American
Split Pea Soup with Ham
A thick, smoky split pea soup simmered with a ham hock, carrots and thyme, studded with tender pieces of ham.
- Budget-friendly and filling
- Smoky ham hock depth
- No blender needed
Split pea soup is one of the most economical and satisfying soups you can make, and a smoked ham hock is what makes it truly great. As the peas simmer they break down on their own into a naturally creamy, thick soup, no blender required. The hock infuses the pot with smoky depth and gives up tender meat to stir back in, and extra diced ham makes it hearty. A splash of vinegar at the end brightens the earthy flavors beautifully.
Instructions
Spread the split peas on a baking sheet and pick out any small stones or debris, then rinse them in a colander under cold water.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 7 to 8 minutes.
Stir in the garlic and cook 1 minute until fragrant.
Add the split peas, ham hock, stock, bay leaves and thyme. Bring to a boil over high heat, skimming off any foam that rises.
Reduce the heat to low, partially cover and simmer, stirring every 15 minutes and scraping the bottom so the peas do not stick, until the peas have broken down and the soup is thick, 1 1/2 hours.
Remove the ham hock to a cutting board and let it cool until it can be handled.
Pull the meat from the hock, discarding the skin, fat and bone, and chop it into small pieces.
Remove the bay leaves. For a smoother soup, whisk vigorously or pulse briefly with an immersion blender, leaving some texture.
Stir in the hock meat and the diced ham and simmer 10 minutes to heat through. Add water if the soup is thicker than you like.
Stir in the vinegar and season with pepper and salt only if needed, since the ham is salty. Serve hot.
Test kitchen tips
- Split peas do not need soaking, but older peas take longer to break down, so buy them from a store with good turnover.
- The soup thickens considerably as it cools; thin it with water or stock when reheating. It keeps 5 days refrigerated or 3 months frozen.
- Use a leftover holiday ham bone in place of the hock, or make it vegetarian with vegetable stock, smoked paprika and a diced potato.
Nutrition per serving
- Calories
- 400
- Protein
- 31g
- Carbs
- 52g
- Fat
- 8g
- Fiber
- 19g
- Sugar
- 9g
- Sodium
- 1060mg
Nutrition values are estimates calculated per serving. See our disclaimer.
