Happy Housewife’s Pea Soup



Recipe courtesy of Darla Shine, author of Happy Housewives. Warm up with this comfort soup after a day of raking leaves or from a late afternoon game.


  • 1 ham bone (leftover*)
  • 2 cups ham (3/4-inch cubed, about 10 ounces*)
  • 2 1/4 cups green split peas (1 pound)
  • 6 cups water
  • 2 tablespoons olive oil
  • 3 stalks celery (sliced)
  • 1 white onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon butter
  • 1 teaspoon kosher salt
  • 4 cups chicken broth
  • 3 medium carrot (thinly sliced)
  • 2 medium potatoes (peeled and cut into 1/2-inch cubes)
  • 1 bay leaf (large)
  • 1 cup croutons (herb-seasoned)
  • 1/4 cup parsley (chopped)
  • black pepper (to taste)
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    1. Sort and thoroughly rinse split peas in colander under cold running water. Place peas in stock pot or 4-or 6-quart Dutch oven. Add ham bone and 6 cups of water. Bring to boil; reduce heat. Cover and simmer for 30 minutes.
    2. Meanwhile, heat olive oil and butter in a large skillet over medium heat. Sauté celery, onions, garlic. Cook over medium heat for 5-8 minutes, stirring occasionally.
    3. Add celery mixture to pea mixture in soup pot. Stir in 3 cups chicken broth, carrots, potatoes, salt and bay leaf. Bring to boil; reduce heat. Cover and simmer for 30-40 minutes or until peas are very soft and break apart when mixture is briskly stirred. Stir in ham the last 5 minutes of cooking.
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