Ham and Pea Soup recipe

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Ingredients

2 slices bacon
2 tablespoons bacon grease
4 stalks celery, chopped
1 large onion, chopped, or more to taste
1 gallon water
¼ teaspoon ground thyme
¼ teaspoon dried sage
¼ teaspoon onion powder
¼ teaspoon dried parsley
ground white pepper to taste
1 pound ham, cubed
1 (16 ounce) package frozen peas

Nutrition Info

165.2 calories
carbohydrate: 8.2 g
cholesterol: 27.4 mg
fat: 9.4 g
fiber: 2.4 g
protein: 11.7 g
saturatedFat: 3.3 g
servingSize: -
sodium: 699.6 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, crumble into pieces when cool.

  2. Reduce heat to medium-low and add bacon grease to the pot. Add celery and onion, cook and stir until starting to brown. Slowly pour in water, bring to a boil. Reduce heat, cover, and cook until vegetables are soft, about 1 hour.

  3. Return bacon pieces to the pot. Sprinkle in thyme, sage, onion powder, parsley, and white pepper, stir to combine. Add cubed ham, simmer soup for flavors to combine, about 30 minutes.

  4. Stir peas into the soup, cook until very tender and they start to disintegrate into the soup, about 30 minutes.

Recipe Yield

10 servings

Recipe Note

I discovered Ham and Pea Soup at a renaissance fair and proceeded home. This recipe is the closest that I came to. Even my brother, who hates onions and celery, loved this. Because it makes so much, we tend to cook it only on the holidays. It takes a while to cook, but it is delicious and simple.

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