Ham Split Pea Soup Carrots (Printer-Friendly)

Smoky ham and creamy split peas combine with carrots and herbs for a warm, satisfying dish.

# What You Need:

→ Meats

01 - 1 lb smoked ham hock or diced cooked ham

→ Legumes

02 - 1 lb dried green split peas, rinsed and sorted

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 8 cups low-sodium chicken broth or water

→ Herbs & Seasonings

08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon freshly ground black pepper
11 - Salt to taste

# Steps:

01 - Heat oil in large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
02 - Add minced garlic and cook for 1 minute, stirring constantly to prevent browning.
03 - Stir in split peas, ham hock or diced ham, bay leaves, thyme, and black pepper.
04 - Pour in chicken broth or water, stirring thoroughly to combine all ingredients.
05 - Bring to boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until split peas are tender and soup has thickened to desired consistency.
06 - Remove ham hock if used. Shred meat from bone, discard fat and bone, and return shredded meat to soup.
07 - Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
08 - Ladle into bowls and serve hot with crusty bread or crackers.

# Expert Suggestions:

01 -
  • One pot means minimal cleanup while you're curled up with a warm bowl, which honestly matters on cold evenings.
  • The smoky ham and creamy peas create a depth of flavor that tastes like you've been cooking all day when really you've mostly just let it simmer.
  • It's naturally gluten-free and packed with protein, so it keeps you satisfied without the heaviness of cream-based soups.
02 -
  • Rinsing and sorting those split peas is truly not optional—I learned this the hard way when a broken piece of stone shifted between my back teeth during a meal, and nothing kills a moment like that.
  • Don't skip the initial sauté of vegetables; it builds a flavor foundation that makes the difference between soup that tastes flat and soup that tastes like it carries real weight and complexity.
03 -
  • If your ham hock is particularly meaty, you might end up with generous shreds of meat—don't hesitate to put most of it back in the pot rather than losing that smoky, tender element.
  • Make it on a weekend when you're home and moving slowly; the smell filling your house is part of the gift this recipe gives.
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