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Split Pea Soup is a great meal for a cold winter day. Or any day for that matter. And this version is nice and thick and has lots of flavor from the ham hock and the herb combination used in the soup. And don't forget the Garlic Croutons to sprinkle on top. We just know you'll like this one. Enjoy!
Bowl of Split Pea Soup with Garlic Croutons
Bowl of Split Pea Soup with Garlic Croutons
Ingredients
  • 1 lb split peas, washed
  • 9 c water/stock (5 c water, 4 c chicken stock)
  • 1 smoked ham hock or left over ham bone
  • 1/2 c chopped onion
  • 1 c chopped celery with leaves
  • 1/2 c chopped carrots
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1 dash cayenne
  • 1 t dried thyme
  • 1/2 t oregano
  • 2 t salt
  • salt and fresh ground pepper to taste
Equipment
  • Enameled cast iron dutch oven or other heavy bottomed pot
  • Immersion blender or regular blender
  • Large spoon for stirring
  • Strainer
Instructions
1.  Pour the split peas into a strainer and wash them before use. Also take a few seconds to look through them to make sure there are no foreign objects in the peas like pebbles or such.
Wash the Peas in a Strainer
Wash the Peas in a Strainer
2.  Add the peas to a heavy bottomed soup pot. Enameled cast iron works very well here.
Split Peas in the Soup Pot
Split Peas in the Soup Pot
3.  Add the ham hock to the soup pot.
Add the Ham Hock to the Soup Pot
Add the Ham Hock to the Soup Pot
4.  Add the onion, carrots, celery and garlic to the soup pot.
Add the Onions, Carrots, Celery and Garlic to the Pot
Add the Onions, Carrots, Celery and Garlic to the Pot
5.  Add the stock and water to the soup pot. Stir it thoroughly to make sure none of the peas are stuck to the bottom of the pot. If some of them are, just use a spatula to scrape the bottom and get them all up.
Add the Stock to the Soup Pot
Add the Stock to the Soup Pot
6.  Bring it to a boil over medium high heat.
7.  Once it is boiling, reduce the heat to medium low, cover the pot and simmer for 45 minutes. Stir occasionally so it doesn't stick to the bottom.
8.  After 45 minutes, add the spices and herbs to the pot, stir and simmer for another 45 minutes with the cover off. Make sure it stays at a low boil for the whole time.
Spices and Herbs Ready for the Soup Pot
Spices and Herbs Ready for the Soup Pot
9.  Remove the ham hock and the bay leaf and process the soup with a hand blender (immersion blender) if you want it to be smooth. If not, just serve it as is. If you don't have a hand blender you can use a regular counter top blender, just add small quantities and start it on low speed or it will splash all over you and that is not good. You can get burned very easily doing that.If you are using a regular blender, return the soup to the pot after blending.
Immersion Blender
Immersion Blender
Soup after Processing with the Immersion Blender
Soup after Processing with the Immersion Blender
10.  Add salt and pepper to taste.
Summary
Serve the soup in bowls with croutons, English muffins or garlic bread. Or all of them and let your guests choose which one they want. Enjoy!
Served with Garlic Croutons
Served with Garlic Croutons
Recipe Yield: Serves 6-8 Servings
Prep Time - Active: 15 Minutes
Cooking Time: 2 hours
Category: Entrees, Beans/Legumes, Soups, Appetizers, Comfort Food
Cooking Techniques: Boiling
Cuisine: American
Print this recipe without the Introduction and Summary.
Print this recipe with the Introduction and Summary.
Comments
Minerva -- April 10, 2018 3:20 pm
Wow!
Becky -- April 10, 2018 3:20 pm
Love pea soup its the best.
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Recent Comments
Wow!
Minerva -- 4/10/18
Love pea soup its the best.
Becky -- 4/10/18
I boil mine in the pressure cooker for 5 minutes, the easiest eggs to peel
Kori -- 4/10/18
I make perfect boiled eggs no pin hole needed
Lewis -- 4/10/18
Just add i/i tsp of baking soda to the water you boil them in, let cool and the shell is easy to get off. I just did a dozen eggs and they all are per...
Jim -- 4/10/18