Split Pea Soup with Ham Hocks Recipe – American Special
Split Pea Soup with Ham Hocks is a timeless comfort food that combines the earthy flavor of split peas with the rich, smoky taste of ham hocks. This hearty soup is simmered to perfection, allowing the flavors to meld together into a satisfying and nutritious meal. Packed with protein and fiber, it’s a great way to use leftover ham and create a dish that warms you from the inside out. Whether enjoyed on a chilly evening or as a hearty lunch, this soup is sure to become a family favorite.
- Prep Time20 min
- Cook Time1 hr 40 min
- Total Time2 hr
Peas :
- 1 lb split peas (green or yellow), rinsed and drained
Ham Hocks:
- 2-3 smoked ham hocks
Vegetables:
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Broth:
- 6 cups chicken or vegetable broth
Seasonings:
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
Optional:
- Fresh parsley for garnish
How to make Split Pea Soup with Ham Hocks :
Sauté Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Add Garlic and Ham Hocks: Stir in the garlic, cooking for another minute. Then add the ham hocks to the pot.
Combine Ingredients: Pour in the split peas and broth. Add the bay leaf and thyme. Bring to a boil.
Simmer: Reduce heat and cover. Let it simmer for about 1.5 to 2 hours, or until the peas are tender and the soup has thickened. Stir occasionally.
Shred Ham: Once the ham hocks are cool enough to handle, remove them from the soup. Shred any meat from the bones and return the shredded ham to the pot. Discard the bones.
Season: Taste and adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.
Recipe Notes :
Ham Variations: While this recipe uses smoked ham hocks, you can substitute with ham shanks or leftover ham bones for a similar flavor.
Vegetable Additions: Feel free to add other vegetables like leeks or parsnips to enhance the soup’s depth.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or broth if needed.
Freezing Advice: This soup freezes well; let it cool completely before transferring to freezer-safe containers. When reheating, add fresh herbs to brighten the flavors.
