Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A classic recipe, but I've tweaked a little to make it healthy and paleo-friendly. Perfect use for a leftover ham bone (leave plenty of meat on it!), but you can also just used diced ham. This recipe takes an hour to cook, but comes together very quickly so it can work for a weeknight meal.

Ingredients Nutrition


  1. Put the peas into a strainer and rinse until the water coming out of the bottom is clear. Pick over to ensure that there are no twigs or small rocks in there.
  2. Heat olive oil in a stock pot or dutch oven. Saute the onion and celery until soft, about 5 minutes.
  3. Add the stock and water to the pot and bring to a boil. It's OK if the ratio isn't precise since cartons of stock seem to come in different sizes these days. Just make sure you have 6 cups of liquid in total.
  4. Add ham bone, bay leaves, rosemary, and thyme. Partially cover and simmer for 1/2 hour.
  5. Add carrots and diced ham (if you are using it). Partially cover and simmer for another 1/2 hour, or until peas are soft.
  6. Add salt and pepper to taste.