Split Pea Soup with Ham Hocks

Yield:
4 to 6 servings
Ingredients
  • 1/4 cup olive oil
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 2 carrots, finely diced
  • 1 -pound bag split peas, rinsed and picked through
  • 1 1/2 pound smoked ham hock
  • 2 quarts chicken stock, water, or combination
  • Salt and freshly ground black pepper
Directions

In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.


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    Add a bay leaf & a bit of garlic and voila! I serve this wonderful soup in bread bowls ;)
    Great base recipe. I added some celery to mix. Added about 4 oz split peas over what the recipe called for based on the amount of stock I added to the pot - was afraid it would be too thin with only 1# of split peas. Worked out great! Can't wait to make it again and tweak it some more. A keeper for sure!
    Nice recipe. I basically used it as a base and really went out on my own. 
    Instead of using olive oil to brown down the onion, I threw the smoked ham hocks in the pan, bare, over med-hi heat, and let the some of the fat come off of them. Then I put the onions in and let it all sweat together for a while, letting the hocks brown on the pan. Then I threw in 4cups chicken stock and 2cups of white wine (pinot grigio) to deglaze the pan, and added fresh thyme, 3 bay leaves, some garlic and salt and pepper, the carrots and celery. I let that cook for an hour, basically making a stock, then added the split peas and let them cook down in a simmer for another hour. 
    I removed the hocks, let them cool a bit and picked off what was left on them and returned it to the pan.  
    Really good.
    No way you need 2 inches of stock or water on top of the ingredients, I ended up with a ton of liquid that did not get absorbed by the split peas. What a waste
    My Mom wanted split pea soup. No ham bone, and I wasn't cooking a ham! I bought two ham hocks at the store and followed the recipe, only adding a some garlic powder and potaotes the last 45 minutes of cooking. This receipe is a keeper
    Nice and simple recipe!
    Omg, this is so delicious! It tastes so rich and it's so healthy! It was so easy to make, I threw it together with two toddlers running around! Yum, a new staple!
    I followed the recipe exactly, and it's delicious! :
    I loved this recipe very much, even though it's our family's traditional soup and was made a million times before. I made this soup in June of 2009, and wrote the recipe down and kept it in my cooking files. I loved this particular recipe by Dave especially, because of it simplicity and good ingredients, and quickness of cooking and great taste ! 
    I usually use smoked cooked ham bone with it's meat. I use hot water and chicken low sodium broth mixture, and add some finely chopped garlic for a flavor. At the end, I add some whole grain oats instead of barley (that I used before. Like many other folks, I omit salt, but add a bit of sugar when soup is cooked. 
     
