Description
A bowl of this homemade split pea soup is like a warm hug on a cold day. It’s hearty, smoky, and incredibly satisfying—the kind of soup that sticks to your ribs in the best way possible.
Ingredients
For the Soup:
- 1 pound dried split peas (rinsed and picked over)
- 1 large ham hock (or leftover ham bone)
- 8 cups chicken or vegetable broth
- 1 cup water (as needed)
- 1 large onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste
- 1 teaspoon smoked paprika (optional, for extra smokiness)
- 1 cup diced ham (optional, for extra meatiness)
Instructions
In a large Dutch oven or soup pot, heat a little oil over medium heat. Sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
Place the ham hock in the pot. Pour in the broth, water, split peas, bay leaf, thyme, and black pepper. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the peas are soft and creamy.
Remove the ham hock from the soup. Shred the meat off the bone and return it to the pot. Discard the bone and bay leaf.
Taste the soup and add salt as needed. If the soup is too thick, stir in a little water or broth. Serve hot with crusty bread or crackers.