Early Spring Pea and Ham Soup

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Early Spring Pea and Ham Soup Recipe

By Tammy Algood Published: March 1, 2013

  • Yield: 4-6 Servings


  • 2 teaspoons olive oil
  • 2 leeks trimmed and diced
  • 2 19-oz cans split pea with bacon soup ready-to-serve
  • 1 1/2 cups apple juice
  • 2 medium carrots peeled and chopped
  • 1 cup cooked ham diced
  • 1/2 teaspoon black pepper


  1. Place the oil in a large saucepan over medium heat. When hot, add the leeks and cook 3 minutes or until just tender. With a slotted spoon, remove the leeks and place on paper towels to drain.
  2. Add the soup, juice, carrots, ham and pepper to the saucepan and bring to a boil. Reduce the heat to low and simmer covered for 15 minutes or until the carrots are tender. Ladle into warm soup bowls and top with the reserved leeks.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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