230 minutes
A hearty and comforting soup made with split peas, smoked ham, and vegetables.
Smoked Ham, Bone-In
0 lb
each
Split Peas, rinsed-and-picked-through
cups
teaspoons
tablespoons
Medium Onions, chopped-medium
each
Medium carrots, chopped-medium
each
Medium Stalks Celery, chopped-medium
each
tablespoons
Garlic, minced
cloves
pinches
Small New Potatoes, scrubbed-and-cut-into-medium-dice
each
to taste
Minced Red Onion
optional
to taste
1. Boil Ham and Bay Leaves
Begin by placing the smoked ham, bay leaves, and 3 quarts of water into a large soup kettle. Bring everything to a boil over medium-high heat. Once it reaches a boil, reduce the heat and let it simmer for 2 to 2.5 hours. You’ll know it’s ready when the meat is tender and pulls away from the bone with ease.
2. Remove and Shred Ham
Once the ham is cooked, carefully remove it from the kettle along with the bay leaves. Let the ham cool until you can handle it, then shred the meat, discarding the bone and any excess fat. Return the shredded ham to the soup kettle.
3. Add Split Peas and Thyme
Next, add the split peas and dried thyme to the kettle. Allow this mixture to simmer for about 45 minutes. This step is crucial as the peas will soften and start to break down, adding a thick, creamy texture to your soup.
4. Sauté Vegetables
While the peas are simmering, heat the olive oil in a large skillet over high heat until it shimmers. Add the chopped onions, carrots, and celery, and sauté them for about 5 to 6 minutes until they begin to soften. Then, reduce the heat to medium-low and stir in the butter, minced garlic, and a pinch of sugar. Continue to cook the vegetables for another 30 to 35 minutes, allowing them to caramelize and develop a rich flavor.
5. Combine and Simmer
Once the vegetables are ready, add them to the soup kettle along with the diced potatoes and shredded ham. Let the soup simmer for an additional 20 minutes. During this time, the peas will dissolve, thickening the soup to the consistency of light cream.
6. Season and Serve
Finally, season your soup with ground black pepper to taste. For an extra touch of flavor and presentation, you can sprinkle some minced red onion on top and add a dash of balsamic vinegar before serving. Enjoy your hearty and comforting Split Pea and Ham Hock Soup!
Omit the ham hock and use vegetable stock. Add smoked paprika for a similar smoky flavor.
Replace the ham hock with a bone-in chicken thigh or leg to create a different but equally delicious soup.
Add a chipotle pepper in adobo sauce to your soup to infuse a smoky, spicy flavor. The chipotle will complement the smokiness of the ham hock while adding a little heat. You could even use a smoked paprika to enhance this profile without the spice.
Add cumin, chili powder, and a can of green chiles. Serve with tortilla strips and a dollop of sour cream.
Add kale, Swiss chard, or spinach at the end of cooking for added nutrition and a pop of color. This not only changes the taste but also the texture and visual appeal of the soup.
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