🍽️ FittestMe.aiFoodsNutrients

Split Pea Soup with Ham Hocks Recipe

American · Soup · 135 min total

A hearty and comforting classic, this split pea soup is slow-cooked with smoked ham hocks for deep, savory flavor. Perfect for chilly days.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound dried green split peas, rinsed and picked over
• 2 smoked ham hocks (about 1.5 pounds total)
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add split peas, ham hocks, chicken broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until peas are tender and ham hocks are falling apart.
3. Remove ham hocks from pot and let cool slightly. Pull meat from bones, discard skin and bones, and shred meat into bite-sized pieces.
4. Discard bay leaves. Using an immersion blender, puree soup until smooth (or puree in batches in a blender). Return shredded ham to soup and stir. Season with salt and pepper to taste. Serve hot.

Tips

• For a thicker soup, let it simmer uncovered for the last 15 minutes.
• Leftovers can be refrigerated for up to 5 days or frozen for 3 months.
• Garnish with croutons or a drizzle of olive oil if desired.

More about Split Pea Soup with Ham Hocks →

AI estimate may be inaccurate · Terms