Print Options:

Natalie’s Split Pea and Ham Soup

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Nikki R.


1 lb dried split peas
3 Tbsp safe oil
2 cups carrots (diced)
3 ribs celery (diced)
1 yellow onion (diced)
1 hamsteak (diced) or ham shank with bone
9 cups water


Rinse, drain and sort peas.

Place oil in a large pot over medium heat. Add carrots, celery and onion. Saute until soft.

Add peas, water and ham to pot. Bring to a boil, lower heat and simmer until peas have become "mush" and liquid is mostly absorbed, about 1 hour. Stir occasionally.

If you used a ham shank, remove it, discard bone, and cut up the meat and add it back to the soup.


The soup will thicken as it cools. This freezes well.


Hamsteak, pre-diced ham, ham shank, and ham bone all work well. Just check the label carefully for the additives to make sure it is free of your allergens.

You can add safe chicken or beef bouillon to taste.

You can omit any of the vegetables.