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A thick, hearty, and smoky soup that's pure comfort in a bowl. Tender split peas and savory ham come together in this classic recipe, perfect for a chilly day. It's an easy, one-pot meal that tastes even better the next day.
For 6 servings
Rinse the dried split peas under cold running water. Sort through them to remove any small stones or debris. Drain well and set aside.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Stir in the minced garlic and cook for one more minute until fragrant.
Add the rinsed split peas, low-sodium chicken broth, smoked ham hock, bay leaf, and dried thyme to the pot. Stir to combine and increase the heat to high, bringing the soup to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 75-90 minutes. Stir every 15-20 minutes to prevent the peas from sticking to the bottom. The soup is done when the peas are tender and have broken down, creating a thick, creamy consistency.
Carefully transfer the ham hock from the pot to a cutting board. Let it cool for a few minutes until it's safe to handle. Using two forks, shred the meat from the bone. Discard the bone, skin, and any excess fat.
Return the shredded ham to the soup. Remove and discard the bay leaf. Taste and season with salt and freshly ground black pepper. Be cautious with the salt, as the ham hock is already salty.
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A thick, hearty, and smoky soup that's pure comfort in a bowl. Tender split peas and savory ham come together in this classic recipe, perfect for a chilly day. It's an easy, one-pot meal that tastes even better the next day.
This american recipe takes 105 minutes to prepare and yields 6 servings. At 681.24 calories per serving with 49.79g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
If the soup is thicker than you prefer, stir in a splash of hot water or broth to reach your desired consistency. Serve hot, garnished with fresh parsley if desired.
Omit the ham hock and use vegetable broth. To add a smoky flavor, stir in 1/2 teaspoon of smoked paprika or a few drops of liquid smoke at the end of cooking.
Instead of a ham hock, you can use a smoked turkey leg or diced bacon/pancetta (sauté it with the onions at the beginning).
Add other herbs like a sprig of fresh rosemary or a teaspoon of marjoram along with the thyme for a more complex flavor profile.
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a gentle kick of heat.
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 lower cholesterol levels.
This soup provides a significant amount of protein from both the split peas and the ham. Protein is essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
Split peas are a good source of important minerals like iron, which is vital for oxygen transport in the blood, and potassium, which helps regulate blood pressure and fluid balance.
A 1.5-cup serving of this soup contains approximately 350-450 calories, depending on the fat content of the ham hock used. It's a nutrient-dense meal packed with protein and fiber.
Yes, it can be very healthy. Split peas are an excellent source of dietary fiber, plant-based protein, and essential minerals like iron and potassium. Using a low-sodium broth and trimming excess fat from the ham makes it a balanced and nutritious meal.
Absolutely! For a slow cooker, sauté the vegetables as directed, 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, sauté the vegetables using the 'Sauté' function, then add the remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release.
There are a few possible reasons. Old split peas (over a year old) can be very resistant to softening. Hard water can also slow down the cooking process. Lastly, adding acidic ingredients like tomatoes or lemon juice too early can prevent the peas from breaking down.
No, soaking is not required for split peas as they cook relatively quickly. However, soaking them for 4-6 hours can shorten the simmering time by about 20-30 minutes and may make them easier to digest for some people.