Back to Split Pea Soup with Ham All Reviews for Split Pea Soup with Ham - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 6 Split-Pea Soup with Ham

Ingredients Ingredient Checklist 1 tablespoon olive oil 1 chopped medium onion 4 carrots, thinly sliced 3 celery stalks, thinly sliced 1 tablespoon dried thyme leaves Coarse salt and ground pepper 1 can (14.5 ounces) reduced-sodium chicken broth 1 bag (16 ounces) green split peas, picked over and rinsed Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes 2 tablespoons butter 4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes 1 to 2 tablespoons fresh lemon juice

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 6 Split-Pea Soup with Ham

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 6

Recipe Summary

prep: 30 mins total: 1 hr 10 mins

Servings: 6

prep: 30 mins

total: 1 hr 10 mins

prep:

30 mins

total:

1 hr 10 mins

Servings: 6

6

Split-Pea Soup with Ham

Split-Pea Soup with Ham

Ingredients

Ingredients

  • 1 tablespoon olive oil 1 chopped medium onion 4 carrots, thinly sliced 3 celery stalks, thinly sliced 1 tablespoon dried thyme leaves Coarse salt and ground pepper 1 can (14.5 ounces) reduced-sodium chicken broth 1 bag (16 ounces) green split peas, picked over and rinsed Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes 2 tablespoons butter 4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes 1 to 2 tablespoons fresh lemon juice

Directions

In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.

Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.

Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.

Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don’t overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

Reviews (28)

 Add Rating & Review     671 Ratings   5 star values:        141    4 star values:        156    3 star values:        212    2 star values:        138    1 star values:        24

Load More Reviews

Reviews (28)

Add Rating & Review     671 Ratings   5 star values:        141    4 star values:        156    3 star values:        212    2 star values:        138    1 star values:        24

Add Rating & Review

671 Ratings 5 star values: 141 4 star values: 156 3 star values: 212 2 star values: 138 1 star values: 24

671 Ratings 5 star values: 141 4 star values: 156 3 star values: 212 2 star values: 138 1 star values: 24

671 Ratings 5 star values: 141 4 star values: 156 3 star values: 212 2 star values: 138 1 star values: 24

  • 5 star values: 141 4 star values: 156 3 star values: 212 2 star values: 138 1 star values: 24

    Martha Stewart Member     Rating: 5 stars       09/15/2018   This recipe made for a very tasty soup.  

Martha Stewart Member     Rating: 4 stars       10/10/2017   wOw I couldn't find the 5 cups of water in the ingredient list either? I did find it in the directions though, probably because water isn't really an ingredient, or is it?  

Martha Stewart Member     Rating: Unrated       06/04/2016   Very bland. The recipe on the split pea package is much better. I am not sure, but I think it is the water. I won't be making this again but, if I did, I would use all chicken stock for the liquid.  

Martha Stewart Member     Rating: Unrated       03/30/2016   She is my favorite to watch. I love her hair and she is fun!  

Martha Stewart Member     Rating: Unrated       01/04/2016   1/4 inch cubes for croutons? Sounds tiny and not what is iin the photograph.  

Martha Stewart Member     Rating: 5 stars       12/23/2015   Totally delicious, didn't change a thing. The croutons added a nice buttery, crunchy flavor and the lemon juice added a great "zing" to the finish. Loved it!  

Martha Stewart Member     Rating: Unrated       04/08/2015   The ingredient list doesn't include the 5 cups of water used in the instructions. Martha is my go to recipe source, seasonings and texture are often a choice for the individual and their customers satisfaction. All the info here is awesome, great recipie, as is, great recipie to customize. Wonder if adding tomato would be awesome Please correct the ingredient list, Martha can't fail me, not my Martha  

Martha Stewart Member     Rating: 5 stars       11/26/2014   This is one of the best soups I have ever tasted. And very easy to make. I used a smoked ham hock and uncured, fully cooked ham from Whole Foods since I didn't have any ham leftovers. Otherwise, followed directions as written. I didn't salt till the end to make sure it didn't turn out too salty. Next time I may add 1 cup less of water to make it a little thicker. I make a lot of soups and this one will stay on my list. Love it.  

Martha Stewart Member     Rating: Unrated       06/04/2014   Great go to recipe. Rivals any America's TestKitchen recipe  

Martha Stewart Member     Rating: 5 stars       04/24/2014   This soup is GREAT! So many levels of flavor and it filled our home with comfort. The fragrance is part of the WOW factor and it is a wonderful project to cook with your love one. Husband and I enjoyed making it and eating it. Martha you have always given us something to cherish, thank you with love- Mary and Fred Miskanis.  

Martha Stewart Member     Rating: 5 stars       01/13/2014   I wanted to make something using leftover roast ham and this was perfect for a chilly winter night. I saved all the juices and pan drippings as stock. This was absolutely delicious. The peas were done in 45 minutes so definitely no pre-soaking was required. I like a bit of texture in this soup so only pureeing half turned out perfect. Since I used the leftover pan juices I salted very minimally.  

