Hearty Split Pea Soup with Smoked Ham Hock Recipe

A simple, satisfying soup made with green split peas, smoked ham hocks, aromatic vegetables, and broth. Serve with optional garlic croutons or a drizzle of olive oil.

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For the split pea soup

• 2 cups green split peas
• 2 tablespoons olive oil
• 1 large carrot, peeled and cut into small dice
• 1 medium Spanish onion, peeled and cut into small dice
• 1 celery stalk, cut into small dice
• Coarse salt
• Freshly ground black pepper
• Sugar
• 1 large garlic clove, smashed and peeled
• 1 bay leaf
• 3 marjoram or thyme sprigs
• 2 quarts homemade chicken stock or low-sodium canned chicken broth, or vegetable broth, water, or a combination
• 2 pounds smoked ham hocks
• Extra-virgin olive oil
• 2 tablespoons fresh thyme leaves (optional)

For the garlic croutons (optional)

• 4 tablespoons unsalted butter
• 3 tablespoons minced garlic
• 1 loaf country-style bread
• Coarse salt
• Freshly ground black pepper

Make the split pea soup

• Put the split peas in a bowl and cover with cold water for at least 20 minutes while you prepare the vegetables.
• Heat the oil in a large, heavy-bottomed pot over medium heat until hot but not smoking. Add the carrot, onion, and celery and season with salt, pepper, and a pinch of sugar. Cook, stirring, until the vegetables soften, 5 to 7 minutes. Add the garlic and cook for another 2 minutes.
• Drain the split peas and add them to the pot. Add the bay leaf, marjoram, broth, and ham hocks. Stir well and bring the liquid to a boil over high heat, stirring occasionally to prevent sticking. Lower the heat, cover, and simmer for 1 hour; the peas will begin to break down.
• If the ham hocks aren’t tender, continue simmering them in the pot. Otherwise remove them with tongs or a slotted spoon and set aside. Continue cooking the soup for an additional 30 minutes, or until the peas and vegetables have fully broken down and the soup has thickened. If it becomes too thick, add more stock or water to reach your preferred consistency.
• While the soup simmers and once the ham hocks are cool enough to handle, remove the meat from the bones and shred it; it will be flavorful even in small amounts.
• When the soup is done, discard the bay leaf and marjoram sprigs. Taste and adjust seasoning, remembering the reserved ham adds salt. Stir the shredded ham back into the soup. If not serving immediately, cool, cover, and refrigerate for a few days or freeze for up to 1 month. Reheat before serving.

Make the croutons (optional)

• Melt the butter in a wide, deep sauté pan over medium-high heat. Add the garlic and cook 1 minute to soften and infuse the butter.
• Add the bread cubes to the pan and toss frequently until crisp and golden, about 4 to 5 minutes. Transfer to paper towels to drain. Use immediately or let cool and keep at room temperature for up to 6 hours.
• To serve, ladle the soup into bowls, drizzle with extra-virgin olive oil, scatter thyme leaves if desired, and top with a garlic crouton if using.

Adapted From

Tom Valenti’s Soups

Nutrition