Slow-Simmered Split Pea Soup with Ham Hock

Ingredients

• 1 whole (about 1.5 lbs) smoked ham hock
• 2 cups dried split peas
• 1 large yellow onion, diced
• 3 medium carrots, sliced into 1/4-inch rounds
• 2 ribs celery ribs, sliced 1/4-inch thick
• 3 cloves garlic cloves, minced
• 2 leaves bay leaves
• 3 sprigs fresh thyme sprigs
• ½ tsp black pepper
• 8 cups water
• 1 tbsp olive oil
• 1 tsp (adjust to taste) salt

Instructions

1. 1

   Rinse split peas under cold water, removing any debris. Dice onion, slice carrots and celery, and mince garlic.

2. 2

   Heat olive oil in a heavy 6-8 quart pot over medium-high heat until shimmering, about 90 seconds.

3. 3

   Add ham hock and sear 2-3 minutes per side until lightly browned. Remove and set aside.

4. 4

   Add onion, carrots, and celery to the pot. Sauté, stirring occasionally, until softened, about 6 minutes.

5. 5

   Add garlic and cook, stirring, until fragrant, about 60 seconds.

6. 6

   Return ham hock to the pot. Add split peas, water, bay leaves, thyme, and black pepper.

7. 7

   Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 60-75 minutes, stirring occasionally.

8. 8

   Peas should be completely soft and the broth should be thick. Remove ham hock with tongs and set aside.

9. 9

   When ham hock is cool enough to handle, shred any meat from the bone. Discard bone and fat.

10. 10

    Stir shredded ham back into the soup. Remove bay leaves and thyme sprigs.

11. 11

    Taste and season with salt and additional pepper as needed. Ladle into bowls and serve hot.

Tools you’ll need

• 6-8 quart heavy pot with lid
• large chef's knife
• cutting board
• wooden spoon
• tongs
• ladle
• measuring cups and spoons

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