In the fall, before work gets busy, I make soup in my free time. I keep making soup until I use up all my storage containers and then, I’ve got several weeks of no fuss meals to look forward to.
I was certain that I had about a cup of lentils in my pantry but it turned out it was yellow split peas so the classic split pea and ham soup seemed a no-brainer. With a few twists. Like a cup of green peas from the freezer, a meaty ham bone and yellow potatoes for additional substance.
Split Pea, Ham and Potato Soup With Fresh Peas – serves 6
1 tbsp vegetable or olive oil
3/4 cup (~4 oz) diced ham
1/2 medium (1/2 cup) onion, finely diced
1-3 tsp dried dill weed
2 stalks (1 cup) celery, finely diced
2 medium (1 cup) carrots, finely diced
1 pound/3-4 medium (2 cups) Yukon gold potatoes, medium dice
salt (start with 1/2 tsp) and freshly ground pepper (1/4 tsp)
4 cups low-sodium chicken broth or, if you have it, ham broth
1 cup dried yellow or green split peas**, picked over and rinsed
1 cup fresh or frozen peas (thawed if frozen)
water as needed (~2 cups)
3-4 tbsp plain yogurt
** Yellow or red lentils may also be used.
Mise en place
Heat the oil in a large saute pot over medium-high heat. Add the onions, celery and carrots and saute for about 5 minutes, or until the onion is golden.
NOTE: If you have a meaty ham bone, add it to the pot, along with the chicken broth and enough water to cover it, after having sauteed the vegetables. Simmer the soup for about half an hour. Remove the bone, cut off as much meat as you can and return the meat to the pot. Discard the bone.
Add the potatoes, split peas, diced ham (broth and water, if you didn’t use the ham bone), salt and pepper. Cover and cook, stirring occasionally, until the potatoes and split peas are just soft, 15-20 minutes.
Stir in the peas, yogurt and simmer until the peas are thawed.
Ladle the soup into individual bowls and serve.
Freeze away extras for another day
Cooking is Fun ... Really!! 
That’s so good you’re so organised with your soups. This pea and ham soup looks wonderful, Marie, and it is has many colours and great flavour too, I’m sure xx
Thank you. Making soups is one of my favourite ways to use up the odds and ends in my pantry, fridge and freezer. My mom firmly believed in starting suppers with soup, especially in the spring, fall and winter.
Split pea is definitely a fall favourite; I’ve found a butcher who sells ham bones for soup and they’re only a couple of dollars! I did a recipe test last fall for split pea and it was the first time I had put actual frozen green peas into the soup! What an excellent addition, a little burst of fresh green and slightly sweet flavour. It’s great to be so organized with meals; we’re going through the freezer now using up the ready made meals to make room for new ones.
The combo of split and fresh peas was a happy one. I wasn’t really organized … I just used the internet to give me some ideas using what I had in the freezer. 🙂
Speaking of the freezer. I REALLY need to start emptying it out.
It’s a vicious circle!
A very comforting meal for fall or anything of the year actually. I also like the mac and cheese you prepared with some of the ham and peas as well. 🙂
I love split pea soups and now that I have a bigger freezer, I will also think about freezing it! Great idea.
As a single person, one batch of soup can give me 4-6 meals. Sometimes more. Freezing is very practical.