Description
Make this hearty and wholesome split pea soup with ham. It results in a thick, creamy texture perfect for cold weather.
Ingredients
Scale
- 1 pound dried split peas, rinsed
- 6 cups chicken broth
- 1 pound smoked ham hock or leftover ham bone
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Rinse the split peas under cold water until the water runs clear. Discard any small stones or debris.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the rinsed split peas, chicken broth, ham hock (or bone), bay leaf, thyme, and pepper to the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas are very tender and have broken down, thickening the soup. Stir occasionally to prevent sticking.
- Remove the ham hock or bone. Once cool enough to handle, shred the meat from the bone and return the meat to the soup. Discard the bone and bay leaf.
- Continue to simmer for 15 minutes if needed to reach your desired thickness. Add water or more broth if the soup becomes too thick.
- Taste and adjust seasoning before serving.
Notes
- For a vegetarian version, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke for a smoky flavor.
- If you prefer a smoother texture, use an immersion blender to partially blend the soup near the end of cooking.
- This soup freezes well for future meals.
- Prep Time: 15 min
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6
- Sodium: 750
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 18
- Protein: 25
- Cholesterol: 35