Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!
Last week I decided to can some Split Pea and Ham Soup to store in our pantry for the cold Fall and Winter months ahead. It’s always satisfying to pull out a homemade “bone-warming” hearty soup out of our pantry when it’s cold and stormy outside!

Guess what?  Even if you don’t can jars of food, this is a delicious, easy, and economical soup to prepare for your family! This recipe makes a big pot of split pea and ham soup.

How To Make Split Pea And Ham Soup

Combine 2 cups of split peas (a one pound bag) with water in a large soup pot. I used water PLUS added 2 large chicken bouillon cubes for flavor. Cook the split peas on medium-low for about an hour, just until they become tender.

Dried split peas are cooked until tender for split pea and ham soup.

Puree The Cooked Split Peas

Use an immersion blender to completely blend the peas until smooth. I puréed the peas until smooth, but it’s okay to leave them a bit chunky, if that’s how you enjoy them.

NOTE: You can also process the peas and liquid in a food processor or blender. If using these appliances, work in batches, a little at a time, until puréed.

Cooked split peas and water are blended until smooth to make split pea and ham soup.

Add the carrots, ham, onion, bay leaf, and allspice to the puréed pea mixture in soup pot.

Chopped carrots, ham, onion and spices are ready to add to the split pea and ham soup.
Bring the split pea and ham soup to a boil using medium-high heat. Once the soup is boiling, reduce heat to low. Cook the soup on reduced heat for about 30 minutes. If the soup gets too thick, you can add a little bit more boiling water.

Once fully cooked, the split pea and ham soup will be ready to eat (if NOT canning).

Split pea and ham soup is cooked for 30 minutes in large soup pot.

How To Can Split Pea And Ham Soup

If canning, while soup is cooking, prepare pressure canner, canning jars and flat lids per manufacturer instructions (for cleaning, heating, etc.).

Typically I put clean canning jars on a dish towel lined baking sheet. Let the jars heat in a 225 degree oven for about 20 minutes before filling.

Canning jars and funnel are ready to fill with split pea and ham soup before processing.

Ladle the hot split pea and ham soup into prepared hot jars.  Leave 1 inch headspace in each jar. The soup will thicken during the canning process, by the way!

Remove air bubbles from each jar, and make sure you have the correct headspace. Adjust the headspace, if necessary, by removing or adding liquid. Wipe rims of each jar clean with a wet paper towel to ensure a proper seal.

Place a prepared flat lid on each jar, then tighten the screwband on, to fingertip tightness.

Canning jars are filled with split pea and ham soup for processing.

Carefully place the prepared jars of soup into the prepared pressure canner using canning tongs. Lock the lid, and process, according to manufacturer and USDA instructions for YOUR specific pressure canner.

Example: Bring to boil, vent steam for 10 minutes, close vent, etc.).

How Long To Can Split Pea and Ham Soup

Process jars of soup at 10 pounds pressure. Pint jars are processed for 75 minutes and Quart jars are processed for 90 minutes.

Split pea and ham soup jars are finished processing and are lifted out of canner with tongs.

When processing time is done, turn the heat off. Let the pressure in your canner drop to zero on it’s own. Wait a couple additional minutes, then open vent. Let canner sit for an additional 10 minutes once vent is open. Carefully remove lid, then remove jars, using canning tongs.

Place the hot jars of split pea and ham soup onto a dish towel. Do NOT set jars directly onto kitchen counter, because the extremely hot jars could crack, because of temperature variations.

Let the hot jars cool undisturbed, for 24 hours, then label the jars of soup, and store in your pantry.

Jars of canned split pea and ham soup are cooled, labeled and stored.

This recipe (from one of my beloved Ball canning books), makes 5 pint sized jars or 2 quart sized jars of split pea and ham soup.

I made 5 pint jars this time… and now they are happily shelved in our pantry for a “rainy” day!

Canned split pea and ham soup tends to thicken due to processing. When you open a jar, simply add a little bit of hot water to the soup. Heat soup until hot, and serve! It’s delicious!

A jar of canned split pea and ham soup is ready to store in the pantry!

It’s very fulfilling to prepare canned foods to stock our pantry with foods like this split pea and ham soup! I hope you enjoy the canning process, as well as this wonderful tasting soup!  Have a great day!

Looking For Other Canning Recipes On This Blog?

You can find my canning recipes in the Recipe Index in the top Menu Bar at the top of each blog post. Some of my canning recipes include:

I have many more canning recipes, including lots of Jam recipes, too! Hope you will check them out in my Recipe Index!

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Recipe Source: My book called “Ball Complete Book of Home Preserving”, Published 2012, Robert Rose, Inc., page 403.

