Split Pea Soup with Ham Hocks

Classic Split Pea Soup with Ham Hock is perfect for a cool day. This recipe yields a protein packed, hearty soup loaded with smoky shredded ham and veggies.

Course Soup

Cuisine American

Keyword comfort food, split pea

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings Servings

Calories 470kcal

Ingredients

Ingredients:

2 tablespoons olive oil
1/2 yellow onion diced
3 medium carrots peeled and diced
2 celery stalks diced
6 cloves garlic minced
8 cups low sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
16 ounces split peas rinsed and picked over
2 bay leaves
2 pounds smoked ham hock ham shank or ham bone
salt and black pepper

Instructions

Heat olive oil in a large pot over medium heat.
Add onions, carrots, celery and garlic. Cook just until vegetables start to soften. About 3 minutes.
Pour in chicken broth. Add in thyme, rosemary, split peas, bay leaves and ham hock. Bring soup to a boil, reduce heat and then cover. Cook until the peas are tender about an hour.
Remove ham hock from the soup. Allow to cool for several minutes and then shred.
Return the meat to the pot and cook for another 20 - 30 minutes or until the peas have broken down. Season to taste with salt and pepper.
Ladle into soup bowls and serve.
To reheat leftovers add a little more liquid (broth or water) to thin it out a bit.

Notes

Nutrition facts for estimation purposes only.

Nutrition