Split Pea Soup with Ham Hock
Classic split pea soup made on the stovetop: dried green split peas, a smoked ham hock and a simple mirepoix simmered for about ninety minutes until the peas collapse into a thick, creamy soup with no cream at all. The photos show the quick green pea version described in the notes.
Ingredients
For the Soup
- 1 tbsp olive oil or butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 tsp dried thyme or 1 sprig fresh thyme
- 1 bay leaf
- 1 lb dried green split peas rinsed and picked over
- 1 smoked ham hock or a meaty ham bone, or 1 cup diced ham
- 8 cups chicken broth low sodium, or vegetable broth
- salt and black pepper to taste, added at the end
To Serve (Optional)
- 2 tbsp fresh parsley chopped
- 1 cup croutons
- 1 tbsp olive oil for drizzling
Equipment
- Dutch Oven
- Cutting board
- Chef’s knife
- Ladle
Instructions
Build the Base
- Soften the vegetables. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery and garlic and cook for 5 to 7 minutes, stirring now and then, until softened and fragrant but not browned.
- Add the herbs and peas. Stir in the thyme and bay leaf and let them warm in the oil for 30 seconds. Add the rinsed split peas and stir to coat them in the aromatics.
- Simmer with the ham hock. Nestle the ham hock into the middle of the pot and pour in the broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 60 to 90 minutes, stirring every 20 minutes or so, until the peas have completely broken down.
Finish the Soup
- Check the texture. The soup should coat a spoon. If it is thicker than you like, add broth or water a half cup at a time. If it is thinner, simmer uncovered for another 10 minutes.
- Shred the ham. Lift out the hock and let it cool for a few minutes. Pull the meat off the bone, discard the bone, skin and bay leaf, shred the meat and stir it back into the soup.
Season and Serve
- Season and serve. Taste, then season with salt and black pepper. Ladle into bowls and finish with parsley, croutons or a drizzle of olive oil.
Notes
Pictured version: the photos show the quick green pea version, not the classic recipe above. For it, cook 1 chopped onion in 1 tablespoon olive oil, add 1 chunked carrot, 3 cups broth, 1 cup water and a bay leaf, simmer 8 minutes, add 1 pound frozen peas and simmer 4 to 5 minutes more, then blend smooth with a stick blender and season. No ham hock; it is vegetarian and ready in 20 minutes. A spoonful of chopped dill pickle stirred in at the end is optional.
Doneness: the peas should smear into a paste against the side of the pot with no resistance. If half peas are still visible, keep simmering with the lid on.
Make ahead: the soup is better the next day. It thickens a great deal in the fridge, so loosen it with broth or water when reheating and warm it gently, stirring from the bottom.
Storage: refrigerate for up to 5 days or freeze for up to 3 months. Thaw overnight and reheat on the stovetop with a splash of broth.
Substitutions: a meaty ham bone or 1 cup diced ham in place of the hock; vegetable broth and a teaspoon of smoked paprika for a vegetarian pot; yellow split peas swap in directly. Salt at the end, because the hock seasons the soup as it simmers.
Nutrition values are an estimate.
Nutrition
Calories: 325kcal | Carbohydrates: 47g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 950mg | Potassium: 780mg | Fiber: 15g | Sugar: 7g | Vitamin A: 4350IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 3.5mg