Split Pea Soup with Ham Hocks
Classic Split Pea Soup with Ham Hock is perfect for a cool day. This recipe yields a protein packed, hearty soup loaded with smoky shredded ham and veggies.
Servings 8 Servings
Calories 470kcal
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1/2 yellow onion diced
- 3 medium carrots peeled and diced
- 2 celery stalks diced
- 6 cloves garlic minced
- 8 cups low sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 16 ounces split peas rinsed and picked over
- 2 bay leaves
- 2 pounds smoked ham hock ham shank or ham bone
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, celery and garlic. Cook just until vegetables start to soften. About 3 minutes.
- Pour in chicken broth. Add in thyme, rosemary, split peas, bay leaves and ham hock. Bring soup to a boil, reduce heat and then cover. Cook until the peas are tender about an hour.
- Remove ham hock from the soup. Allow to cool for several minutes and then shred.
- Return the meat to the pot and cook for another 20 - 30 minutes or until the peas have broken down.
- Ladle into soup bowls and serve.
- To reheat leftovers add a little more liquid (broth or water) to thin it out a bit.
Notes
Nutrition facts for estimation purposes only.
Nutrition
Calories: 470kcal | Carbohydrates: 52.2g | Protein: 33.2g | Fat: 14.7g | Saturated Fat: 4.1g | Cholesterol: 41mg | Sodium: 158mg | Fiber: 20.5g | Sugar: 8.1g