{"id":308,"date":"2012-01-03T05:36:00","date_gmt":"2012-01-03T05:36:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2012\/01\/03\/winter-split-green-pea-soup-with-ham\/"},"modified":"2026-04-16T00:45:35","modified_gmt":"2026-04-16T04:45:35","slug":"split-green-pea-soup-with-ham","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2012\/01\/03\/split-green-pea-soup-with-ham\/","title":{"rendered":"Venezuelan Split Green Pea Soup with Ham Recipe"},"content":{"rendered":"\n
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This split pea soup with ham is ready in one hour and is the perfect way to use up leftover ham<\/a> from Christmas, New Year’s or Easter and turn it into something spectacular: a hearty, comforting Venezuelan recipe that goes a long way.<\/p>\n\n\n\n

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The peas cook down into a thick, flavorful base, the ham adds a smoky depth and the butter ties it all together. A winter soup that is good for the belly and for the soul.<\/p>\n\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\n

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  1. The Art of Using Up Leftovers<\/a>
  2. About Split Peas<\/a>
  3. Ingredientes<\/a>
  4. How to Make Split Pea Soup with Ham<\/a>
  5. FAQs<\/a>
  6. Other Venezuelan Soups You'll Love<\/a>
  7. Venezuelan Split Green Pea Soup with Ham Recipe<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    The Art of Using Up Leftovers<\/em><\/em><\/h2>\n\n\n\n

    I love leftover cooking. Not just because it makes me feel like I’m running a tighter kitchen. I love it, above all, because it forces me to get creative and make the most of whatever I have in the fridge.<\/em><\/p>\n\n\n\n

    This split pea soup with ham is a perfect example of that kind of cooking: the kind my grandmother Ligia had mastered. And no wonder. She raised eight children and helped bring up several grandchildren, me being the first.<\/em><\/p>\n\n\n\n

    After New Year’s Eve dinner I had leftover ham and decided to make this split pea soup. I add diced carrots for texture and color, and a little bay leaf because its flavor takes me straight back to my mother’s and grandma’s kitchens.<\/em><\/p>\n\n\n\n

    Enjoy!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    About Split Peas<\/h2>\n\n\n\n

    Split peas \u2014 known in Venezuela as arvejas<\/em> and in other Spanish-speaking countries as guisantes secos<\/em>, alberjas<\/em> or ch\u00edcharos<\/em>\u2014 are a legume of Mediterranean origin that arrived in the Americas with the Spanish colonizers and became deeply rooted in Venezuelan cooking. <\/p>\n\n\n\n

    Unlike black beans and chickpeas, split peas require no soaking and cook in under half an hour, making them an ideal base for thick, comforting soups.<\/p>\n\n\n\n

    \"A<\/figure>\n<\/div><\/div>\n\n\n\n
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    Ingredientes<\/h2>\n\n\n\n

    To make this split pea soup with ham you will need:<\/p>\n\n\n\n