Description
A hearty and comforting Split Pea Soup made with tender split peas, savory ham hocks, and aromatic vegetables simmered to perfection. This classic soup can be enjoyed chunky, partially pureed, or completely smooth, making it a versatile and satisfying meal for cooler days.
Ingredients
Scale
Main Ingredients
- 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 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 Vegetables: Melt 1/4 cup salted butter in a large pot over medium-high heat. Add 1 medium diced white onion, 3 sliced celery ribs, and 3 sliced medium carrots. Cook for 5 to 7 minutes until onions become soft and translucent.
- Add Peas and Liquids: Stir in the rinsed split peas, 4 cups water, and 6 cups chicken broth. Bring the mixture to a boil.
- Add Ham and Seasoning: Add 2 ham hocks and 2 teaspoons dried thyme to the pot. Reduce heat to medium-low, cover, and simmer for 1 hour 30 minutes until peas are tender and ham is easily removed from the bone.
- Prepare Ham: Remove ham hocks from the pot. Shred the ham, discard the bones, and chop into bite-sized pieces.
- Blend Soup (Optional): For a chunky soup, leave the soup as is and stir the shredded ham back into the pot. For a partially pureed soup, use an immersion blender to blend a portion while leaving some chunks. For a smooth soup, transfer soup to a blender or use an immersion blender to puree until smooth.
- Finalize and Serve: Stir the chopped ham back into the soup. Taste and adjust seasoning with additional salt and black pepper if needed. Serve the soup hot.
Notes
- Soaking peas overnight can reduce cooking time and improve digestibility.
- For a vegetarian version, omit ham hocks and use vegetable broth.
- Adjust thickness by adding more broth or water if needed during cooking.
- Use an immersion blender carefully to avoid burns when blending hot soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Season gradually to avoid over-salting, especially if using salted butter and ham hocks.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 45 mg