Split Pea and Ham Soup (and how to can it)
Prep Time
1 hr 30 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs 45 mins
 
Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!
Category: Soup
Cuisine: American
Keyword: split pea and ham soup
Servings: 10 cups (5 pints)
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups dried split peas
  • 8 cups water
  • 2 large chicken bouillon cubes (optional, but adds additional flavor to broth)
  • 1 cup diced ham
  • 1 ½ cups sliced carrots
  • 1 cup chopped onion
  • ¼ teaspoon ground allspice
  • 1 bay leaf
  • Salt and Pepper , to taste
Instructions
  1. Place split peas, water and chicken bouillon cubes into a large saucepan or soup pot (stainless steel is best). Bring the ingredients to a boil with medium-high heat, stirring occasionally. Once they come to a boil, turn down the heat to a low simmer; let the peas continue to cook for about an hour (or until the split peas become tender).
  2. When peas are done, purée peas and liquid, using a stick immersion blender OR processing in batches using a food processor. If using food processor, return purée to pan.
  3. Prepare pressure canner, jars, lids, etc. per manufacturer guidelines.
  4. Add ham, carrots, onion, allspice and bay leaf to soup. Bring soup to a boil. Reduce heat to low and cook for 30 minutes. Season soup with salt and pepper, to taste. If soup is a bit too thick, you can thin it out a little by adding a bit of boiling water to pan. Stir to combine. Remove bay leaf.
  5. Place hot, prepared jars on a dish towel. Ladle the soup mixture into jars, being sure to leave 1 inch headspace on each jar. Remove or add liquid, as necessary, to ensure correct headspace. Remove air bubbles from jars, then wipe the rim of jars clean using a wet paper towel, to ensure a good seal. Place hot flat lids on jar, then screw the bands into place until they are fingertip tight.
  6. Carefully put the jars into water in prepared pressure canner. Lock lid; turn heat to medium-high. Once vent begins steaming, let it vent for 10 minutes, then close vent. Heat until canner reaches 10 pounds pressure. After it reaches 10 pounds pressure, process PINTS for 75 minutes and QUARTS for 90 minutes.
  7. When done, turn off heat. Let the pressure in the canner drop to zero naturally. Once it gets to zero, wait a couple more minutes, then open the vent cover. Wait another 10 minutes, then carefully remove the canner lid. Place the hot jars on a dish towel on counter, and let them sit undisturbed for 24 hours. Check for proper seal, then label and store jars in pantry.
Recipe Notes

If using quart sized jars, this recipe will make 2 quarts (plus a bit more). The recipe is easily doubled.
When you open a can, you will notice that the soup will have thickened slightly during the canning process. Just add a bit of water to soup, reheat and enjoy!

Nutrition Facts
Split Pea and Ham Soup (and how to can it)
Amount Per Serving (1 cup)
Calories 163 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 6mg2%
Sodium 359mg16%
Potassium 471mg13%
Carbohydrates 27g9%
Fiber 10g42%
Sugar 5g6%
Protein 12g24%
Vitamin A 3265IU65%
Vitamin C 3.1mg4%
Calcium 33mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!

 

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Split Pea and Ham Soup (and how to can it)

10 Comments on Split Pea and Ham Soup (and how to can it)

  1. Good Morning.

    I am so excited to try this! It’s our first year doing this and love this idea of soup. How long does it last on the shelf? I’m sorry but i didn’t see this mentioned or misread 😀

    • Good morning, Michelle. Typically this type of soup is shelf stable for up to a year. I’ve even found a straggler jar about 15 months after canning, and it still tasted wonderful. This reminds me I need to make/can some more of this before winter! Have a great day!

  2. I am “new” and only use to WB processing. Why can’t some recipes, such as this split pea soup, be WB processed? Please understand this is not a challenge I am just trying to understand the why/why not
    and convert as many things to WB as I can. I am not interested in purchasing a
    pressure cooker. Thank you so much.

    • Good morning, Carolyn. Thank you for writing. I, by no means, am any kind of expert in canning, but I do know that pressure canning is used for meat, poultry, fish or non-acidic vegetables (which is in my recipe). To quote from my “Ball Complete Book Of Home Preserving”, page 380: “Low acid foods contain little natural acid.This is an important factor in preserving because acid guards against bacterial growth that is a risk for public health. If foods do not have enough natural acid, they must be heated to very high temperatures to be preserved safely. These high temperatures are essential when preserving low-acid foods so that all of the bacteria that can pose a danger to your health will be destroyed.”

  3. I Just made this simple but very delicious and heart warming soup!
    Thank you very much! Keep them coming! ?

    • Good afternoon, Esther! Thanks for your kind note, and I am really glad you enjoyed the soup. Take care, and have a great week.

  4. Is it possible to just cook the split peas and can them without making soup? Then re-cooking to make soup later?

    Also, can real bacon bits be used vs ham?

    • Hi there. Thank you for taking the time to write. I have never canned split peas by themselves, so not sure. I searched through all 5 of my canning books, and found no instructions for canning the split peas solely by themselves, so unfortunately I cannot answer your question. I have also never used real bacon bits as a substitute, so am not sure how that would impact the soup, besides requiring a large amount of bacon bits. Sorry I cannot be much more help to you. Take care.

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