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12) Split Pea Soup with Ham Hock and Bay Leaf

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb dried green split peas rinsed
  • 1 meaty ham hock about 1–1.5 lb
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 2 bay leaves
  • 6 cups low-sodium chicken or vegetable broth
  • 1 tsp dried thyme or 1 sprig fresh
  • Salt and black pepper to taste
  • 1 tbsp olive oil optional
  • Chopped parsley for garnish optional

Method
 

  1. Heat oil in a large pot over medium. Sauté onion, carrot, and celery until softened, about 5–7 minutes.
  2. Add garlic and cook 30 seconds until fragrant. Stir in split peas, ham hock, bay leaves, thyme, and broth.
  3. Bring to a boil, reduce heat, and simmer gently, partially covered, for 60–75 minutes until peas break down.
  4. Remove ham hock, shred the meat, and return to pot. Discard bone and bay leaves. Season with salt and pepper.
  5. For creamier texture, mash some peas with a potato masher or pulse with an immersion blender. Reheat if needed and serve.