Winter Soups: Split Pea with Ham

Soup and winter just seem to go together. Although neither of us grew up eating split pea soup, we are now fans and this is the recipe we use.

Some recipe purée or partially purée the soup but we prefer to omit that step, opting for a chunky version.

           

Split Pea Soup with Ham     Makes about 6 cups  

1 smoked ham hock

2 bay leaves

1 to 2 sprigs fresh thyme

4 cups water

2 cups dry green split peas

1 large onion, finely chopped (I used red but yellow or white would work equally well)

2 each carrots and stalks celery, diced

1 to 2 garlic cloves, finely minced

½ teaspoon each salt and pepper

3 to 4 cups water or chicken stock or broth
Fresh parsley, chopped, for garnish, if desired

.

1.  Add ham hock, bay leaves, thyme sprigs and 4 cups cups water to Dutch oven. Bring to a boil, reduce heat and simmer for about 1 hour with lid on pot.

2.  Add split peas and simmer for about another hour or until they begin to break down.

3.  Add onions, carrots, celery, garlic, salt, pepper and about 3 cups more water and stock; cook until vegetables are tender.

4.  Remove bay leaves, thyme stems and ham hock; pull off and shred meat and return to soup pot.

5.  For a thicker soup, simmer to desired consistency with lid off. If too thick, add more water or stock and simmer a few additional minutes.
Garnish with fresh chopped parsley if desired.

Recipe without photos . . .

Split Pea Soup with Ham     Makes about 6 cups  

1 smoked ham hock

2 bay leaves

1 to 2 sprigs fresh thyme

4 cups water

2 cups dry green split peas

1 large onion, finely chopped (I used red but yellow or white would work equally well)

2 each carrots and stalks celery, diced

1 to 2 garlic cloves, finely minced

½ teaspoon each salt and pepper

3 to 4 cups water or chicken stock or broth

2 cups dry green split peas
Fresh parsley, chopped, for garnish, if desired

.

1.  Add ham hock, bay leaves, thyme sprigs and 4 cups cups water to Dutch oven. Bring to a boil, reduce heat and simmer for about 1 hour with lid on pot.

2.  Add split peas and simmer for about another hour or until they begin to break down.

3.  Add onions, carrots, celery, garlic, salt, pepper and about 3 cups more water and stock; cook until vegetables are tender.

4.  Remove bay leaves, thyme stems and ham hock; pull off and shred meat and return to soup pot.

5.  For a thicker soup, simmer to desired consistency with lid off. If too thick, add more water or stock and simmer a few additional minutes.
Garnish with fresh chopped parsley if desired.