Ham and Split Pea Soup

Total Time:
1 hr 40 min
20 min
1 hr 20 min

8 servings

  • 1 pound dried split peas
  • 1 ham hock
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped yellow onions
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 2 teaspoons minced garlic
  • 1 pound Smithfield ham, chopped
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 8 cups water
  • 1 bay leaf
  • 2 teaspoons fresh thyme
  • Parmesan Truffled Potato Chips, recipe follows
  • Parmesan Truffled Potato Chips:
  • 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
  • 4 cups vegetable oil, for frying
  • 1/4 cup grated Parmesan
  • 1 tablespoon truffle oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

  • Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.

  • In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

  • Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

  • Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.

Parmesan Truffled Potato Chips:
  • Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.

  • Heat the oil in a large, heavy pot to between 340 and 350 degrees F.

  • Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

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Pairs Well With

Jammy, earthy red wine

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