Rachaels Split pea and ham soup. This is a straight-forward version of a classic soup combines dried split peas with onion and ham. All Reviews for Split Pea and Ham Soup I. Use leftover ham to make split pea soup prep even easier.

That ham bone…and cooking it for hours….oh so good. When I want Split Pea Soup, this is the recipe I crave! Made with ham hocks or leftover ham, this is so delicious and freezes well. You can Cook Rachaels Split pea and ham soup using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Rachaels Split pea and ham soup

It's 1 packages of dry split peas.
It's 1 of ham bone with scraps.
Lets Go Prepare 4 of celery (chopped).
Lets Go Prepare 1 large of cubed sweet potato.
Lets Go Prepare 1 cup of carrots.
What You needis 1 of onion.
It's 3 tbsp of chopped garlic.

To freeze pea soup, let the soup cool then transfer to freezer safe containers in portions and label the soup with the date and time. Split pea soup is a classic comfort food that's incredibley easy to make. It's the perfect recipe to make using leftover holiday ham. I grew up thinking Split Pea Soup was something one should gag on, and I always turned it down.

Rachaels Split pea and ham soup instructions

Pour the split peas in a pot with 2 quarts of water, bring to a boil then reduce to a simmer until they are softened. (the amount of water can change with the size of your bag of peas so you should cook according to what your directions suggest).
In a separate pot bring the ham bone and scraps, celery tops and bottoms, onion chopped in half, garlic and carrot scraps to a boil in 2 1/2 quarts of water..
After about an hour and a half strain the broth pot and add it to the split pea pot and mix in remaining ingredients. If you want extra ham you can add some now. Cook until thickened and the veggies are cooked through. (about another 45 minute).

Drain the peas and set aside. Place in a pot, cover with water and bring to a boil. Add the drained peas, salt, pepper, and pepper flakes. This split pea soup recipe is adapted from one written by Julia Child years ago for a Parade Magazine article. I love pea soup - I always keep a nice thick ham steak in the freezer to use in my soup.