Total Time
2hrs
Prep 20 mins
Cook 1 hr 40 mins

This is a very comforting soup that I make often. Mild but delicious, my children have loved it since they were tots. DH likes his soup with a bit of texture, so only half is pureed, but for those of you who prefer a creamier soup, you can puree the entire pot. A leftover ham bone, smoked turkey wings, or Canadian bacon all have worked well when ham hocks weren't available. The original recipe came from The Good Food, Soups, Stews and Pastas cookbook.

Ingredients Nutrition

Directions

  1. In a dutch oven, over medium heat, saute the carrot, celery and onion in the butter and olive oil until soft.
  2. Stir in the garlic for an additional minute of cooking.
  3. Add the stock, split peas, potatoes, ham hocks, bay leaf and thyme; bring to a boil.
  4. Lower the heat and simmer, partially covered, until the peas and potatoes are tender, (1 to 1 1/2 hours).
  5. Remove the bay leaf.
  6. Remove and shred the ham hocks.
  7. Remove and puree half of the soup mixture in a blender of food processor.
  8. Return the pureed mixture, along with the shredded meat, to the pot.
  9. Add salt and greshly ground pepper to taste.

Reviews

(2)
Most Helpful

Very good soup. I liked it because it is almost a Split Pea-Potato Soup. The flavor is very pleasing and the soup is very easy to make, even for a beginner. I tore my freezer apart looking for ham hocks, but had to settle for neck bones. I didn't puree it at all since we like everything a little "chunky".

threeovens April 14, 2009

Delicious split pea soup, and a dash of heaven to put together as well as the aroma from the soup pot drew everyone to the counter in my kitchen this cool afternoon in early Spring. I followed this exactly, even had the ham bones and ham hock to use with the split peas. Very traditional pure goodness recipe that you know will work out to perfection. Easy to follow directions and times were right on. The only slight change I made was that I had simmered the ham bones and extra pieces of ham in water yesterday, so I used the ham broth instead of chicken stock. Perfectly, perfect acerast! So glad I got to try this jewel!

Andi of Longmeadow Farm March 11, 2008

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