Split Pea and Ham Soup

As we prepare for the cold months ahead, it's a great time to consider a soup swap with neighbors and friends. No two soups will be alike and a potluck of soups presents a wonderful opportunity to try out new and trade old recipes.

November 01, 2016

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 pounds ham hocks (about 3)
  • 1-1½ pounds ham steak, fat removed, cut into 1-inch pieces
  • 4 bay leaves
  • 3 quarts (12 cups) water
  • 1 pound split peas, rinsed*
  • 1 teaspoon dried thyme

Instructions

1. In a large soup pot, heat olive oil over high heat. Sauté onions, carrots and celery until vegetables begin to brown, about 6 minutes. Add ham hocks, chopped ham, bay leaves and water. Bring to a boil, reduce heat and simmer, partially covered, for 2 to 2 ½ hours or until ham is very tender. Remove ham hocks and bones. Shred meat into bite-size pieces and return to stock. Discard bones.

2. Add split peas and thyme. Simmer, uncovered, 1 hour and 20 minutes or until peas dissolve and thicken soup. Remove bay leaves. (Soup may be refrigerated for several days or frozen.)

* Wait to rinse the peas until right before you’re ready to add them to the soup pot—otherwise, they will all stick together!

makes 6 servings

adapted from cookingontheside.com

Related Stories & Recipes

It's Soup Swap Season

As we prepare for the cold months ahead, it's a great time to consider a soup swap with neighbors and friends. No two soups will be alike and a potluck of soups presents a wonderful opportunity to ...

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 pounds ham hocks (about 3)
  • 1-1½ pounds ham steak, fat removed, cut into 1-inch pieces
  • 4 bay leaves
  • 3 quarts (12 cups) water
  • 1 pound split peas, rinsed*
  • 1 teaspoon dried thyme

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