Ingredients:
- 1 large ham hock (from Honeybaked Ham if possible)
- 2 cups dried split peas (green or yellow, rinsed and sorted)
- 8 cups low-sodium chicken or vegetable broth
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep the Ham Hock: If desired, soak the ham hock in water for a few hours to reduce saltiness, then drain.
- Sauté the Veggies: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Combine Ingredients: Add the split peas, ham hock, broth, bay leaf, thyme, and black pepper to the pot. Bring to a boil.
- Simmer: Reduce heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the peas are tender and the soup has thickened. Stir occasionally and add more broth or water if it becomes too thick.
- Shred the Ham: Once the peas are tender, remove the ham hock. Let it cool slightly, then shred the meat from the bone and return it to the soup. Discard the bone and any excess fat.
- Season: Taste the soup and add salt as needed. Remove the bay leaf before serving.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy with crusty bread!
Tips:
- For extra depth of flavor, consider adding a splash of apple cider vinegar or a pinch of smoked paprika.
- This soup freezes well, so make a big batch and enjoy it later!
Enjoy your hearty, homemade split pea soup! 🥣💚