Split Pea and Ham Soup

I don’t know what the weather is like where you are, but last night it felt like zero degrees in Toronto. Which is pretty much freezing. And to me, cold weather means soup. I made this Split Pea and Ham soup for the 1000th time last weekend and my mom asked me why I hadn’t posted the recipe on here yet. I was sure that I had – I even scanned through my archives, not believing that it has taken me over three years to post my go-to winter soup. Maybe it’s because pureed soups aren’t the most photogenic (case in point a very old photograph for Roasted Butternut Squash Soup. Yikes.)

As much as I complain about the cold, there’s something about a new season that is so inspiring. In the spring, I’m inspired by the the warm breeze in the air. With the fresh ingredients in the summer, inspiration is found with a trip to the farmer’s market. I’m all about pumpkin, cinnamon and nutmeg in the Fall and with Winter comes the promise of hearty and comforting meals. Around this time every year, I make the same goal: make the most of winter. If there’s one thing that’s easy to embrace about the cooler weather, it’s the comfort food. I’ve been pinning like crazy to my Cozy Winter Comfort Food board on Pinterest and I can’t wait to indulge in some baked pasta and chili.  For now, to kick off your cooler weather cooking, give this Split Pea and Ham Soup a try.

Side note, if you’d like to vote for Living Lou as best cooking blog for the Made In Blog Awards, you can do so by click here. I’d really appreciate it!

Yields 6-8 servings

Split Pea and Ham Soup

Split Pea and Ham Soup is hearty soup perfect for cold evenings!

50 minCook Time

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  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 medium carrots, sliced
  • 1/2 stalk celery, chopped
  • 3 cloves garlic, crushed
  • 2 cups dried yellow split peas, rinsed
  • 1/2 cup dried green split peas, rinsed
  • 1/4 cup dried lentils, rinsed
  • 9 cups broth (chicken or vegetable would work)
  • 1 bay leaf
  • 1 cup diced smoked ham
  • salt & pepper to taste
  • 1/2 cup water, optional


  1. In a large pot, heat olive oil over medium-low heat.
  2. Saute onions, carrots celery and garlic for 5 minutes or until softened.
  3. Add split peas, lentils, broth and bay leaf to pot.
  4. Bring to a boil, reduce to a simmer and cook for 45 minutes.
  5. Puree the soup in a blender or using an immersion blender.
  6. Season to taste


If soup seems too thick, add 1/2 cup water.

Recipe by Louisa Clements


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