Description
A hearty and comforting split pea soup with smoked ham hock, perfect for chilly days.
Ingredients
Scale
- 1 cup dried green or yellow split peas
- 1 smoked ham hock (or 2 cups diced leftover ham)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable or chicken broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add a splash of olive oil and sauté the onions, carrots, and celery until softened (about 5-7 minutes).
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the rinsed split peas and broth; mix well.
- Incorporate the ham hock and bay leaves, ensuring everything is submerged.
- Bring to a boil, then reduce heat to low, cover partially, and let simmer for 1 to 1.5 hours until peas are tender.
- Remove the ham hock, shred any remaining meat into the soup, season with salt and pepper to taste.
Notes
- This soup can be made with leftover ham for extra flavor.
- Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 40mg