Classic Split Pea Soup with Ham Hock
Traditional dish · American
A hearty and traditional split pea soup, simmered with a smoky ham hock for deep flavor, carrots, celery, and onions, resulting in a thick, comforting soup.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Dried green split peas1 pound
- Smoked ham hock1
- Yellow onion1 large
- Carrots2 medium
- Celery stalks2
- Garlic cloves3
- Bay leaf1
- Water8 cups
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Steps
- 1
Rinse the split peas thoroughly.
- 2
Place the ham hock in a large pot or Dutch oven. Add the rinsed split peas, chopped onion, carrots, celery, minced garlic, and bay leaf.
- 3
Pour in the water. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 to 3 hours, or until peas are very tender and the soup has thickened.
- 4
Remove the ham hock. Shred the meat from the bone and discard the bone and skin. Return the shredded meat to the soup.
- 5
Season with salt and black pepper to taste.
- 6
Serve hot, garnished with fresh parsley.
