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Overhead view of a bowl of split pea soup garnished with celery leaves and a spoon sticking out

Split Pea Soup with Ham and Potatoes

Tracy @ Next Level Baker
Split pea soup with ham and potatoes is an easy way to turn leftover ham into a hearty meal. Split peas, smoky ham and tender potatoes make it satisfying and simple.
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Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine American, Dutch
Servings 8

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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Keyword Split Pea Soup, Split Pea Soup with Ham and Potatoes
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