This recipe for Split Pea & Ham soup makes a hearty and vibrant soup that’s the perfect comforting cold weather soup.
This is the best soup I have made in a really long time! I have been craving split pea soup for a while, but had trouble finding green split peas here in the UK.
When I finally found some, I had to come up with a recipe! The ham hocks add a lot of flavor. If you can’t get a hold of them, you can replace the hocks by sauteing some chopped bacon in the bottom of the pan before sauteing the onion or just using left over baked ham.
I made ham for Christmas and froze the liquid I boiled the ham in before baking. It added a lot of flavor.
- Two large ham hocks
- 1 large yellow onion chopped
- 2 cloves garlic finely chopped
- 3 medium carrots
- 3 stalks of celery
- 3 potatoes peeled & diced
- 1 lb /500g dried split green peas
- 8 cups /1 litre Ham Chicken or vegetable stock
- small bunch of parsely
- 1 bay leaf
- 1/2 teaspoon Smoked Paprika
- olive oi
- Salt& Pepper
In a large soup pot, saute the onions over medium heat in olive oil until translucent (about 4-5 minutes) add the chopped garlic and cook another minute (being careful to not let it get too dark). Add the peas, hocks, carrots and celery.
Tie the parsley and bay leaf together with kitchen string. Add the herb bundle, stock, paprika and salt & pepper to taste. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook (stirring often) until until soup is thick and peas have almost disintegrated, about 50 minutes to 1 hour.
Remove the pot from the heat, and remove the hocks to a bowl to cool.
Pull meat from ham hock bone and shred.
Remove the herb bundle from the soup and discard.
add the ham and heat the soup to a simmer.
If needed, season with salt and pepper.