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Rick's Yummy Split Pea Soup with Ham
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
345 minutes
Savor hearty split pea soup loaded with veggies and ham, paired with crusty bread for a cozy night in.
Ingredients:
  • 1 (14 ounce) bag green split peas, rinsed
  • 2 tablespoons olive oil
  • 1.5 cups finely chopped onion
  • 1.5 cups finely chopped carrots
  • 1 cup finely chopped celery
  • 1 teaspoon minced garlic, or to taste
  • 7 cups chicken broth, or more as needed, divided
  • 1 bay leaf, or more to taste
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon ground thyme
  • 2 pounds smoked pork neck bones (such as Smithfield®)
  • 10 ounces cubed smoked ham (such as Carolina Pride®)
Instructions:
  • Place the split peas in a large container, cover with cool water, and let soak for at least 3 hours. Rinse the peas until the water is clear and drain.
  • In a large skillet, heat olive oil until shimmering. Cook onion, carrots, and celery until softened, about 8-12 minutes. Stir in garlic and cook until aromatic, around 1 minute.
  • In a large pot, mix peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme. Stir in neck bones, adding more broth as needed to cover them completely. Bring to a boil, then simmer covered for 2 to 3 hours until peas are dissolved and meat falls off the bones. Remove bones to a plate to cool.
  • Add cubed ham to the soup. Once the neck bones are cool to the touch, take off any remaining meat, discard the bones, and mix the meat into the soup. Let it simmer until everything is heated through, approximately 5 minutes.

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