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A thick, hearty, and smoky soup made with green split peas and a savory ham hock. This classic comfort food is slow-simmered until the peas are tender and creamy. Perfect for a cold day, it's a simple, satisfying, one-pot meal.
Prepare the Peas and Aromatics
Simmer the Soup
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A thick, hearty, and smoky soup made with green split peas and a savory ham hock. This classic comfort food is slow-simmered until the peas are tender and creamy. Perfect for a cold day, it's a simple, satisfying, one-pot meal.
This american recipe takes 105 minutes to prepare and yields 4 servings. At 1053.89 calories per serving with 78.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish the Soup
Season and Serve
Omit the ham hock and use vegetable broth. To replicate the smoky flavor, add 1 teaspoon of smoked paprika along with the dried thyme. Use olive oil instead of butter for a vegan version.
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a gentle, warming heat.
Add other hardy herbs like a sprig of fresh rosemary or sage along with the bay leaf for a more complex flavor profile. Be sure to remove them before serving.
Split peas are packed with dietary fiber, which is crucial for digestive health. Fiber helps promote regular bowel movements, feeds beneficial gut bacteria, and can help you feel full and satisfied.
This soup provides a significant amount of protein from split peas, essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
The high fiber content in split peas can help lower cholesterol levels. Additionally, they are a good source of potassium, which helps counteract the effects of sodium and maintain healthy blood pressure.
A typical 1.5-cup serving of this homemade Split Pea Soup contains approximately 550-600 calories, depending on the size and fat content of the ham hock.
Yes, it is very healthy. It's an excellent source of dietary fiber and plant-based protein from the peas, and it's packed with vitamins and minerals from the vegetables. Using a low-sodium broth helps control the sodium content.
Absolutely. For a slow cooker, sauté the vegetables on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the 'Sauté' function for the vegetables, then add the remaining ingredients and cook on high pressure for 15 minutes, followed by a natural release.
This can happen for two main reasons: the split peas are old, or you have very hard water. Older peas can take much longer to soften. If you suspect hard water is the issue, try cooking the soup with filtered or bottled water.
Store leftover soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to thin it out as it will have thickened considerably.