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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4.7 73
Add a bay leaf & a bit of garlic and voila! I serve this wonderful soup in bread bowls ;) item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
Nice and simple recipe! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I followed the recipe exactly, and it's delicious! : item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published

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Greek Split Pea Soup with Lemon

Recipe courtesy of Rachael Ray