Split Pea Soup
A hearty and comforting split pea soup made with tender split peas, ham hock, and a variety of vegetables, perfect for chilly days and family gatherings.
Ingredients
Main Ingredients
- 1 cup split peas, rinsed Dried green or yellow split peas are ideal.
- 1 piece ham hock Adds a savory depth to the soup.
- 2 medium potatoes, diced Adds heartiness to the soup.
- 1 piece onion, chopped Enhances flavor.
- 2 pieces carrots, chopped Adds sweetness and nutrition.
- 2 stalks celery, chopped Provides crunch.
- 4 cups vegetable or chicken broth Use your preferred broth for flavor.
- 2 cloves garlic, minced Adds aroma and flavor.
- to taste Salt and pepper Season to your preference.
- for sautéing tablespoons olive oil Use for cooking the vegetables.
Instructions
Preparation
- Rinse the split peas under cold water to remove any dust or debris. Set them aside.
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the rinsed split peas, ham hock, diced potatoes, and broth to the pot. Ensure the broth covers the ingredients.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Allow the soup to simmer uncovered for about one hour.
- Carefully remove the ham hock from the pot and shred the meat from the bone using two forks.
- Return the shredded meat to the pot and stir it into the soup.
- Season to taste with salt and pepper before serving.
- Ladle the hot split pea soup into bowls and optionally garnish with fresh herbs.
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Notes
Store leftovers in airtight containers. Soup can be refrigerated for 3-5 days or frozen for up to three months. Consider adding herbs or spices for variations.