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Leftover Holiday Ham & Split Pea Soup

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“I make this every time I make a holiday ham to use up the leftovers. It smells so wonderful as it cooks and pleases even the so-called pea haters in my family. Simple to prepare too..just chop all your veggies and ham up and toss everything into the pot and cook. No need to soak the peas overnight..just a rinse and drain before cooking.”
READY IN:
1hr 45mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop veggies and meat, then combine everything in a large stockpot -- going VERY EASY on the salt as your ham and bouillon might be salty enough already (you will test and add more later if needed).
  2. Stir, then bring to a boil over high heat.
  3. Don't walk away from the pot.as soon as it comes to a boil,stir, then lower the heat to low and drop a lid on the pot, venting just a bit for a few minutes so you don't have a boilover.
  4. As soon as the temperature drops enough to avoid a boilover (a few minutes), go ahead and let the lid sit fully on top of the pan.
  5. Let cook on low, covered, for about 1 1/2 hours,stirring once or twice, until all veggies are tender.
  6. Give the finished soup a taste test and adjust salt and other seasonings as needed.

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