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    Home » Recipes » Dutch Oven Recipes

    Published: Jan 6, 2025 by Angie Zoobkoff · This post may contain affiliate links. As an Amazon associate, I earn a commission from qualifying purchases. · Leave a Comment

    Dutch Oven Split Pea Soup

    Jump to Recipe Print Recipe

    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.

    Two bowls of Dutch oven split pea soup, with a pot of soup and some homemade flatbread nearby.

    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

    Ingredients for Dutch oven split pea soup--ham, onion, bay leaf, celery, split peas, oil, and carrots.
    • 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

    Oli heating in a large Dutch oven over an induction burner.
    Onion, carrot, and celery cooking in oil in a large Dutch oven.
    1. Heat the oil in a large Dutch oven over medium heat.
    2. Stir in the onion, carrot, and celery, and cook until softened.
    A large ham bone in a Dutch oven of split pea soup.
    A pot of split pea soup on a burner.
    1. 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.
    2. 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

    Why are my split peas taking so long to cook?

    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.

    Can you freeze split pea soup?

    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.

    What should I serve with it?

    I love this cozy soup with some Dutch oven Irish soda bread or skillet 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.
    A bowl of split pea soup with ham with a piece of flatbread inside.

    More Dutch Oven Recipes You'll Love

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    Tried This Recipe?

    If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, or Pinterest for more great camping and grilling recipes.

    Recipe

    A bowl of split pea soup with ham with a piece of flatbread inside.

    Dutch Oven Split Pea Soup

    A woman's face.Angie Zoobkoff
    This comforting Dutch oven soup is the most satisfying way to use up leftover ham whether you're camping or at home.
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    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 50 minutes mins
    Total Time 2 hours hrs
    Course Main Course, Soup
    Cuisine American
    Servings 6 servings
    Calories 392 kcal

    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.

    Nutrition

    Serving: 1 bowlCalories: 392kcalCarbohydrates: 46gProtein: 28gFat: 11gCholesterol: 38mgFiber: 19gSugar: 7g
    Keyword cold weather camping, dutch oven cooking, dutch oven soup, leftover ham
    Tried this recipe?Let us know how it was!

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    Hi, I'm Angie! I'm so glad you're here. I can't wait to share my favorite camping and grilling recipes with you.

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