Description
A hearty and comforting soup made with split peas and smoked ham hock.
Ingredients
Scale
- 1 cup dried green or yellow split peas
- 1 lb meaty smoked ham hock
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 bay leaves
- 1/2 tsp freshly ground black pepper
- Salt to taste
Instructions
- In a large pot over medium heat, add a splash of oil and sauté the chopped onions, carrots, celery, and garlic until softened and fragrant.
- Stir in the split peas and add the smoked ham hock. Mix well to combine all flavors.
- Pour in the vegetable broth and enough water to cover everything by about an inch. Add bay leaves.
- Bring to a boil, then reduce heat to low. Cover and simmer gently for about 1 hour or until peas are tender and creamy.
- Remove the ham hock; shred any meat off it into bite-sized pieces before returning it to the pot. Season with salt and pepper to taste.
- For a creamier texture, blend half of the soup with an immersion blender or serve chunky as preferred.
Notes
- For best results, soak the split peas for a few hours before cooking.
- This soup can be stored in the refrigerator for up to 5 days.
- It also freezes well for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg