Dutch Oven Split Pea Soup
This comforting Dutch oven soup is the most satisfying way to use up leftover ham whether you're camping or at home.
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
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