There’s something absolutely magical about the aroma of split pea soup simmering away on your stovetop. This isn’t just any ordinary soup – it’s the kind of soul-warming, stick-to-your-ribs comfort food that transforms humble ingredients into pure liquid gold.
What makes this recipe truly special is the smoky ham hock that infuses every spoonful with deep, savory flavor. As it slowly cooks, the split peas break down into a naturally creamy, velvety texture that’s incredibly satisfying. No cream needed – just pure, wholesome goodness!
Perfect for chilly evenings, meal prep, or when you’re craving something that feels like a warm hug in a bowl. Plus, at under $10 for the entire pot, this budget-friendly recipe proves that comfort food doesn’t have to break the bank.
Recipe Details
- Prep: N/A
- Cook: N/A
- Servings: N/A
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 celery ribs, diced
- 3 medium carrots, diced
- 2 garlic cloves, minced
- 1 pound dried green split peas
- 1 smoked ham hock
- 1 bay leaf
- 6 cups chicken broth
- 1 large russet potato, peeled and diced
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, celery, and carrots. Sauté for 5-7 minutes until vegetables begin to soften and onion becomes translucent.
- Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
- Pour in the split peas, nestle in the ham hock, and add the bay leaf. Pour chicken broth over everything, ensuring the ham hock is mostly submerged.
- Bring to a boil, then reduce heat to low and simmer partially covered for 60-75 minutes, stirring occasionally, until split peas begin to break down.
- Add diced potato and continue cooking for 20-25 minutes until potato is tender and soup has thickened to your desired consistency.
- Remove ham hock and bay leaf. Shred any meat from the ham hock and return it to the soup. Season with salt and pepper to taste before serving.
Tips & Variations
Pro tip #1: For an ultra-smooth texture, use an immersion blender to partially puree the soup, leaving some chunky bits for texture contrast.
Pro tip #2: This soup thickens significantly as it cools, so add extra broth when reheating leftovers to achieve your preferred consistency.
Pro tip #3: No ham hock? Substitute with 1 cup diced ham or 4-6 strips of bacon for that essential smoky flavor!
