Description
A comforting and flavorful hearty split pea soup recipe made with smoked ham hock, vegetables, and herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 smoked ham hock (about 1 pound)
- 8 cups chicken broth
- 1 pound green split peas, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the ham hock, chicken broth, split peas, thyme, marjoram, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, or until the split peas are tender and the ham hock is falling apart.
- Remove the ham hock from the pot and let it cool slightly. Shred the meat from the bone and discard the bone, skin, and any excess fat.
- Return the shredded ham to the pot.
- Use an immersion blender to partially blend the soup to your desired consistency. If you don’t have an immersion blender, carefully transfer some of the soup to a regular blender and blend until smooth, then return it to the pot. Be cautious when blending hot liquids!
- Taste and adjust the seasoning as needed. Remove the bay leaf before serving.
- Ladle into bowls and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 40mg
Keywords: split pea soup, ham hock, soup, hearty, comforting