Classic Split Pea Soup with Ham Hock

There's nothing quite like a hearty bowl of homemade split pea soup! This classic recipe features tender split peas, smoky ham hock, and aromatic vegetables simmered to perfection. It's comfort food at its finest – warming, nourishing, and absolutely delicious.

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Ingredients

• 1 pound dried split peas
• 1 smoked ham hock
• 1 large onion, diced
• 3-4 cloves garlic, minced
• 2-3 carrots, diced
• 2-3 bay leaves
• 8 cups water or chicken broth
• Salt and pepper to taste
• Optional toppings: sour cream, truffle oil (white or black), fresh herbs

Essential Tools

• Large Dutch Oven or Enameled Cast Iron Pot
• Mesh Strainer
• Immersion Blender (optional)
• Soup Bowls

Instructions

Prepare the Split Peas:

1. Sort the peas: Pour split peas onto a clean counter and sort through them carefully, removing any bad peas, dirt, or small rocks.
2. Rinse thoroughly: Place peas in a mesh strainer and rinse well under cold running water.

Initial Cooking:

3. Bring to a boil: In a large enameled cast iron pot or Dutch oven, combine split peas, ham hock, onions, and garlic. Add 8 cups of water. Bring to a boil, then turn off heat.
4. Let it rest: Cover the pot and let it sit for 1-2 hours. This allows the flavors to develop and the peas to begin softening.

Finish Cooking:

5. Add remaining ingredients: When you're ready to finish cooking (about 1-2 hours before you want to eat), uncover the pot and add carrots and bay leaves.
6. Simmer until tender: Return to a boil, then reduce heat to a simmer. Cook uncovered for about 1 hour, or until peas are completely tender and soup has thickened.
7. Optional - blend for smooth texture: While the ham hock is cooling, use an immersion blender to partially blend the soup for a smoother texture. This step is completely optional – leave it chunky if you prefer!
8. Shred the ham: Once the ham hock is cool enough to handle, remove the meat from the bone and shred it. Return the shredded ham to the pot.

Serve:

9. Reheat and serve: Reheat the soup to your desired temperature. Ladle into your favorite soup bowls and add toppings of your choice – a dollop of sour cream and a drizzle of truffle oil are absolutely divine!

Tips for Success

• Don't skip sorting the peas – you'd be surprised what can hide in dried legumes!
• The resting period after the initial boil helps develop deeper flavor
• Blending is optional – some prefer chunky soup, others like it smooth
• This soup thickens as it sits. Add water or broth when reheating if needed
• Freezes beautifully for up to 3 months
• Let your imagination run wild with toppings – crispy bacon, fresh herbs, or croutons are all delicious!

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This split pea soup is the ultimate comfort food – perfect for cold winter days or anytime you need a warm, satisfying meal. The smoky ham hock adds incredible depth of flavor, and the soup only gets better the next day. Make a big batch and enjoy it all week!

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