    My soup was ready in 1 hr 30 min, on simmer; I cooked it in my heavy aluminum pot with tight lid.
    This was amazingly simple and very delicious. I used about 2 lbs of ham hocks because the ones I got at the store were so big and it was great as I got a little more meat off of them for the soup! This is a winner!
    Excellent! Mine took twice the amount of time to cook (2 hrs., but it's probably because I let it simmer really low. I added some canadian bacon to the shredded ham hock meat just before serving and also garnished with some home-made herb croutons. Nothing like a big bowl of hot soup to warm the soul (and tummy on a cold winter night!
    This was soooo And easy to make!! The ham hock i had was a lot bigger and needed more stock/water that i ended up adding another bag of split peas and also more veggies after about an hour. It was really delicious and hearty.. my fussy husband who does not do leftovers had the soup for 3days in a row. This was an awesone recipe for a novice cook like myself. I will definitely bemaking it again!
    So simple yet soooo good. I like to simmer a big ole' ham bone with the peas and add extra ham, leftovers from the ham dinner... I like to simmer this soup all day, really low heat...take out bone, gather the meat, add it and extra meat if you want and simmer for 30 more minutes. Big bowl of soup and crunch bread.....delish!
    Everyone loved this version. I have friends asking for this recipe. I love that it's super simple. I will add, the family loves the water version. Not big fans of the stock version. Too rich for the kids.
    Good, classic split pea soup.
    Sounds great, but....I would add a couple of chopped leeks.
     Also I cannot believe that any chef or home cook will add the sauteed veggies at the same time as the peas and then boil it.
     I find it much better to add the vegetables (sautéed or not AFTER the peas and pork hocks have been 3/4 of the way cooked.
     That way there is still some substance to the veggies, which I prefer.
     And it is not all turned into baby food.
     PS: I do not sautée the veggies. Don't need the added cals of butter or olive oil.
    Simple and delicious. I did a rustic chop on my veggies for more texture. I used all chicken stock, no water. I let it simmer for an additional hour...Perfection! I will make this again and again.
    Wonderful recipe! Very simple, costs about 10$ of ingredients. I signed up on foodnetwork just to rate this. I simmered 3 hours to meet my taste.
    Absolutely delicious. I cooked it quite a bit longer, more like 4 hours, as like the peas softer.i couldn't find a ham hock so I used a sliced ham. It was thick, delicious and very filling. Will definitely make this again. Thank you
    Loved this. It was perfect with a handful of flavored croutons added to the top.
    This soup had great flavors, but the ingredient list was not that helpful. In particular, this soup would have benefited from more specific guidance on chicken stock to water ratio. Mine came out too salty, and I couldn't dilute it properly without throwing off the aromatics.
    This was fantastic. I didn't have any ham hocks, so I used ham shanks I found at my local grocery store. I also had some bacon that needed to be used. So I diced the bacon and cooked till crisp and removed. Then sauteed the onion, celery and carrots in the bacon fat. I added home made chicken stock (which is the best, IMO instead of canned/boxed. Added the shanks and simmered for about 1/2 hour then added the split peas and cooked according to the rest of the recipe. Used some of the bacon bits for garnish. My husband was on cloud nine with this one. If I could rate it higher than a 5, I would!
    This was great! The glaze from the ham gave it a slightly sweet taste, which made it even more complex and delicious. I used an immersion blender a little bit to give it a thicker texture.....delicious!!!!
    Woo! I have been a pea soup hater since childhood -- but no more! This soup is divine! I cooked according to the recipe, but added about 1 tsp of herb de provence and a pinch of thyme. I also used some leftover shredded carrots and chopped them up - perfection.  
     
    I am completely in love with this soup. It tastes hearty, yet light - and honestly doesn't seem like a pea soup. You can chef this up and be the belle of the soup ball!
    This was very good. I also added a tablespoon of liquid smoke and it turned out fantastic! Also added just a few black beans for color and used an immersion blender. Delicious and nice green treat for the holidays!
    Really good soup! Easy to make and very tasty. I added sweet potatoes also.
     
    My Dad never wrote a single recipe down.Then,here is Dave L.'s recipe and the Memories evoke a tear~full reminder of every bowl He ever served up.Lovingly rolling every bean in his fingers and rinsing to be "sweated" in water over~night.The fresh Ham Hock{s}were placed gently into the "pot liquor" to not ruin the Beans,turning them to mush.A redolent vapor waffted throughout the House.Additions of whatever suits that Moment.End result? The Best.
    This was disappointing. Split pea soup just tastes plain good, however you make it. It warms the soul. But the smoked ham hocks, as smokey as the smelled in the package, did not distribute that smokiness to the rest of the soup. The ham hocks are very salty themselves, but do not make the soup salty. There is plenty of meat on the ham hocks for the soup but not sure you want to eat it. I have made better split pea soup from leftover holiday ham.
    Extremely easy to make and probably the best pea soup I have made. Doesnt last long in the house. Although great the same day it does taste better the next day - especially with the Ham Hock left in overnight before being pulled apart for the meat.
     
     
     
     
     
     
    Pretty darn good and super easy! Did double the recipe and added two bay leafs, used an emersion blender and turned out awesome!
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