Split Pea Soup with Ham

Warm up with this hearty and delicious Split Pea Soup with Ham recipe! Perfect for a cozy night in or as a comforting meal on a chilly day.

Ingredients:

• 1 pound dried split peas
• 1 large ham hock or ham bone
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 8 cups chicken broth
• Salt and pepper to taste

Instructions:

• In a large pot, combine the split peas, ham hock, onion, carrots, celery, garlic, and chicken broth.
• Bring to a boil, then reduce heat and simmer for about 1 hour, or until the peas are tender.
• Remove the ham hock from the pot and shred the meat. Return the meat to the pot and discard the bone.
• Season with salt and pepper to taste.
• Serve hot with a slice of crusty bread.

Popular questions:

• Can I use a different type of meat instead of ham hock?

Yes, you can use leftover ham, bacon, or smoked sausage as alternatives to ham hock.

• Can I make this soup vegetarian?

Yes, you can omit the ham hock and use vegetable broth instead of chicken broth for a vegetarian version.

• Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers for freezing.

• Do I need to soak the split peas before cooking?

No, you do not need to soak the split peas before cooking as they will soften during the simmering process.

Helpful tips:

• For added flavor, sauté the vegetables in a little olive oil before adding them to the pot.
• Add a splash of lemon juice or vinegar at the end of cooking for a pop of acidity.
• If you prefer a smoother soup, use an immersion blender to partially puree the mixture before adding the shredded ham back in.

Expert Secrets:

• For a thicker soup, puree half of the cooked peas before adding the shredded ham back in.
• Add a teaspoon of smoked paprika for a smoky flavor boost.
• Top each bowl of soup with a dollop of sour cream and a sprinkle of fresh herbs for a gourmet touch.