non-vegetariannut-free
german_american
Pork Hock, Sauerkraut, Potato Dumplings and Beer Gravy
Crispy Pork Hock, gut-friendly sauerkraut, and potato dumplings – a soul-satisfying, hearty feast!
75 min
2696 cal
132gProtein
221gCarbs
141gFat
4Recipes
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Hearty, fiber-rich split pea soup with savory ham hock – a warm, comforting hug in a bowl!
A timeless comfort classic, this hearty soup features creamy split peas and a smoky ham hock, slow-simmered with vegetables until tender. It's a thick, satisfying meal in a bowl, perfect for a chilly day.
Serving size: 1.5 cup
Prepare the Peas: Rinse the split peas thoroughly under cold running water in a fine-mesh sieve. Pick through them to remove any small stones or debris. Set aside. Soaking is not required for this recipe.
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Hearty, fiber-rich split pea soup with savory ham hock – a warm, comforting hug in a bowl!
This german_american dish is perfect for lunch. With 663.39 calories and 47.62g of protein per serving, it's a high-fiber option for your meal plan.
Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery (the mirepoix). Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Bloom Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
Combine and Simmer: Add the rinsed split peas, smoked ham hock, chicken broth, bay leaf, dried thyme, and black pepper to the pot. Stir everything together. Increase the heat to high and bring the soup to a boil.
Slow Cook: Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes. Stir the soup every 20-30 minutes to prevent the peas from sticking to the bottom of the pot. The soup is done when the peas are completely tender and have started to break down, creating a thick, creamy consistency.
Shred the Ham: Carefully remove the ham hock from the soup and place it on a cutting board. Let it cool for 5-10 minutes until it's safe to handle. Using two forks or your fingers, pull the meat from the bone. Discard the bone, skin, and any large pieces of fat. Shred or chop the meat into bite-sized pieces.
Finish the Soup: Return the shredded ham to the pot. Remove and discard the bay leaf. For a smoother texture, use an immersion blender to blend a portion of the soup directly in the pot, leaving some texture. Stir well to combine.
Season and Serve: Taste the soup and season with salt as needed. The ham hock adds significant saltiness, so you may need very little. Ladle the hot soup into bowls and serve immediately with a side of crusty bread or croutons.