Delight in the heartwarming embrace of split pea soup with ham hock, a dish that marries simplicity with depth of flavor. Perfect for chilly evenings or when you’re in need of some culinary comfort.
Why This Recipe Works
- The ham hock infuses the soup with a smoky, rich flavor that’s irreplaceable.
- Split peas break down beautifully, creating a creamy texture without the need for dairy.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- This soup tastes even better the next day, making it perfect for meal prep.
- It’s incredibly forgiving, allowing for variations based on what you have on hand.
Ingredients
- 1 pound dried split peas, rinsed and sorted
- 1 large ham hock
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
In your large pot over medium heat, sauté the onion, carrots, and celery until they start to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant. This builds a flavor foundation for your soup.
Step 2: Add the Peas and Ham Hock
Stir in the rinsed split peas and ham hock, ensuring everything is well combined. The ham hock will lend its smoky goodness to the peas as they cook.
Step 3: Pour in the Stock and Season
Add the chicken stock, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 1.5 hours, stirring occasionally.
Step 4: Remove the Ham Hock and Bay Leaves
Once the peas are tender and the soup has thickened, remove the bay leaves and ham hock. Let the ham hock cool slightly before shredding the meat off the bone.
Step 5: Final Adjustments
Return the shredded ham to the pot. Season with salt and pepper to taste. If the soup is too thick, add a bit more stock or water until you reach your desired consistency.
Tips and Tricks
For an even deeper flavor, consider browning the ham hock in the pot before adding the aromatics. This step adds an extra layer of smokiness and richness to the soup. If you’re short on time, a pressure cooker can reduce the cooking time significantly. Lastly, don’t skip sorting the peas; it’s rare, but sometimes small stones can hide among them.
Recipe Variations
- Vegetarian Version: Omit the ham hock and use vegetable stock. Add smoked paprika for that smoky flavor.
- Spicy Kick: Add a diced jalapeño or red pepper flakes when sautéing the vegetables.
- Creamy Texture: Blend half the soup for a smoother consistency, then mix it back in.
- Extra Veggies: Throw in some diced potatoes or kale for added nutrition and texture.
Frequently Asked Questions
Can I use fresh peas instead of dried?
While fresh peas can be used, they won’t break down the same way dried split peas do, resulting in a very different texture. Dried peas are essential for that classic creamy consistency.
How do I store leftovers?
This soup stores beautifully in the refrigerator for up to 5 days or in the freezer for up to 3 months. Just be sure to cool it completely before storing and reheat gently to prevent separation.
Can I make this in a slow cooker?
Absolutely! Combine all ingredients in your slow cooker and cook on low for 8 hours or high for 4 hours. Remove the ham hock and bay leaves before serving as directed.
Summary
This split pea soup with ham hock is a timeless dish that’s as nutritious as it is delicious. With its creamy texture, smoky flavor, and hearty ingredients, it’s sure to become a staple in your comfort food repertoire.