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.
- Serve hot.