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Slow Simmered Split Pea and Ham Soup

Slow Simmered Split Pea and Ham Soup

What a difference a day makes! Yesterday was cold and rainy while today was 74 degrees and sunny. Since it was such a dreary day yesterday I made a batch of slow-simmered split pea soup and a loaf of fresh-baked bread (recipe to follow) along with my House salad. I was disappointed that the ham hock I used wasn’t very meaty so be sure to look at them carefully before buying them. Even though the soup didn’t have as much ham as we would have liked, it was still hearty and delicious.

Slow Simmered Split Pea and Ham Soup

How to Make Slow Simmered Split Pea and Ham Soup

Because peas are a natural product, they may sometimes have other stuff included. Pour the peas on a large plate and sift through them with your fingers to remove any foreign matter.

Slow Simmered Split Pea and Ham Soup

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes.  Add garlic and cook for 30-60 seconds before adding stock, split peas, ham hock, bay leaf, and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3-3 1/2 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Make sure all fat and bone have been removed from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy. 

Slow Simmered Split Pea and Ham Soup

 

Slow Simmered Split Pea and Ham Soup

Slow Simmered Split Pea and Ham Soup

Servings: 10

Ingredients

  • 1 lb of dried split peas
  • 2 tsp olive oil
  • 1 small sweet yellow onion diced
  • 3 carrots peeled and diced
  • 3 stalks of celery diced
  • 2 cloves of garlic minced
  • 1 ham hock extra fat removed from the outside of the hock
  • 8 cups of chicken stock
  • 1 bay leaf
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, split peas, ham hock, bay leaf, and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3-3 1/2 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.
  • Make sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.
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22 Comments

  1. Hi Pam,
    What a difference a day makes indeed. I sure could have used a big bowl of you Slow Simmered Peas Soup today. Yesterday we actually had a Spring like day (perhaps the second so far this season) and today, well, today it rained and rained nearly the entire day. All I wanted was a big bowl of soup. I came {this close} to making pea soup but, quite honestly, I was just too lazy! Now that I oogle yours, I sure wish I would NOT have been so lazy, lol…

    Thanks for sharing, Pam…I guess I’ll just have to dream of warmer weather and a bowl of simmering pea soup tonight:)

  2. Hi Pam! Split Pea soup is one of our favorites in the winter time. Any time I have leftover ham, I know I need to make some pea soup, or white bean soup!!!
    After Easter, one or the other will be on the menu with leftovers! Hope Spring is finding you there in the Pacific Northwest soon!!
    Thanks for your sweet comment Pam!!!
    xo Kris

  3. Yesterday was a cold, dreary rainy day here in MD, too. This soup would have been the perfect warm, comforting meal. I’m going to make this before it gets too warm!

    1. 5 stars
      Marjie your hubby just might fall in love with this recipe.
      I recently ordered split pea soup at a local diner we frequent. It paled in comparison to this recipe.
      My GOD THIS RECIPE IS PHENOMENAL!!! IT’S THE BEST ham & pea soup I’ve ever made.
      I omitted the salt because my ham shank was overly salted.
      I used 4 bay leaves instead of just 1 & lower sodium chicken stock.
      I used minced garlic equaling about 2 teaspoons full.
      Next time I’m planning on adding a diced potato or two.
      I simmered it for about 4-4 1/2 hours in my Dutch Oven.

      Thank you Pam for this marvelous recipe 🙂

    2. Mary,

      I’m so glad you like the recipe! Thank you for letting me know. Adding potato is a great idea.

      -Pam

  4. I’ve been in the mood for split pea soup lately and think the last time I made it homemade was helping my mom when I was little. I think it’s def time for me to give it another go. Yours looks so delicious! I totally eat soup regardless of the weather 😉