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Split Pea Soup Recipe

American · Soup · 90 min total

A hearty and comforting classic soup made with dried split peas, vegetables, and ham hock for a smoky flavor. Perfect for a cold day.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 ham hock (about 1 pound)
• 1 pound dried green split peas, rinsed
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute.
3. Add ham hock, split peas, chicken broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until peas are tender and ham hock is falling apart.
4. Remove ham hock from pot. Let cool slightly, then shred meat, discarding bone and fat. Return meat to pot.
5. Remove bay leaves. Season with salt and pepper to taste. If desired, blend part of the soup for a creamier texture.
6. Serve hot.

Tips

• For a vegetarian version, omit ham hock and use vegetable broth; add a smoked paprika for depth.
• Soup thickens as it cools; thin with additional broth when reheating.
• Store in refrigerator for up to 5 days or freeze for up to 3 months.

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