McLean Holiday ham leftovers make great comfort food hearty soup.

McLean Meats - Split Pea and Ham Soup


  • 2 tablespoons butter
  • 1 large onion, chopped fine (about 1½ cups)
  • Table salt
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 7 cups water
  • 1 LB of McLean Organic mini ham, cut into quarters
  • Optional: add 3 slices of McLean Organic bacon (chopped)
  • 1 pound green split peas (about 2 cups), picked through and rinsed
  • 2 sprigs fresh thyme (or hearty pinch of Herb de Provence)
  • 2 bay leaves
  • 2 medium carrots, peeled and cut into ½-inch pieces (about 1 cup)
  • 2 medium organic celery sticks cut into ½-inch pieces
  • Ground black pepper


  1. In a large dutch oven, melt butter over medium-high heat and then add onion and ½ teaspoon of salt. Cook, stirring frequently, until the onion is softened, about 3-4 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the water, ham, bacon, split peas, thyme, and bay leaves and increase heat to high. Bring soup to a simmer, stirring frequently. Once the soup is simmering, reduce heat to low and cover the pot. Cook for about 45 minutes, until the peas are tender but not falling apart.
  2. Stir in the carrots and celery then cover the pot and continue to simmer about 30 minutes longer. The veggies will be tender and the peas will have broken down almost completely.
  3. Taste the soup and add salt and pepper to your liking. Add some water if the soup is too thick, or allow to simmer uncovered if too thin. Serve with a thick slice of hearty bread and lots of butter! Yum!