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Split Pea Soup with Ham Hocks Recipe

Split Pea Soup with Ham Hocks

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (68)

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Average Rating:

Total Reviews: 68

Showing 61-68 of 68

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  • on March 05, 2007

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    I must say this was one of the best split pea soups I ever tasted. It was simple to make and tasted even better the next day. After I took the ham hock out I used an immersion blender to make it smooth and then added the ham plus additional ham I had. I will definately make this soup again.

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  • on February 28, 2007

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    This tastes as expected.

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  • on February 06, 2007

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    This recipe was easy to prepare and very delicious. This is now the only Split Pea Soup recipe that I will use.

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  • on February 01, 2007

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    In hindsight, I would use two ham hocks to cook hoping to gain even more of that hammy flavor into the soup. When you heat the soup the next day, it actually thickens. So if you want your soup a bit thinner add some more chicken stock or water before reheating.

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  • on January 26, 2007

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    This was wonderful. I used the ham hocks only for flavor. It was great even with no meat. Easy, and very satisfying on a cold day. I'm eating that last bowl right now! It's a keeper for sure.

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  • on January 22, 2007

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    I used a smoke pork shank in place of the hock. It provides a bit more meat and serves the same purpose. You might also try pureeing the soup with an immersion blender prior to adding the meat back to the pot. Nice and creamy. One of the easiest, and tastiest split pea recipe I've tried.

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  • on January 22, 2007

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    This was very easy to make and delicious!

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  • on January 20, 2007

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    This was very easy to make and delicious!

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