Not only is this old-fashioned favorite a snap to make but it’s economical, too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty green split pea and ham soup to this hearty soup. It’s sure to chase away autumn’s chill. 1 to 4 hours or until peas are softened.
Drain and rinse peas, discarding liquid. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Slow cook your split pea soup while you are out for the day and a delicious dinner will be ready when you arrive back home! This is a real stick-to-your-ribs soup. The ham hock gives a great smoky flavor.
Cover and cook on low for 8-10 hours or until ham hocks and peas are tender. In a blender, cover and process soup in batches until smooth. Get Our New Holiday Magazine Right Now! Are Truffles The World’s Most Overrated Food? Air Fryer Fried Chicken – Delish. Got An Air Fryer For Christmas? Delish editors handpick every product we feature.
We may earn commission from the links on this page. My Oma makes the BEST split pea soup. It imparts so much delicious flavor, and if you’re lucky you can get some meat off of it too. Serve with a slice of toasted sourdough and you’re golden. Wait, what is a ham hock?
Ham hock, aka pork knuckle, is in the ankle region of a pig. There’s not a lot of fat, but it is covered in skin, which adds a ton of a flavor to the soup after you sear it. I’m vegetarian, can I leave it out? Though we love the smoky flavor, this soup is still delicious without meat.
Can I make this ahead of time? Leftovers will store well in the fridge for 4 to 5 days, or in the freezer for up to 3 months. If the soup thickens too much over time, stir in some water or broth when you reheat leftovers. Let us know how it went in the comments below! Editor’s note: This intro was updated to add more information about the dish on March 8, 2021.
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a large pot over medium heat, heat 1 tablespoon oil. Add ham hock and cook, turning occasionally, until golden on all sides, about 6 minutes total.
Remove ham hock from pot and add remaining oil. Add onions, leeks, and shallots to the pot and season with salt and pepper. Cook until tender, 6 minutes more. Add split peas, chicken stock, thyme, bay leaves, and seared ham hock to the pot and bring to a boil. Reduce to a simmer and cook, stirring occasionally until peas are tender, about 1 hour. 2 cup at a time until desired thickness is reached. When peas are tender, remove bay leaf, thyme, and ham hock.
Remove any meat from ham hock and shred. Return puréed soup to pot along with the shredded ham hock and season to taste with salt and pepper. Served topped with more fresh thyme and another crack of black pepper. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.