Split Pea with Ham (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 smoked ham hock
02 -
6 cups chicken broth
03 -
1 russet potato, diced and peeled
04 -
1 lb split peas
05 -
2 tablespoons olive oil
→ Vegetables & Aromatics
06 -
2 cloves garlic, minced
07 -
3 carrots, chopped
08 -
3 celery stalks, chopped
09 -
1 yellow onion, chopped
→ Seasonings
10 -
Salt and a pinch of cracked black pepper to taste
11 -
1 bay leaf
# Instructions:
01 -
Get a large pot going on medium heat. Add oil, then toss in chopped onion, celery, and carrots. Stir for 4 minutes or until softened, then mix in garlic and cook for another 30 seconds until you can smell it.
02 -
Toss in the split peas, ham hock, bay leaf, and chicken broth. Stir lightly to mix things up.
03 -
Cover the pot and bring it to a slow boil. Lower the heat to medium-low, cook gently for an hour, and give the ham hock a flip now and then so it's evenly heated.
04 -
After an hour, check if the peas have broken down to a soft, mushy texture. If not, let them cook another 10 minutes.
05 -
Take out the ham hock. Mix in the diced potatoes and continue cooking until they're nice and soft, which should take about 12 minutes.
06 -
While the potatoes finish up, shred the ham from the cooled hock into little pieces.
07 -
Add the shredded ham back to the pot and give everything a good stir. Sprinkle in salt and pepper to suit your taste and serve immediately with your choice of bread or crackers.
# Notes:
01 -
This thick and comforting split pea soup costs roughly $9.51 to make, providing 6 hearty servings at $1.58 per portion.
02 -
As it cools, the soup gets thicker. Just stir in extra broth when reheating if needed.