Rustic Split Pea and Smoked Ham Soup

Name: Rustic Split Pea and Smoked Ham Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 1 lb dried split peas; 8 cups chicken broth; 1 large smoked ham hock; 1 cup diced carrots; 1 cup diced celery; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp dried thyme; 1 bay leaf; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp chopped fresh parsley

🕒 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.

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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.

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.

Serving Suggestions

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.

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.

Rustic Split Pea and Smoked Ham Soup Recipe Walkthrough

Start by rinsing the dried split peas under cold water until the water runs clear. This helps remove any dust or debris. Once they’re clean, set them aside for later.

In a large pot, heat up the olive oil over medium heat. Add the onions and garlic, and let them sauté until they turn translucent, about 5 minutes. This initial step releases the fragrant aroma essential for a well-flavored base.

Next, toss in the carrots and celery. Let them cook along with the onions for another 5 minutes until they start to soften. Don’t rush this part; it builds layers of flavor that’ll pay off in the end.

Introduce the smoked ham hock to the pot, followed by the chicken broth, split peas, thyme, bay leaf, salt, and pepper. Stir everything to combine and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 1.5 to 2 hours. Stir occasionally. You’ll know it’s ready when the peas are tender and the soup has thickened nicely.

Remove the ham hock from the pot. Shred the meat off the bone and return it to the soup, discarding any fat. Finally, remove the bay leaf and stir in the fresh parsley before serving.

Why You'll Love This Recipe

Rich, smoky flavor from the ham hock.
Hearty and filling, great for a main course.
Easy to make with simple ingredients.
Perfect for meal prep and freezes well.

Ingredients

1 lb dried split peas

8 cups chicken broth

1 large smoked ham hock

1 cup diced carrots

1 cup diced celery

1 medium onion, chopped

2 cloves garlic, minced

1 tbsp olive oil

1 tsp dried thyme

1 bay leaf

1 tsp salt

1/2 tsp black pepper

2 tbsp chopped fresh parsley

Step-by-step Instructions

1. Rinse the dried split peas under cold water until the water runs clear.

2. In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent, about 5 minutes.

3. Add carrots and celery, cook for another 5 minutes until softened.

4. Add the smoked ham hock, chicken broth, split peas, thyme, bay leaf, salt, and pepper.

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.