Split pea soup is a hearty, rich soup made by simmering ham (bones and all), carrots, celery, onions, and split green peas! This recipe includes smoked ham hocks, which add a smoky, salty flavor that is just fabulous when paired with the mild flavor of the peas. Whip up some split pea soup today and watch everyone scramble for seconds!
2cupswater(up to 4 cups, depending on desired consistency)
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Instructions
To start, heat the ½ tablespoon olive oil in a large soup pot over medium-high heat. Saute the 4 medium carrots, 1 large onion, and 3 ribs celery until softened, about 5-8 minutes.
Season the vegetables with ¼ teaspoon each, salt & pepper, then add the 1 ½ teaspoon oregano, 3 bay leaves, and minced 1 tablespoon garlic. Saute for 60 seconds more.
Add the dry 2 ½ cups split green peas and 2 smoked ham hocks to the pot, followed by the 6 cups chicken broth and 2 cups water.
Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the peas are fully cooked and tender (stirring occasionally). If soup becomes too thick at any point, add a bit more water until desired consistency is reached.
Once the peas are tender and the soup has reached your desired thickness, remove the ham hocks and bay leaves. Check for seasoning and add additional salt & pepper if needed. Let cool slightly before serving.
Notes
A large, meaty ham bone can be used in place of ham hocks. Ham hocks are a bit saltier than ham bones, so adjust your salt accordingly.
Green and yellow split peas cook the same. Though some people think they taste identical, yellow tends to be a little sweeter. This recipe will work for either, but green is traditional!
If you like, you can add some diced potatoes to make your soup even heartier.