Go Back
Image of Split Pea Soup with Ham Hocka
Michonne Zendaya

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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)

Equipment

  • large pot with lid
  • wooden spoon
  • measuring cups and spoons
  • ladle

Method
 

  1. In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add split peas, ham hock, broth, bay leaves, thyme, salt, and pepper. Stir to combine.
  4. 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.
  5. Remove ham hock. Shred meat and return it to the pot, discarding bones and fat.
  6. 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.