Martha Stewart Member     Rating: Unrated       01/05/2014   I made this recipe exactly as described, except I didn't have a ham bone and I omitted the croutons because I'm lazy. It came out great. I don't get all the people whining about the beans not cooking fast enough and wanting to soak them. If you followed the directions, they should be done in less than 40 minutes. Mine were plenty tender at 35 and I used an immersion blender and the soup came out smooth as silk. You dont have to soak peas, they're not pinto beans. Tasted great as is.  

Martha Stewart Member     Rating: Unrated       01/02/2014   This recipe has WAY to much dried thyme. A full tablespoon sounded like a lot, so I only used about 3/4 of a tablespoon. Even that was too much. I am in the process of making a second batch with no thyme to combine with the first batch. Will update with new review after completing.  

Martha Stewart Member     Rating: Unrated       04/05/2013   Had to cook 30 minutes longer so peas were soft enough to eat. Peas were still a but crunchy if you like that texture. II would probably soak peas next time before cooking. Nice taste and easy to make.  

Martha Stewart Member     Rating: Unrated       01/10/2011   I found out just recently that adding salt at the beginning can cause the peas to cook much slower, so add at the end. Then there's the salt in the ham to contend with as well. I've found that freezing dried peas and beans, overnight or longer, seems to make them cook a little faster.  

Martha Stewart Member     Rating: Unrated       01/09/2011   You can either soak the peas overnight in cold water  

Martha Stewart Member     Rating: Unrated       12/29/2010   I'm going to try this recipe this weekend with some leftover ham from Christmas Eve dinner. Hope it turns out well!  

Martha Stewart Member     Rating: Unrated       12/20/2010   My peas did not soften at all. I had to cook it for over an hour before they were even tolerably soft. I wish the recipe had warned me to soak the peas first.  

Martha Stewart Member     Rating: Unrated       05/19/2010   I absolutely love this recipe. I have made it now several times and every time, it comes out delicious and hearty. It's also super easy. The last time I made it, I only had ham slices (no prepared ham or hamhock to dice up) so I just cut up the ham into small pieces. It was just as good and has loads of smoky flavor from the ham bone simmering in the soup.  

Martha Stewart Member     Rating: Unrated       07/27/2009   This soup is great. I did not have a ham bone so I used a smoked ham hock. Wow! It was great. Smokey and thick and yummy. Of course using the ham hock took longer but it was worth it.  

Martha Stewart Member     Rating: Unrated       01/10/2009   This soup is fantastic. I did not have a hambone but the soup did not need it. I added the ham while it was cooking and the broth had a wonderful flavor. I did not puree the soup. I find the soup great just the way it is. Everybody raved. Happy cooking!  

Martha Stewart Member     Rating: Unrated       12/30/2008   Our family enjoyed this soup. We liked the idea of adding potatoes. The peas softened within 35 minutes. We thought the flavor was great in the short amount of time the soup cooked.  

Martha Stewart Member     Rating: Unrated       04/17/2008   This takes much longer than an hour; more like a day to get the soup flavors and peas cooked properly. Better count on cooking it the day before and reheating it for dinner the next day. I left the fennel and leeks out, and used half chicken broth and half water. It had a great flavor and not too thick.  

Martha Stewart Member     Rating: Unrated       03/31/2008   type 2 You can just use water for your liquid base and cook the peas alittle longer, usingl low salt sugar free bacon. If you want to thicken it a bit use a half to a whole cup of either instant potatoes or just cube and add a few small potatoes for thickening purposes  

Martha Stewart Member     Rating: Unrated       03/02/2008   Any chance of getting a calorie count on this soup? I made this for a diabetic and we both loved it. Of course I cut out the salt and used a lo-sodium ham.  

Martha Stewart Member     Rating: Unrated       12/10/2007   soup

    Martha Stewart Member

    Rating: 5 stars 09/15/2018

This recipe made for a very tasty soup.

Rating: 5 stars

Rating: 4 stars 10/10/2017

wOw I couldn’t find the 5 cups of water in the ingredient list either? I did find it in the directions though, probably because water isn’t really an ingredient, or is it?

Rating: 4 stars

Rating: Unrated 06/04/2016

Very bland. The recipe on the split pea package is much better. I am not sure, but I think it is the water. I won’t be making this again but, if I did, I would use all chicken stock for the liquid.

Rating: Unrated

Rating: Unrated 03/30/2016

She is my favorite to watch. I love her hair and she is fun!

Rating: Unrated 01/04/2016

1/4 inch cubes for croutons? Sounds tiny and not what is iin the photograph.

Rating: 5 stars 12/23/2015

Totally delicious, didn’t change a thing. The croutons added a nice buttery, crunchy flavor and the lemon juice added a great “zing” to the finish. Loved it!

