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a bowl of split pea soup with ham and cheddar corn muffins

Split Pea Soup

MAKES ABOUT 6-8 SERVINGS
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Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.