Split Pea with Ham Soup

Total Time:
1 hr 15 min
15 min
1 hr

6 servings

  • 1 pound green split peas, picked over, rinsed and drained
  • 2 large smoked ham hocks
  • 1 large carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 large onion, roughly chopped
  • 10 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 6 cups low-sodium chicken broth or stock, water or a combination of both
  • Kosher salt and freshly ground black pepper
  • Simple Salad, for serving, recipe follows
  • Simple Salad:
  • 8 to 12 large handfuls prewashed baby mixed greens (about 1 pound)
  • Extra-virgin olive oil
  • Vinegar (balsamic, white or red wine, or cider - just not white distilled)
  • Kosher salt and freshly ground black pepper
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
  • Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.

  • Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard.

  • Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad.

  • Caution: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Simple Salad:
  • Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry.

  • Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soupspoon is fine - you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.

  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Cook's Note: What can go wrong here? If the greens are wilted and gloppy, there's probably too much dressing. Add an extra handful of greens and re-toss.

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