Split Pea Soup
Green split peas simmered with a smoked ham hock, carrots, and celery until creamy. A hearty, old-fashioned soup ready in about 90 minutes.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 3 medium carrots, peeled and sliced or diced
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 cups dried green split peas
- 6 cups low-sodium chicken or vegetable broth
- 1 smoked ham hock or ham bone (or 1/4 teaspoon smoked paprika, for a meatless version)
- Melt the butter in a large, heavy pot (about 4 quarts) over medium heat. Add the onion, celery, and carrots, and cook until the onion is soft.
- Stir in the bay leaves and thyme, and season with salt and pepper.
- Add the split peas and stir to combine, then add the broth along with the ham hock (or smoked paprika, if using). Bring to a boil.
- Reduce the heat to low, cover, and simmer for 1 hour, checking occasionally. The peas should turn creamy and soft, but not so thick that the soup resembles a pea loaf — add a little more broth or water if it's getting too thick. The soup is ready when the peas are fully soft, about 1 to 1 1/2 hours of total cooking time.
- Using tongs, transfer the ham to a cutting board and let it cool slightly. Remove the meat from the bone, shred it, and stir it back into the soup, discarding the bones and any skin.
- Taste and adjust the seasoning with salt and pepper, adding more smoked paprika if you'd like a stronger smoky flavor. Remove the bay leaves before serving.
Chef's Note: The ham hock does double duty here — it slowly releases smoky depth into the broth as it simmers, and shredding the meat back into the finished soup means nothing goes to waste. Watching the consistency toward the end matters more than the clock does; split peas can go from soupy to nearly solid within a short window as they break down, so keep a little extra broth on hand to loosen things up if needed.
If you'd rather skip the meat entirely, the smoked paprika alternative gets you a similar smoky character without the ham, though the soup will be noticeably lighter in protein and overall heartiness as a result. This freezes well for up to 3 months, making it a solid make-ahead option, and leftovers keep in the fridge for a few days.
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