If it starts to boil, turn the heat to medium low. Stir occasionally.
Next Level Tips
- Split pea soup is a soup that tastes even better the next day. The starches in the peas and potatoes have time to absorb some of the liquid as it cools, so it naturally thickens. I eat split pea soup the day I make it, of course! It's too hard to wait, but it just tastes best the next day when it's thicker and the flavors have had more time to meld.
- Making a bone-in ham? Split pea soup is a great way to use all the meat on the bone. Just add the bone with the meaty parts still attached when you add the split peas. After 90 minutes, remove the bone when you add the potatoes and other ingredients. Allow the bone to cool and then pull off any meat still attached and chop it. Add it back at the end with the chopped ham. This will also allow you to reduce the amount of pork needed at the end. Overall, you want about one pound of pork in the soup. Of course, you can adjust this up or down as well.
- This soup makes a big batch and also freezes well. It's a great eat-half and freeze-half kind of meal that stretches the ingredients even further!
FAQ
Celery root, or celeriac, is a root vegetable that's related to regular celery. It has a deeper celery flavor but the texture is definitely all root vegetable. It's worth the effort to find it if you've never tried it. It's not typically found at all grocery stores, but grocery stores like Sprouts or Safeway usually have it. Here's a quick article with a cute video if you want to learn more about celery root.
Pairing
These are my favorite dishes to serve with split pea soup with ham and potatoes:
Split Pea Soup with Ham and Potatoes
Equipment
- 1 soup pot or large saucepan
Ingredients
- 16 ounces split peas rinsed
- 12 cups water
- 1 medium to large potato cubed
- 1 medium to large celery root cubed
- 1 medium onion diced
- 2 medium leeks sliced into rings
- 2 cups ham cubed or rough chopped
- 2 bay leaves
- 1 bunch celery leaves optional
- 1 tablespoon salt
- 1 teaspoon pepper
Instructions
- Bring 12 cups of water to a boil. Add the rinsed split peas, bay leaves and salt. Reduce to a gentle simmer and cook for about 90 minutes.
- Meanwhile, cube the potato and celery root and dice the onion. Rinse the leeks well, slice them into rings and then separate the rings.
- After the 90 minutes, add the potatoes, celery root, onion and leeks to the soup and simmer for an additional 30 minutes or until the vegetables are tender.
- Stir in the ham, celery leaves and pepper and simmer until the ham is heated through.
- Remove the bay leaves. Add any additional salt and pepper to taste. Enjoy!
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