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A hearty, smoky, and deeply comforting soup made with tender split peas and a savory ham hock. This classic, budget-friendly meal is perfect for a chilly day, slow-simmered to perfection.
Thoroughly rinse the dried split peas under cold running water. Carefully pick through them to remove any small stones or debris.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Add the rinsed split peas, the smoked ham hock, chicken broth, bay leaves, dried thyme, and black pepper to the pot. Stir everything together to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 75-90 minutes. Stir every 15-20 minutes to prevent the peas from sticking to the bottom. The soup is ready when the peas are very tender and have started to break down, creating a creamy consistency.
Carefully remove the ham hock from the pot and place it on a cutting board to cool slightly. Once it's cool enough to handle, use two forks or your fingers to shred the meat from the bone. Discard the bone, skin, and any large pieces of fat.
Return the shredded ham to the soup. Remove and discard the bay leaves. Stir well and taste the soup *before* adding any salt. The ham hock will have added a significant amount of salt. Season with salt as needed.
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A hearty, smoky, and deeply comforting soup made with tender split peas and a savory ham hock. This classic, budget-friendly meal is perfect for a chilly day, slow-simmered to perfection.
This american recipe takes 105 minutes to prepare and yields 6 servings. At 689.47 calories per serving with 50.02g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Ladle the hot soup into bowls and garnish with fresh parsley before serving.
Omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke or smoked paprika for a smoky flavor. For extra protein, stir in cooked lentils or chickpeas at the end.
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a gentle, warming heat.
Sauté the vegetables as directed on the stovetop, then transfer all ingredients (except salt and parsley) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Remove and shred the ham hock before seasoning and serving.
Split peas are an excellent source of dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
This soup provides a significant amount of protein from the split peas, essential for muscle repair, immune function, and overall body maintenance.
Contains important minerals like iron, which is vital for oxygen transport in the blood, and potassium, which helps regulate blood pressure and fluid balance.
The high fiber content can help lower cholesterol levels. Using low-sodium broth and lean ham contributes to a soup that is beneficial for cardiovascular health.
Yes, it's quite healthy. It's packed with fiber and protein from the split peas, which aids digestion and keeps you full. The vegetables provide essential vitamins and minerals. Using a low-sodium broth and trimming excess fat from the ham helps control sodium and fat content.
A 1.5-cup serving of this Split Pea and Ham Soup contains approximately 450-550 calories, depending on the meatiness and fat content of the ham hock used.
Yes, it's an important step. Rinsing removes any dust or debris from processing and packaging. It also allows you to easily spot and remove any small stones that might have been missed.
This is usually due to one of two things: the split peas are old, or you added salt or an acidic ingredient too early. Old peas can be very resistant to softening. Salt and acid can also prevent the peas' cell walls from breaking down. Always use fresh peas and add salt only at the end.
Absolutely. Sauté the vegetables using the 'Sauté' function. Add the remaining ingredients (except salt and parsley), secure the lid, and cook on high pressure for 15 minutes. Allow for a 15-minute natural pressure release, then quick release any remaining pressure. Proceed with shredding the ham and seasoning as directed.