Rustic Split Pea and Smoked Ham Soup

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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Nothing warms the soul quite like a hearty bowl of Rustic Split Pea and Smoked Ham Soup. This classic comfort food, with its rich and smoky flavors, is perfect for chilly evenings or when you need some cozy nourishment. Simple ingredients come together to create a dish that's both satisfying and deeply flavorful.

Rustic Split Pea and Smoked Ham Soup

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Ingredients for Rustic Split Pea and Smoked Ham Soup

Ingredients for Rustic Split Pea and Smoked Ham Soup

The star of our soup is the smoked ham hock, which infuses the broth with a deep, smoky flavor that's hard to beat. The dried split peas are the heart of the dish, providing a creamy texture as they break down during cooking. Chicken broth acts as our flavorful base, while carrots and celery add a touch of sweetness and aromatic depth. Onion and garlic form the savory backbone, and thyme and a bay leaf bring herbal notes to the mix. Finally, a sprinkle of fresh parsley brightens up the finished soup.

Why This Rustic Split Pea and Smoked Ham Soup Works

As the pot simmers, the split peas slowly break down. At first they look like little pebbles in the broth, but over an hour or so they start to swell, crack, and finally fall apart. All that starch from the peas drifts into the liquid and turns the thin broth into a thick, cozy soup without needing cream or flour.

While everything cooks, the smoked ham hock sits in the hot broth and gives off its salt, smoke, and fat. The long simmer loosens the meat from the bone so it becomes tender enough to shred, and the bit of fat that melts out keeps the soup from tasting flat or watery. Carrots, celery, and onion soften slowly in that same broth, so they blend into the soup instead of staying crunchy.

By the time the ham is shredded and stirred back in, the peas have mostly melted, the broth has thickened, and the meat is spread all through the pot. A quick stir of fresh parsley at the end keeps it from feeling heavy.

Rustic Split Pea and Smoked Ham Soup Tips & Tricks

  • If the soup gets too thick, add a bit more chicken broth to reach your desired consistency.
  • For a smoother texture, use an immersion blender to blend part of the soup before adding the shredded ham back in.
  • Use leftover ham instead of a ham hock if you prefer a leaner option.

Mistakes To Avoid

Letting the soup simmer for only an hour often leaves the split peas still firm in the center. They look softened on the outside but stay a bit chalky when bitten, and the broth stays thin instead of turning into a thick, cozy soup.

Cranking the heat too high to “speed it up” makes the peas sink and stick to the bottom of the pot. The bottom layer can scorch while the top still looks fine, giving the whole pot a slightly burnt smell and dark specks that won’t go away.

Adding extra salt early, especially with a very salty ham hock or strong broth, can throw things off. As the soup cooks down and water evaporates, the salt stays behind, so the final soup can end up harsh and hard to fix.

Skipping the step of sautéing the onion, garlic, carrots, and celery in oil leaves the vegetables a bit flat and hard. They soften only slightly in the broth and stay a little crunchy instead of melting into the thick, smooth base of the soup.

Equipment Used:

Large pot, Knife, Cutting board

Ingredients

  1. 1 lb dried split peas
  2. 8 cups chicken broth
  3. 1 large smoked ham hock
  4. 1 cup diced carrots
  5. 1 cup diced celery
  6. 1 medium onion, chopped
  7. 2 cloves garlic, minced
  8. 1 tbsp olive oil
  9. 1 tsp dried thyme
  10. 1 bay leaf
  11. 1 tsp salt
  12. 1/2 tsp black pepper
  13. 2 tbsp chopped fresh parsley

Step-by-step Instructions

  1. 1. Rinse the dried split peas under cold water until the water runs clear.
  2. 2. In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent, about 5 minutes.
  3. 3. Add carrots and celery, cook for another 5 minutes until softened.
  4. 4. Add the smoked ham hock, chicken broth, split peas, thyme, bay leaf, salt, and pepper.
  5. 5. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally until peas are tender and soup is thickened.
  6. 6. Remove the ham hock, shred the meat, and return it to the pot.
  7. 7. Discard bay leaf and stir in fresh parsley before serving.

Frequently Asked Questions

Can I make this soup vegetarian?
Yes, you can substitute the ham hock with smoked paprika and use vegetable broth instead of chicken broth for a vegetarian version.
How long does this soup last in the fridge?
Stored in an airtight container, it should last about 3-4 days in the refrigerator.
Can I freeze this soup?
Absolutely! It freezes well. Just let it cool completely before transferring to freezer-safe containers.

Serving Ideas for Rustic Split Pea and Smoked Ham Soup

This soup pairs perfectly with a slice of crusty bread or a piece of cornbread. For a lighter meal, consider serving it with a simple side salad dressed in a tangy vinaigrette to balance the hearty flavors.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.