Classic Split Pea Soup
My Split Pea Soup recipe is easy to make. The dried green split peas need to soak overnight or several hours, so plan accordingly. This is a bowl of cozy deliciousness and this hearty soup will warm your bones during the winter months.
Servings: 8 Servings
Calories: 468kcal
Ingredients
- 1 lb dried split peas
- 1 ham hock
- 3 tbsp unsalted butter
- 1 cup yellow onion finely chopped
- ½ cup celery finely chopped
- ½ cup carrot finely chopped
- 3 tsp minced garlic
- 1 lb ham such as Smithfield
- 1 tsp kosher salt
- ¾ tsp black pepper
- ¼ tsp crushed red pepper flakes
- 8 cups chicken stock or water
- 1 bay leaf
- 3 tsp fresh thyme
Instructions
- Place the peas in a large pot or bowl and cover with water by 2 inches. Soak 8 hours or overnight. Drain and set aside.
- Score the ham hock. Place in a large pot, cover with water and bring to a boil. Reduce heat and simmer 1 hour. Discard water and set ham hock aside.
- In the same large pot, melt the butter over medium-high heat. Add the onion, celery, and carrots and saute 5 minutes. Stir in garlic until fragrant, about 30 seconds.
- Add the ham hock and chopped ham and saute until it starts to brown. Add the peas, salt, black pepper, and crushed red pepper flakes and stir for about 2 minutes.
- Add the chicken broth, bay leaf, and thyme and bring to a boil, stirring occasionally. Lower temperature to medium-low and simmer for 1 hour. Remove bay leaf and taste for any seasoning adjustments. Serve with fresh thyme, fresh parsley and/or cracked black pepper.
Nutrition
Calories: 468kcal | Carbohydrates: 39g | Protein: 34g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 1910mg | Potassium: 924mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1642IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 4mg
