This classic split pea soup is the ultimate comfort food for chilly evenings. The star of the show is the dry green split peas, which break down during simmering to create a naturally thick, velvety broth without needing any cream or roux. The smoked ham hock infuses the entire pot with a rich, savory smokiness that elevates the humble ingredients. Chopped onions add a sweet aromatic base, while salt and pepper season the dish to perfection. It’s a simple, wholesome meal that tastes even better the next day as the flavors meld together. Serve it hot with crusty bread for a satisfying, home-style experience.
Split Pea Soup
Description
This classic split pea soup is the ultimate comfort food for chilly evenings. The star of the show is the dry green split peas, which break down during simmering to create a naturally thick, velvety broth without needing any cream or roux. The smoked ham hock infuses the entire pot with a rich, savory smokiness that elevates the humble ingredients. Chopped onions add a sweet aromatic base, while salt and pepper season the dish to perfection. It&# 226;ÂÂs a simple, wholesome meal that tastes even better the next day as the flavors meld together. Serve it hot with crusty bread for a satisfying, home-style experience.Ingredients
Directions
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Rinse the dry green split peas under cold water and pick out any stones or debris.
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Place the rinsed peas, smoked ham hock, chopped onion, salt, and pepper into a large pot.
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Add 6 cups of water to the pot, ensuring all ingredients are covered.
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Bring the mixture to a boil over high heat, then reduce heat to low to maintain a gentle simmer.
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Cover the pot and simmer for 1 to 1.5 hours, stirring occasionally, until the peas are soft and the ham hock is tender.
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Carefully remove the ham hock from the pot and set it aside on a cutting board to cool slightly.
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Remove the meat from the bone, discarding the bone, fat, and skin.
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Cut or shred the ham meat into small, bite-sized pieces.
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Return the shredded ham meat to the soup and stir to combine.
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Taste and adjust seasoning with additional salt or pepper if needed.
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Heat the soup through until hot and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 121.5kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.3g2%
- Cholesterol 12.0mg4%
- Sodium 3988.5mg167%
- Total Carbohydrate 15.8g6%
- Dietary Fiber 5.7g23%
- Sugars 6.7g
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the soup to cool completely before transferring to airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months. The soup will thicken as it cools; add a splash of water or broth when reheating to reach your desired consistency.
Ingredient Substitution: For a vegetarian version, omit the ham hock and add vegetable broth instead of water. You can also add a pinch of smoked paprika to mimic the smoky flavor. If you prefer a creamier texture, you can blend a portion of the soup before returning it to the pot.
Tips: Split peas do not need to be soaked beforehand, which makes this recipe very convenient. If you find the soup too thin after cooking, you can mash some of the peas against the side of the pot to release more starch and thicken the broth naturally.
