Split Pea Soup with Ham Hock
This split pea soup with ham hock is hearty, smoky, and full of flavor. Slow-simmered peas, vegetables, and ham hock create a comforting bowl that’s perfect for chilly days.
Servings: 8 bowls
Calories: 320kcal
Cost: 12
Equipment
- large pot with lid
- wooden spoon
- measuring cups and spoons
- ladle
Ingredients
- 1 lb dried split peas, rinsed
- 1 ham hock
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth (or water)
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add split peas, ham hock, broth, bay leaves, thyme, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until peas are tender and soup thickens.
- Remove ham hock. Shred meat and return it to the pot, discarding bones and fat.
- Adjust seasoning to taste. Garnish with parsley and serve hot.
Notes
Remove the ham hock before serving and shred any meat into the soup. For a creamier texture, blend part of the soup with an immersion blender. Serve with crusty bread for a complete meal.