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Ham hock and split pea soup in a pottery bowl, garnished with bay leaves, sitting on a plate with a pile of small croutons.
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4.67 / 3 votes

Split Pea Soup with Ham Hock

This split pea soup with ham hock is hearty, inexpensive comfort food that's made with everyday ingredients including carrots, onion, celery, fresh herbs, and broth or water. Garlic croutons add crunch but are completely optional.
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Mains
Cuisine: American
Servings: 4 to 6 servings
Calories: 1305

Ingredients

For the split pea soup

  • 2 cups green split peas
  • 2 tablespoons olive oil
  • 1 large carrot, peeled and cut into small dice
  • 1 medium Spanish onion, peeled and cut into small dice
  • 1 celery stalk, cut into small dice
  • Coarse salt
  • Freshly ground black pepper
  • Sugar
  • 1 large garlic clove, smashed and peeled
  • 1 bay leaf
  • 3 marjoram or thyme sprigs
  • 2 quarts homemade chicken stock or low-sodium canned chicken broth, or vegetable broth, water, or a combination
  • 2 pounds smoked ham hocks
  • Extra-virgin olive oil
  • 2 tablespoons fresh thyme leaves, optional

For the garlic croutons (optional)

  • 4 tablespoons unsalted butter
  • 3 tablespoons minced garlic
  • 1 loaf country-style bread
  • Coarse salt
  • Freshly ground black pepper
US - Metric

Instructions

Make the split pea soup

  • Put the split peas in a bowl and cover with cold water for at least 20 minutes while you cook the vegetables.
  • Heat the oil in a large, heavy-bottomed pot over medium heat until hot but not smoking. Add the carrot, onion, and celery and season with salt, pepper, and a pinch of sugar. Cook, stirring, until the vegetables soften, 5 to 7 minutes. Add the garlic and cook for another 2 minutes.
  • Drain the split peas and add them to the pot. Add the bay leaf, marjoram, broth, and ham hocks. Give everything a good stir and bring the liquid to a boil over high heat, continuing to stir to keep the peas from scorching. Lower the heat, cover, and simmer for 1 hour. The peas will be partly disintegrated.
  • If the ham hocks aren't tender, leave them in. Otherwise use tongs or a slotted spoon to remove them from the pot and set them aside on a plate. Cook the soup for 30 minutes longer, or until the peas and other vegetables have completely broken down and the soup has thickened considerably. If it seems too thick, add more stock or water.
  • While the split pea soup is simmering, and as soon as the ham hocks have cooled enough to work with, use your hands to remove the meat from the bones, shredding it as you work. There won't be a lot of it, but what is there is very flavorful.
  • When the pea soup is done, use tongs or a spoon to remove and discard the bay leaf and marjoram sprigs. Taste and correct seasoning, bearing in mind that the bits of ham are salty. Add the reserved ham to the pot. If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.

Make the croutons (optional)

  • Melt the butter in a wide, deep saute pan over medium-high heat. Add the garlic and cook for 1 minute to soften it and infuse the butter with its flavor.
  • Add the bread to the pan and cook, tossing frequently, until the bread is crisp and golden brown 4 to 5 minutes. Transfer to paper towels to drain. Use at once, or let cool and keep at room temperature for up to 6 hours.
  • To serve, ladle the split pea soup into individual bowls and drizzle with extra-virgin olive oil. Scatter some thyme leaves over each serving, if desired, or float a garlic crouton on top of each bowl.

Nutrition

Serving: 1portion | Calories: 1305kcal | Carbohydrates: 69g | Protein: 92g | Fat: 73g | Saturated Fat: 28g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 2355mg | Fiber: 27g | Sugar: 12g