Split Pea and Ham Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup dried green split peas, rinsed
• 8 ounces smoked ham hock or ham bone
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 cups water
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened.
2. 2 Add chicken broth, split peas, ham hock, garlic, thyme, and bay leaf. Season with salt and pepper.
3. 3 Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until peas are tender.
4. 4 Remove ham hock, let cool slightly, then shred the meat and discard the bone.
5. 5 Stir in water and return meat to the pot. Simmer for an additional 10 minutes.
6. 6 Stir in parsley and adjust seasoning if needed before serving.

Nutrition

Tips

• Use a pre-cooked ham bone or ham hock for convenience.
• For a smoother soup, blend part of it before serving.
• This soup tastes even better the next day as flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave.

Serving Suggestions

• Pair with warm crusty bread or buttered toast.
• Top with a drizzle of olive oil or a sprinkle of grated Parmesan.

FAQ