Description
This Smoky Split Pea Soup with Vegetables is a hearty and flavorful soup, perfect for a chilly evening. The smoky flavor comes from the smoked ham hock, and the vegetables add a healthy and delicious touch. It’s easy to make and a great way to use up leftover ham or ham bone.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 smoked ham hock (about 1 pound)
- 1 pound dried split peas, rinsed
- 8 cups vegetable broth (or water)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper (or to taste)
- Salt to taste
- Optional: fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the smoked ham hock, split peas, vegetable broth (or water), bay leaf, thyme, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the split peas are tender and the ham hock meat is falling off the bone.
- Remove the ham hock from the soup. Once cool enough to handle, remove the meat from the bone, shred it, and discard the bone.
- Stir the shredded ham back into the soup. Season with salt to taste.
- Remove the bay leaf before serving. Garnish with fresh parsley, if desired.
Notes
- For a vegetarian version, omit the ham hock and add a teaspoon of smoked paprika for smoky flavor. You can also add a smoked salt.
- Feel free to add other vegetables, such as potatoes, parsnips, or kale.
- This soup thickens as it sits. If it gets too thick, add a little more broth or water when reheating.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Fiber: 10g
- Protein: 20g