Rating: Unrated 04/08/2015

The ingredient list doesn’t include the 5 cups of water used in the instructions. Martha is my go to recipe source, seasonings and texture are often a choice for the individual and their customers satisfaction. All the info here is awesome, great recipie, as is, great recipie to customize. Wonder if adding tomato would be awesome Please correct the ingredient list, Martha can’t fail me, not my Martha

Rating: 5 stars 11/26/2014

This is one of the best soups I have ever tasted. And very easy to make. I used a smoked ham hock and uncured, fully cooked ham from Whole Foods since I didn’t have any ham leftovers. Otherwise, followed directions as written. I didn’t salt till the end to make sure it didn’t turn out too salty. Next time I may add 1 cup less of water to make it a little thicker. I make a lot of soups and this one will stay on my list. Love it.

Rating: Unrated 06/04/2014

Great go to recipe. Rivals any America’s TestKitchen recipe

Rating: 5 stars 04/24/2014

This soup is GREAT! So many levels of flavor and it filled our home with comfort. The fragrance is part of the WOW factor and it is a wonderful project to cook with your love one. Husband and I enjoyed making it and eating it. Martha you have always given us something to cherish, thank you with love- Mary and Fred Miskanis.

Rating: 5 stars 01/13/2014

I wanted to make something using leftover roast ham and this was perfect for a chilly winter night. I saved all the juices and pan drippings as stock. This was absolutely delicious. The peas were done in 45 minutes so definitely no pre-soaking was required. I like a bit of texture in this soup so only pureeing half turned out perfect. Since I used the leftover pan juices I salted very minimally.

Rating: Unrated 01/05/2014

I made this recipe exactly as described, except I didn’t have a ham bone and I omitted the croutons because I’m lazy. It came out great. I don’t get all the people whining about the beans not cooking fast enough and wanting to soak them. If you followed the directions, they should be done in less than 40 minutes. Mine were plenty tender at 35 and I used an immersion blender and the soup came out smooth as silk. You dont have to soak peas, they’re not pinto beans. Tasted great as is.

Rating: Unrated 01/02/2014

This recipe has WAY to much dried thyme. A full tablespoon sounded like a lot, so I only used about 3/4 of a tablespoon. Even that was too much. I am in the process of making a second batch with no thyme to combine with the first batch. Will update with new review after completing.

Rating: Unrated 04/05/2013

Had to cook 30 minutes longer so peas were soft enough to eat. Peas were still a but crunchy if you like that texture. II would probably soak peas next time before cooking. Nice taste and easy to make.

Rating: Unrated 01/10/2011

I found out just recently that adding salt at the beginning can cause the peas to cook much slower, so add at the end. Then there’s the salt in the ham to contend with as well. I’ve found that freezing dried peas and beans, overnight or longer, seems to make them cook a little faster.

Rating: Unrated 01/09/2011

You can either soak the peas overnight in cold water

Rating: Unrated 12/29/2010

I’m going to try this recipe this weekend with some leftover ham from Christmas Eve dinner. Hope it turns out well!

Rating: Unrated 12/20/2010

My peas did not soften at all. I had to cook it for over an hour before they were even tolerably soft. I wish the recipe had warned me to soak the peas first.

Rating: Unrated 05/19/2010

I absolutely love this recipe. I have made it now several times and every time, it comes out delicious and hearty. It’s also super easy. The last time I made it, I only had ham slices (no prepared ham or hamhock to dice up) so I just cut up the ham into small pieces. It was just as good and has loads of smoky flavor from the ham bone simmering in the soup.

Rating: Unrated 07/27/2009

This soup is great. I did not have a ham bone so I used a smoked ham hock. Wow! It was great. Smokey and thick and yummy. Of course using the ham hock took longer but it was worth it.

Rating: Unrated 01/10/2009

This soup is fantastic. I did not have a hambone but the soup did not need it. I added the ham while it was cooking and the broth had a wonderful flavor. I did not puree the soup. I find the soup great just the way it is. Everybody raved. Happy cooking!

Rating: Unrated 12/30/2008

Our family enjoyed this soup. We liked the idea of adding potatoes. The peas softened within 35 minutes. We thought the flavor was great in the short amount of time the soup cooked.

Rating: Unrated 04/17/2008

This takes much longer than an hour; more like a day to get the soup flavors and peas cooked properly. Better count on cooking it the day before and reheating it for dinner the next day. I left the fennel and leeks out, and used half chicken broth and half water. It had a great flavor and not too thick.

Rating: Unrated 03/31/2008

type 2 You can just use water for your liquid base and cook the peas alittle longer, usingl low salt sugar free bacon. If you want to thicken it a bit use a half to a whole cup of either instant potatoes or just cube and add a few small potatoes for thickening purposes

Rating: Unrated 03/02/2008

Any chance of getting a calorie count on this soup? I made this for a diabetic and we both loved it. Of course I cut out the salt and used a lo-sodium ham.

Rating: Unrated 12/10/2007

soup

All Reviews for Split Pea Soup with Ham

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Split Pea Soup with Ham

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest