There is something hearty and filling about a good pea and ham soup. It’s a perfect dish to make while camping, especially after a long day in the outdoors. Pea and ham soup is packed with veggies and meat and is creamy, smoky, and salty.
This is a great option to use up leftover ham, whether it is roasted or smoked. If using a leftover bone, get some extra smoke by placing it back in the smoker for a second hit. At some butcher shops, you can buy soup ham hock, which also works great.
To make the soup a complete meal bake some fresh bread or rolls to serve alongside. Or it can be served as an appetizer soup course to a larger meal. It also makes a nice light lunch option.
Pea and Ham Soup Recipe
- 1 1/3 cups split green peas
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 ribs celery chopped
- 3 cloves garlic minced
- 1 pound smoked ham diced
- 6 cups water
- salt and pepper to taste
- stirring spoon
- Wash and rinse the split green peas, drain, and set aside.
- Heat the olive oil in a soup pot. Add the onions, celery, and garlic. Stir and cook until the vegetables start to soften.
- Add the split peas, smoked ham, and water. Bring to a simmer.
- When the green split peas have softened, you can eat them as is, mashed with a potato masher, or use an immersion blender to make smooth.