This Classic Split Pea Soup is hearty, protein packed and loaded with shredded ham and veggies. The peas cook down and give the soup a velvety texture. The ham hocks add a smokey flavor, and the thyme rounds out dish to make a super comforting bowl of yum! Just what January ordered!
Split Pea Soup with Ham Hocks
Serves 6
1/4 cup olive oil
1 large onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
One 1-pound bag split peas, rinsed
1 1/2 pound smoked ham hock
Fresh thyme, a few sprigs
2 quarts chicken stock, water, or combination
Salt and freshly ground black pepper
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock.
- Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper.
- Remove ham hock and let cool.
- Pull meat from ham hock bone and shred.
- Garnish with ham and pepper. Optional, croutons, sour cream and/or pea shoots. Adapted from: Foodandwine
