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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.
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.
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.
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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.
This american recipe takes 110 minutes to prepare and yields 6 servings. At 663.39 calories per serving with 47.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Omit the ham hock and use vegetable broth. To replicate the smoky flavor, add 1 teaspoon of smoked paprika or a few drops of liquid smoke along with the other spices.
Sauté the vegetables as directed, then transfer them to a slow cooker. Add all other ingredients (except salt) and cook on low for 6-8 hours or on high for 3-4 hours. Proceed with shredding the ham and seasoning as directed.
Instead of thyme, try using dried rosemary or a combination of marjoram and sage for a different aromatic profile.
Split peas are an incredible source of dietary fiber, which is essential for digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
This soup provides a powerful protein punch from both the split peas and the ham hock. Protein is crucial for building and repairing tissues, muscle maintenance, and overall body function.
The combination of carrots, celery, and onions provides a good source of essential nutrients like Vitamin A, Vitamin K, and potassium, which support vision, bone health, and blood pressure regulation.
A 1.5 cup serving of this soup contains approximately 420-480 calories, depending on the size and fat content of the ham hock used.
Yes, it can be a very healthy meal. It's packed with fiber and protein from the split peas, which aids in digestion and keeps you full. The vegetables provide essential vitamins and minerals. To keep it healthier, use a low-sodium broth and trim excess fat from the ham.
No, soaking is not necessary for split peas as they cook relatively quickly. Soaking can reduce the cooking time by about 20-30 minutes, but the 90-minute simmer in this recipe is sufficient to make them perfectly tender without a pre-soak.
If your soup is too thin, it likely needs more time to cook. The peas need to break down completely to release their starches, which thickens the soup. Continue simmering with the lid slightly ajar to allow some liquid to evaporate. You can also blend a portion of the soup to help thicken it.
Absolutely! A leftover ham bone is an excellent substitute and will impart a wonderful, smoky flavor to the soup. If the bone doesn't have much meat on it, you may want to add about 1 cup of diced cooked ham at the end.