Smoky ham flavor makes this Split Pea Soup an indulgent dish well suited for a winter’s day. Pair it with buttered Ham and Cheddar Corn Muffins for dipping.
Split Pea Soup
MAKES ABOUT 6-8 SERVINGS
Ingredients
- 1 tablespoon vegetable oil
- 3 large ham hocks, scored to bone
- 2 cups finely chopped yellow onion
- 1 cup finely chopped carrot
- 1 cup finely chopped celery
- 3 cloves garlic, finely chopped
- 10 cups chicken broth
- 2 bay leaves
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound dry green split peas (We used Camellia Brand Dry Green Split Peas)
- Garnish: fresh carrot tops
Instructions
- In a large Dutch oven, heat oil over medium heat. Add ham hocks and cook, turning occasionally, until browned on all sides, 7 to 10 minutes. Remove from pot.
- In same pot, add onion, carrot, celery, and garlic; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in broth, bay leaves, salt, and pepper. Add ham hocks; bring to a boil. Reduce heat to medium-low, cover, and cook, stirring occasionally, 20 minutes.
- Stir in peas; return to a boil over medium heat. Reduce heat, cover, and cook, stirring occasionally, until peas are tender and ham shreds easily with a fork, 40 to 45 minutes.
- Remove ham hocks. Shred meat, discarding bone and skin. Return ham to soup, stirring to combine. Discard bay leaves. Garnish with carrot tops, if desired.
