Ingredients
- 1 lb (450 g) dried yellow split peas
- 1 smoked ham hock or 2 cups diced ham
- 1 large onion, finely chopped
- 2-3 carrots, diced
- 2-3 potatoes, diced
- 2 celery stalks, diced
- 1 turnip (rutabaga), diced (optional)
- 2-3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 8 cups (2 liters) water or chicken broth
Instructions
- Prepare the Peas: Rinse the dried split peas under cold water. If you prefer, you can soak the peas overnight in a large bowl with plenty of water to reduce the cooking time.
- Cook the Ham Hock: In a large pot or Dutch oven, add the smoked ham hock (or diced ham) and cover with 8 cups of water or chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 1 hour to infuse the flavor into the broth.
- Add the Peas and Vegetables: Add the rinsed (or soaked) split peas to the pot. Also add the chopped onion, carrots, potatoes, celery, turnip (if using), minced garlic, bay leaf, and thyme. Stir to combine.
- Simmer the Soup: Bring the soup back to a boil, then reduce the heat and let it simmer for about 1 to 1.5 hours, or until the peas and vegetables are tender and the soup has thickened. Stir occasionally to prevent the peas from sticking to the bottom of the pot.
- Season and Serve: Remove the ham hock from the pot. If using a ham hock, you can shred the meat and return it to the soup, discarding the bone. Season the soup with salt and pepper to taste.
- Final Touch: If you prefer a smoother texture, you can use a potato masher to slightly mash the peas and vegetables in the pot. Alternatively, you can blend a portion of the soup with an immersion blender.
- Serve: Ladle the soup into bowls and serve hot. It’s delicious with a slice of homemade bread or biscuits.
Tips
- For a richer flavor: You can add a few slices of salt pork or bacon along with the ham hock.
- Leftovers: This soup tastes even better the next day, so make enough for leftovers. It can also be frozen for future meals.
