It is so easy to use leftover ham to make this gluten free split pea, ham & potato soup recipe. The flavor is incredible without the ham, but let’s face it, ham, like bacon makes everything taste better. Garnishing the soup with fried, chopped ham and Gluten Free Seasoned Croutons puts this recipe over the top!
5 cups gluten free chicken broth (or 2 tbsp. "Organic Low-Sodium" Better Than Bouillon Base + 5 cups water)
2-1/2 cups water
2 russet potatoes
Preheat a large heavy saucepan over medium heat. Reduce heat to low and add the onion, celery, and garlic. Saute until the onions are translucent, 6 to 8 minutes.
Add the ham, split peas, bay leaf, chicken broth, and water. Stir and simmer for 1 hour, stirring occasionally.
While the soup simmers, peel the potatoes and cut them into 3/4 to 1-inch cubes. After 1 hour of simmering, add the potatoes and cook until the potatoes and peas are tender, about an additional 20 minutes. Season with salt and plenty of ground black pepper. Garnish with chopped ham, fried in a small skillet and Gluten Free Seasoned Croutons, if desired.