Go Back

Smoky Split Pea Warms Chilly Bones

This isn't your grandma's split pea soup (though she'd definitely approve!). The secret weapon here is smoked paprika and a ham hock that transforms humble split peas into liquid comfort gold. Perfect for those days when the kids come home from school absolutely frozen and you need something hearty
Print Recipe Pin Recipe
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 olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 8 minutes.
  2. Stir in the garlic and cook for another minute until fragrant. Add the smoked paprika and thyme, stirring to coat the vegetables.
  3. Add the split peas, ham hock, chicken broth, and bay leaves. Bring to a boil, then reduce heat to low and simmer, partially covered, for about 90 minutes.
  4. Stir occasionally to prevent sticking. The soup is ready when the peas have completely broken down and the soup has thickened.
  5. Remove the ham hock and bay leaves. Once the ham hock is cool enough to handle, shred the meat and return it to the soup.
  6. Season with salt and pepper to taste. If the soup is too thick, add a bit more broth or water to reach your desired consistency. Serve hot with crusty bread.