Split Pea Soup

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This soup full of amazing flavor by the addition of a smoked ham hock. It’s an easy recipe that comes together in about 45 mins. There is no soaking of the beans required because split peas cook pretty fast. Add this to your rotation of winter meals, your family will love it!

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Split Pea Soup

An easy and delicious soup perfect for a cold day.
Course Main Course, Soup
Cuisine American
Keyword soup, split pea soup
Servings 6 servings

Ingredients

  • 1 lb Dry Split Peas
  • 1 Onion, Diced small
  • 1 medium Carrot, diced small
  • 2 Celery Stalks, diced small
  • 2 Garlic Cloves, smashed
  • 7 cups Water
  • 3 cubes Chicken Boullion
  • 1 Smoked Ham Hock (Pork Knuckle)
  • 2 medium Idaho or Russet Potatoes, cubed small
  • 1/4 cup Olive Oil for the pan
  • Salt and Pepper to taste

Instructions

  • Rinse the split peas and look through to make sure there are no little pebbles in them.
  • Peel and dice the potato and place in cold water until ready to use. This will prevent them from oxidizing (turning brown).
  • Into a large pot, add olive oil, onion, celery and carrot. Saute until translucent.
  • Bring the water to boil and add the chicken bouillon in to melt.
  • Add in split peas to the pot along with the chicken broth you made and garlic.
  • Add in the ham hock and bring to a boil. Once boiling lower down to simmer and let it cook until the peas are almost tender about 30 mins.
  • Then add in the cubed potatoes. Let it continue to cook until the potatoes are fork tender, about another 15 mins.
  • Remove the ham hock and cut the meat off the bone and chop it up. Add back into the soup and stir.
  • Serve with a nice piece of toasted bread or a grilled cheese. Enjoy!
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