Split Pea & Smoked Pork Soup

Ingredients

• 1 lb smoked ham hock or ham bone
• 2 cups dried split peas
• 1 medium yellow onion, chopped
• 2 medium carrot, chopped into 1/4-inch rounds
• 2 stalks celery, chopped
• 8 cups water
• 1 whole bay leaf
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Rinse split peas in a fine-mesh strainer under cold water, stirring gently.

2. 2

   Combine ham hock, split peas, water, and bay leaf in a large pot. Bring to a boil over high heat.

3. 3

   Reduce heat to medium-low and simmer uncovered for 15 minutes, skimming foam from the surface.

4. 4

   Add onion, carrot, and celery. Stir to combine and return to a gentle simmer.

5. 5

   Continue simmering until peas break down completely and soup thickens, 20–25 minutes.

6. 6

   Remove ham hock and bay leaf. Shred any meat from the bone and return meat to the pot.

7. 7

   Taste and season with salt and pepper. Simmer 2 more minutes to meld flavors.

8. 8

   Ladle into bowls and serve hot. Soup will thicken as it cools; thin with water if needed.

Tools you’ll need

• large pot (6-quart minimum)
• fine-mesh strainer
• wooden spoon
• ladle

More recipes like this

• 

  Vietnamese Grilled Pork (Thit Nuong)

  45 min

• 

  Hallaca Venezolana

  90 min

• 

  Kräftskiva: Swedish Crayfish Boil

  35 min

• 

  Kamaage Udon

  50 min