Soups & Stews
Split Pea and Ham Soup
Thick, smoky split pea soup simmered with a ham bone or hock until the peas melt into the broth.
- Prep
- 15 mins
- Cook
- 1 hr 30 mins
- Total
- 1 hr 45 mins
- Serves
- 8
- Level
- Easy
Split peas need no soaking and break down into a thick, creamy soup on their own. A smoked ham hock gives deep flavor and plenty of meat to pull off the bone. Stir often near the end because the thick soup can scorch on the bottom.
Ingredients
Serves 8
Directions
- Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery 6 minutes until soft, adding the garlic for the last minute.
- Add the split peas, ham hock, water or broth, bay leaves, thyme and pepper. Bring to a boil, then reduce to a low simmer.
- Cook partly covered for 1 hour to 1 hour 15 minutes, stirring every 15 minutes, until the peas have broken down and the meat on the hock is very tender.
- Remove the ham hock and bay leaves. Pull the meat off the bone, discard the skin, fat and bone, and chop the meat.
- Return the meat to the pot with the diced ham and simmer 5 minutes. Add salt only at the end, since the ham is salty.
Tips and make-ahead notes
- The soup thickens a lot in the refrigerator; thin with water when reheating. Keeps 4 days and freezes up to 3 months.
- For a smoother texture, blend a couple of ladlefuls and stir back in.
- A splash of apple cider vinegar in each bowl brightens the soup.
Nutrition per serving
- Calories
- 370
- Carbohydrates
- 50g
- Protein
- 28g
- Fat
- 6g
- Fiber
- 20g
- Sodium
- 780mg
Estimated. Values change with brands, portion sizes and substitutions.
