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–+ servings
split pea soup with fresh bread on a cutting board

Split Pea Soup

Made with simple, old fashioned ingredients and slow cooked to creamy perfection, this split pea soup is a delicious, warm comfort on chilly nights! Perfect paired with homemade biscuits or sourdough. 
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Ham hock or country ham 2-3 inch piece across
  • Split peas 1 pound bag (rinsed, but doesn’t need soaking)
  • 9 cups water and chicken bouillon
  • 1/2 onion chopped
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • 2 potatoes diced
  • 1/2 tsp Pepper
  • Salt to taste

Equipment

  • Immersion blender or regular blender

Method
 

  1. Rinse ham hock (or country ham) and add to a dutch oven pot or stainless steel stock pot. It's okay if it is still frozen.
  2. Rinse the split peas in a colander. Add them to the pot along with the chopped half onion, carrots, celery, potatoes and broth. Stir together.
  3. Bring pot to a slight boil, then lower the heat to low to simmer for 2-3 hours.
  4. Remove the ham hock from the pot and carefully remove any remaining ham from the bone with a knife.
  5. Use an immersion blender or regular blender to puree the soup. Add the chopped ham back into the soup and stir in pepper. The pepper really makes this soup stand out, so don't be shy! Add salt and taste as you go, adding more salt and pepper as needed.
  6. Enjoy with warm biscuits or fresh bread.

Notes

If you are getting a frozen ham hock from a farmer, it will likely be a lot larger than you need for just one batch of soup. I recommend thawing it out and cutting it up into the size pieces you need for batches of soup and re-freezing the extras.
 
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