Split Pea Soup with Ham and Carrots

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

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add ham hock, split peas, broth, bay leaf, and thyme. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for about an hour, stirring occasionally, until peas are tender.
5. 5 Remove ham hock, shred the meat, and return it to the pot.
6. 6 Season with salt and pepper to taste.
7. 7 Discard bay leaf before serving. Garnish with fresh parsley.

Equipment

• Large pot
• Cutting board
• Chef’s knife
• Spoon or ladle

Variations

• Add diced potatoes for extra heartiness.
• For a vegan option, omit ham and use vegetable broth.

Substitutions

• If ham hock isn't available, substitute with diced smoked ham or bacon.
• Use vegetable broth for a vegetarian version.

Pairings

• Rustic bread
• Light green salad

Nutrition

Tips

• For a quicker version, use canned ham instead of a ham hock.
• Add a splash of lemon juice before serving for a brightness boost.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or microwave.

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

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a simple green salad on the side.

FAQ