how to make soup less 'meaty'? Salut!

Using a hambone left over from the holidays, I made some split pea soup. The problem is that, deviating from the recipe, I added ham as well as the hambone.

Now, the soup is so meaty  it is quite overwhelming- at room temperature the liquid turns into jelly. 

I tried adding a few glugs of lemon juice but that doesn't seem to have helped. Does anyone have any suggestions?
It sounds like you rendered too much gelatin into the soup, a couple easy fixes are to either:


prepare another batch of the soup omitting the ham and bone and then marry the two over a medium/high heat
thin with a low fat/nonfat liquid like milk or water (unfortunately a side effect will be of increased separation in the soup as it cools) the lower the fat content of what you add the more it will separate. ie adding 2% milk will cause less separating than skim milk