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Split Pea and Ham Soup

Adrian Ramirez
A Red Cork Bistro favorite.
Prep Time 1 hr
Course Soup


  • 3 cup Split Peas
  • 1.5 lbs Ham
  • 2.5 cup Onion
  • 2 cup Carrot
  • 2 cup Celery
  • 1 tbs Granulated Onion
  • 4 Bay Leaf
  • 1 tsp Celery Salt
  • 1 tbs Tarragon
  • 1 tbs White Vinegar
  • Salt and Pepper to taste


  • Boil split peas in two different pots (1 pot with 2 cups peas and 3 cup water and the other pot with 1 cup peas and
  • 2 cups of water) adding a pinch of salt and pepper to both.
  • You will need to add more water as peas boil, when adding water make sure and cover peas fully.
  • Medium diced carrots, celery, onions and ham. Set aside vegetables.
  • Sauté ham in soup pot on medium high heat, till ham is caramelized (do not burn ham! Lower heat if necessary will take about 4 to 5 minutes).
  • Once ham is caramelized add carrots celery and onions sauté for about five minutes on medium to high heat.
  • Stir frequently and add a pinch of salt and pepper.
  • Check the liquid levels on your two pots of split peas!! If split peas are not at desired tenderness add more water and continue to boil.
  • Set pot with ham and vegetables aside until split peas are at desired tenderness.
  • Once split peas reach desired tenderness combine the pot with 2 cups of split peas (with liquid) and one and a half quarts of hot water in with the ham and vegetables. Bring to a boil, once at a boil add seasonings and stir.
  • Boil for a couple of minutes, Split peas should be dissolving at this point. Add remainder of split peas (with liquid) to the pot as well as vinegar and a pinch of salt and pepper. Simmer for about 3 to 4 minutes or until split peas are desired tenderness.
  • Add more salt and pepper as desired.