A classic for a reason, this satisfying Ham and Split Pea Soup is stick-to-your-ribs hearty.
Ham and Split Pea Soup
Makes about 2 quarts
Ingredients
- 4 slices thick-cut bacon, chopped
- 1 large ham hock, scored to the bone
- 2 cups chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, minced
- 4 cups water
- 1 (32-ounce) container chicken broth
- 2 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound dried green split peas, rinsed
Instructions
- Heat a medium enamel-coated cast-iron Dutch oven over medium heat. Add bacon; cook, stirring occasionally, until browned and crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
- Add ham hock to pot; cook, until browned all over, about 2 minutes per side. Stir in onion, carrot, celery, and garlic; cook, stirring occasionally, until vegetables are just tender, about 10 minutes. Stir in 4 cups water, broth, bay leaves, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
- Stir in peas, and return to a boil. Cover, reduce heat, and simmer until peas are tender, about 45 minutes. Remove ham hock; shred meat, discarding bone. Discard bay leaves.
- Mash peas until broth is slightly thickened, if desired. Stir in ham; cook until heated through. Top servings with bacon.
