ham and split pea soup

Inspired by “The Familiars” by Stacey Halls, I set out to make a modern, flavorful ham and pea pottage. Behold, my ham and split pea soup.

H am and split pea soup is a great way to use up leftover ham. Split peas are relatively inexpensive and are available year-round. With a few added ingredients, this soup is elevated to a tasty main dish that keeps its cozy, humble roots.

Ham and Split Pea Soup

  • Servings: 6-8
  • Difficulty: medium
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  • 1 TBSP olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tsp thyme
  • 2 bay leaves
  • 1 lb ham, diced w/ large pieces of fat removed
  • 1 lb split peas, rinsed and picked over
  • 4 cups chicken stock
  • 3 cups water
  • 1 cup white wine
  • salt and pepper to taste (be sure to taste test before adding as the ham will add salt)


  1. Heat olive oil in heavy bottom pit over medium-low heat.
  2. Add onions, garlic, thyme, and bay leaves to the oil. Cover, stirring occasionally, until onions are soft.
  3.  Uncover and continue cooking, stirring occasionally, until onions caramelize. (This process can take awhile. Be patient and let the onions darken to a deep caramel color.)
  4. Increase heat to medium-high. Add ham; allow to brown slightly.
  5. Add split peas, stock and water, bring to boil. Reduce heat and simmer 1 – 1.5 hours, until split peas are soft.
  6. Add wine and simmer for another 10-15 minutes.
  7. Using a blender or stick blender, blend until desired texture is reached. (Use caution when blending hot liquids!)

Tips: Adding the wine at the end of the cooking process prevents the acid from affecting the tenderness of the split peas.

The first course was brought out: a spread of mutton pies, fallow deer pasties, and ham and pea pottage.
Stacey Halls

The Familiars
CategoriesHam Split Peas

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