Hearty Split Pea and Ham Soup

• 1 pound dried green split peas, rinsed
• 1/2 pound smoked ham hock or diced ham
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cups chicken broth
• 4 cups water
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 In a large pot, combine split peas, ham, onion, carrots, celery, broth, water, thyme, and bay leaf.
2. 2 Bring to a boil, then reduce heat and simmer, covered, for 45 minutes, stirring occasionally.
3. 3 Add garlic and cook for another 10 minutes until vegetables are tender and peas are soft.
4. 4 Remove ham hock if used; let it cool slightly, then cut or shred the meat and return to the pot.
5. 5 Discard the bay leaf and season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Cutting board
• Chef’s knife

Variations

• Add diced potatoes for extra heartiness.
• For a vegetarian option, replace ham with smoked paprika and vegetable broth.

Substitutions

• If ham hock is unavailable, use diced smoked ham or turkey.
• Substitute chicken broth with vegetable broth for a lighter option.

Pairings

• Cornbread muffins
• A crisp green apple slaw

Nutrition

Tips

• For a smokier flavor, add a dash of liquid smoke if ham isn’t very smoky.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Pair with crusty bread and a simple green salad.
• Add a sprinkle of grated Parmesan cheese for extra flavor.

FAQ