Go Back

Ham, Lentil, & Pea Soup

This soup will make your house smell incredible! It’s hearty and turns fall-off-the-bone delicious in an hour.
Author Kath Younger


  • 1.5 cups of lentils + split peas mixed or 100% of one or the other!
  • 2 carrot stalks
  • 2 celeries
  • 1 lb smoked pork shank or ham bone leftover from a holiday!
  • 3 cloves garlic
  • 1 T chopped rosemary
  • 1 T butter
  • Black pepper to taste
  • Pinch cayenne pepper
  • 6 cups water


  • Sautee celery and carrot in butter until soft, then add garlic for 2 more minutes until garlic browns.
  • Add all other ingredients, bring to a boil, then reduce to simmer for at least an hour, occasionally stirring, until desired thickness.
  • In our ham’s case, we began by chopping a good bit of the meat off the bone, and then chopping this into smaller bits. This was to expose more of the meat and bone to the soup.
  • After it had simmered for 30 minutes, the rest of the meat came off the bone easily. We chopped it, and then returned everything to the pot to finish cooking.
  • When all was said and done, we mashed it a bit.
  • Top with croutons or greek yogurt!