Christmas Leftovers: Ham and Split Pea Soup

23 Dec

We always have ham for Christmas dinner. And we always have tons of leftovers. While ham sandwiches and reheated slices of ham are tasty in their own right, I wanted something with more flavor and more vegetables incorporated in. So, I turned to ham and split pea soup! It’s perfect for those cool nights in December and it’s fairly healthy. I’ve tried several different recipes, but this one is my favorite!

Ham and Split Pea Soup

Based on the recipe from Food Network, photo from Food Network


  • 1 pound dried split peas
  • 1/2 pound dried lentils
  • 1 ham bone, with some leftover meat attached
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped yellow onions
  • 1/2 cup finely chopped carrots
  • 2 teaspoons minced garlic
  • 1 pound leftover ham, chopped
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 8 cups water
  • 1 bay leaf
  • 2 teaspoons fresh thyme


  1. In a large pot, melt the butter over medium-high heat.
  2. Add the onions and cook, stirring, for 2 minutes.
  3. Add the carrots and cook, stirring, until just soft, about 3 minutes.
  4. Add the garlic and cook, stirring, for 30 seconds.
  5. Add the ham bone and ham and cook, stirring, until beginning to brown.
  6. Add the dried peas, dried lentils, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes.
  7. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
  8. Remove the bay leaf and discard.
  9.  Serve immediately or store in your refrigerator to enjoy later!



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