Description
This hearty Split Pea Soup is a classic comfort food, perfect for chilly days. Made with tender split peas, savory ham hocks, and a medley of vegetables, this soup is rich, flavorful, and satisfying. Whether you prefer it chunky, partially pureed, or smooth, this recipe offers a customizable experience for every palate.
Ingredients
Units
Scale
- 1 pound dried split peas
- 1/4 cup salted butter
- 1 medium white onion, diced
- 3 medium celery ribs, sliced
- 3 medium carrots, sliced
- 4 cups water
- 6 cups chicken broth
- 2 ham hocks
- 2 teaspoons dried thyme
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Rinse the Split Peas: Place 1 pound dried split peas in a colander and rinse thoroughly under cold running water. Pick out any debris or discolored peas. Drain well.
- Sauté the Vegetables: Melt 1/4 cup salted butter in a large pot over medium-high heat. Add 1 medium white onion (diced), 3 medium celery ribs (sliced), and 3 medium carrots (sliced). Cook for 5 to 7 minutes, until onions are soft and translucent.
- Simmer the Soup: Stir in the rinsed split peas, 4 cups water, and 6 cups chicken broth. Bring to a boil. Add 2 ham hocks and 2 teaspoons dried thyme.
- Cook Until Tender: Reduce heat to medium-low. Cover and simmer for 90 minutes, or until peas are tender and ham is easily removed from the bone.
- Shred the Ham: Remove ham hocks from the pot. Shred the ham, discarding the bones, and chop into bite-sized pieces.
- Puree (Optional):
- For a chunky soup, leave as is and stir the shredded ham back into the pot.
- For a partially pureed soup, use an immersion blender to blend a portion of the soup while leaving some chunks.
- For a smooth soup, transfer the soup to a blender and puree until smooth, or use an immersion blender directly in the pot.
- Finish and Serve: Stir the chopped ham back into the soup. Taste and adjust seasoning with additional salt and black pepper if needed. Serve hot.
Notes
- For a vegetarian version, omit the ham hocks and use vegetable broth. You can also add smoked paprika for a smoky flavor.
- Soaking the split peas for an hour before cooking can reduce cooking time.
- This soup freezes well.
- Serve with crusty bread.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 50mg