This Dutch oven split pea soup with ham is a comforting one-pot meal that's perfect for camping or a cozy meal at home, and is a great way to use up leftover ham. Make it in your Dutch oven over the fire, camp stove, or on the stovetop.
Split pea soup might not be the first thing you think of when looking for a Dutch oven camping recipe, but it's actually perfect for it, particularly for cold weather camping. It's hearty and filling, requires minimal ingredients (several of which don't even require a cooler) and is a great way to use up leftover ham from your campfire Dutch oven ham.
Why This Recipe is Great for Camping
- It's hearty and satisfying and makes a large pot that will feed plenty of people or last you for several days.
- The recipe requires minimal ingredients, and minimal cooler space.
Ingredients and Substitutions
- Split peas--Like red lentils, as dried split peas are cooked, they break down completely and become thick and creamy. Dried peas will last for up to 2 years, but if your peas are soft, sticky, or have white or yellow spots, toss them out and buy a fresh bag.
- Ham (and ham bone)--Leftover ham (and its bone) are ideal for this recipe, but if you don't have a ham bone, ask your butcher for any extra or purchase a ham hock and use that.
- Water--The recipe was designed to use minimal ingredients so that it was easy to make while camping so I use water as the base, which gets plenty of flavor from simmering with the ham bone. Feel free to substitute chicken stock for extra flavor, if you prefer. If you do, I recommend using low-sodium stock, as the ham bone and meat adds saltiness to the soup.
How to Make a Split Pea Soup with Ham
- Heat the oil in a large Dutch oven over medium heat.
- Stir in the onion, carrot, and celery, and cook until softened.
- Add the split peas, ham bone, and bay leaf and pour in the water. Bring to a simmer and cook, partially covered, until the peas break down.
- Remove the ham bone and bay leaf and pull any meat from the bone. Stir this meat, along with the chopped ham back into the soup. Simmer until heated through.
FAQs
Fresh split peas should break down almost completely in about 90 minutes. If you are using older peas, they may take up to an hour longer to cook and break down.
Yes. Transfer the cooled soup to freezer safe containers or bags and freeze for up to 3 months. Thaw in the fridge before reheating on the stovetop. You may need to add more water or stock to thin the thawed soup when reheating.
I love this cozy soup with some Dutch oven Irish soda bread or flatbread on the side for dipping, but the soup itself is hearty enough to be a complete meal.
Tips and Troubleshooting
- Store leftover split pea soup in a sealed container in your fridge or cooler for up to 4 days. Reheat in a pot or Dutch oven over low heat until warmed through. The soup will thicken as it sits, so you may need to add water or stock to thin it when reheating.
- This Dutch oven split pea soup recipe is suitable for gluten-free and dairy-free diets.
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Recipe
Dutch Oven Split Pea Soup
Equipment
- 4 quart (or preferably larger) Dutch oven
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots cut into ¼-inch dice
- 2 medium celery stalks cut into ¼-inch dice
- 1 medium onion cut into ¼-inch dice
- 2 cups split peas
- 1 bay leaf
- 1 large meaty ham bone or ham hock
- 6 cups water plus more, if needed
- 2 cups chopped cooked ham
- Salt and freshly ground pepper
Instructions
- Over direct medium heat on the campfire or over medium heat on a camp stove or stovetop, heat the oil in a large Dutch oven.
- Add the carrots, celery, and onion and sauté until softened, about 10 minutes.
- Add the split peas and bay leaf, then nestle the ham bone in the pot. Pour the water over. It's ok if the ham bone is not fully covered.
- Bring to a boil and skim off any scum that accumulates on top. Simmer gently, partially covered, until the peas have broken down and the soup is thick, about 1½ hours.
- Remove the bay leaf and ham bone. Remove and shred or chop any meat from the ham bone. This should be easy to pull off with a fork.
- Stir the meat from the bone along with the chopped ham into the soup. Simmer until heated through, 5 to 10 minutes. Thin with additional water, if needed. Season to taste with salt and pepper.
Notes
- Store leftover split pea soup in a sealed container in your fridge or cooler for up to 4 days. Reheat in a pot or Dutch oven over low heat until warmed through. The soup will thicken as it sits, so you may need to add water or stock to thin it when reheating.
- This Dutch oven split pea soup recipe is suitable for gluten-free and dairy-free diets.
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