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Smoky Split Pea Soup on a plate

Smoky Split Pea Warms Chilly Bones

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound dried green split peas rinsed
  • 1 smoked ham hock about 1 pound
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 medium carrots peeled and diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Method
 

  1. Heat oil in Dutch oven or soup pot over medium; cook onion, carrots, and celery about 8 minutes until softened.
  2. Cook garlic another minute until fragrant; add paprika and thyme, stirring to coat.
  3. Add peas, ham hock, broth, and bay; boil, reduce to low, and simmer partly covered about 90 minutes.
  4. Stir occasionally to prevent sticking; cook until peas completely broken down and soup thickened.
  5. Remove hock and bay; when hock cool enough to handle, shred meat and return to soup.
  6. Season with salt and pepper; thin with broth or water if needed. Serve hot with crusty bread.