Split Pea Soup
That thick, smoky, deeply comforting bowl you remember from your granny's kitchen – this is it. Made from scratch with a ham hock and simple ingredients, just theway it's always been.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
- Fine-mesh Strainer(for rinsing peas)
- Measuring Spoons
- Spoon or Spatula
- Small Skillet(optional, only for crispy ham garnish)
Ingredients
- Olive Oil1 tbsp
- Yellow Onion(diced)1 pc
- Celery(diced)2 ribs
- Carrots(peeled and diced)2 pcs
- Potatoes(peeled and diced)4 pcs
- Garlic(minced)3 cloves
- Dried Split Peas(picked over and rinsed)1 lb
- Chicken Broth(low sodium)4 cups
- Water4 cups
- Ham Hock or Meaty Ham Bone(see Notes for other options)1 pc
- Bay Leaf1 pc
- Dried Thyme½ tsp
- Salt½ tsp
- Black Pepper½ tsp
- Green Onions(thinly sliced, for garnish – optional)2 tbsp
- Croutons(for garnish – optional)½ cup
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion, celery, and carrots and cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Stir in minced garlic and cook for another 30 seconds.
- Add the rinsed split peas, broth, water, ham hock or ham bone, bay leaf, thyme, salt, and black pepper. Stir well and bring the soup to a gentle boil.
- Reduce the heat to low, partially cover the pot, and simmer for 1 hour. Stir occasionally, especially near the bottom of the pot, to prevent peas from sticking.
- Add the diced potatoes and continue simmering for 25-30 minutes, until the potatoes are tender and the split peas have mostly broken down into a thick, creamy base.
- Lift out the ham hock or ham bone and discard the bay leaf. Pull the meat from the bone and chop it into bite-size pieces. Return most of it to the soup, reserving about ½ cup if you’d like to make the crispy ham garnish.
- This is optional bonus step if garnishing. Heat a small skillet over medium-high heat and cook reserved ham pieces for 2-3 minutes, stirring occasionally, until the edges are lightly browned and crispy.
- Taste and adjust salt if needed. Serve warm, topped with crispy ham, sliced green onions, and croutons if desired.
Notes
Split pea types. Both green and yellow peas work in this recipe. Green split peas have a slightly earthier flavor, while yellow split peas cook a bit softer and often produce a smoother soup. Check the peas first. Before rinsing, quickly spread the peas on a tray or cutting board and check for small debris or tiny stones that can occasionally slip through processing. No soaking needed. Split peas cook faster than most dried legumes because they’re already split. Just rinse them well before adding them to the pot. Pork options. A ham hock is my favorite for flavor, but several other cuts work well too. You can also use a ham shank, a leftover ham bone from a roast, smoked pork ribs, or diced bacon if that’s what you have on hand. Salt carefully at the beginning. Different pork cuts vary in saltiness. Start light with salt and adjust at the very end once the soup has finished simmering. Don’t rush the simmer. Low and slow is what breaks the peas down into that thick, creamy base – a hard boil will have them sticking to the bottom. Control thickness. Split peas naturally thicken the soup as they cook. If the soup feels too thin, let it simmer uncovered a little longer. If it becomes too thick, stir in a splash of hot water or broth. Texture tip. For a creamy soup, blend it with an immersion or countertop blender. For a rustic texture, simply leave it as is.Nutrition Information
Serving Size: 430 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 384 kcal | 19% |
| Protein | 24.2 g | 48% |
| Fat | 6.8 g | 10% |
| Saturated | 1.9 g | 10% |
| Unsaturated | 4.9 g | 12% |
| Carbohydrate | 59.1 g | 20% |
| Dietary Fiber | 18.7 g | 75% |
| Sugars | 7.6 g | 8% |
| Sodium | 686 mg | 30% |
| Cholesterol | 22 mg | 7% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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