Equipment
Ingredients
Mirepoix
- 150 g yellow onion, diced
- 200 g carrots, diced
- 100 g celery, diced
- 15 g garlic, minced
Soup Base
- 15 ml olive oil
- 1 smoked ham hock
- 450 g green split peas, rinsed and sorted
- 1400 ml chicken broth
- 475 ml water
Aromatics & Seasoning
- 2 bay leaves, dried
- 3 fresh thyme
- 2 g black pepper, freshly ground
- salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 591 kcal
- Protein
- 43 g
- Carbohydrates
- 55 g
- Fat
- 24 g
- Fiber
- 18 g
- Sugar
- 7 g
- Sodium
- 1759 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 5 mg
- Potassium
- 1197 mg
- Calcium
- 86 mg
- Iron
- 5.0 mg
- Magnesium
- 60 mg
- Phosphorus
- 287 mg
- Zinc
- 6.2 mg
- Vitamin A
- 298 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 23 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.63 mg
- Riboflavin
- 0.36 mg
- Niacin
- 3.7 mg
- Folate
- 28 mcg
- Water
- 383 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 8 minutes, until the vegetables begin to soften and the onions turn translucent.
Stir in the minced garlic and black pepper. Cook for 1 minute until fragrant.
Add the rinsed split peas, smoked ham hock, chicken broth, water, bay leaves, and fresh thyme sprigs. Increase the heat to bring the mixture to a rapid boil at 100°C/212°F.
Once boiling, immediately reduce the heat to low. Partially cover the Dutch oven and simmer gently for 1.5 to 2 hours. Stir occasionally, especially toward the end of cooking, to prevent the peas from sticking and scorching on the bottom.
Using tongs, carefully remove the ham hock from the soup and transfer it to a cutting board. Discard the skin, fat, and bones. Use a chef's knife or two forks to shred the remaining meat into bite-sized pieces.
Return the shredded ham to the soup. Locate and discard the bay leaves and bare thyme stems. Taste the soup and season with salt if necessary, bearing in mind that the smoked ham hock naturally adds a significant amount of sodium.
Chef's Notes
- Split peas act as a sponge and will absorb an enormous amount of liquid. Do not hesitate to add more water or broth if the soup becomes too thick for your liking during the simmer.
- The ham hock serves primarily as a flavoring agent and a source of rich gelatin. If your hock yields very little meat, you can fold in a cup of diced cooked ham at the end to make it a heartier meal.
- Always rinse your split peas thoroughly in a fine-mesh strainer and pick through them to remove any small stones, twigs, or debris before adding them to the pot.
- Like many stews, this soup often tastes even better the next day as the smoky, savory flavors continue to meld in the refrigerator.
Storage
Refrigerator: 4 days — Soup will thicken significantly when chilled. Store in an airtight container.
Freezer: 3 months — Freeze in individual portions for easy thawing.
Reheating: Reheat gently on the stove over medium-low heat, stirring frequently to prevent scorching. Add a splash of water or broth to reach your desired consistency.
Troubleshooting
Peas are still firm or crunchy after two hours of simmering.
Cause: The split peas are very old and stale, preventing them from hydrating and softening properly.
Fix: Add an extra cup of hot water and continue simmering for another 30 to 45 minutes. If they remain stubborn, an immersion blender can be used to partially puree the soup.
Prevention: Check expiration dates on dried legumes and purchase them from stores with high inventory turnover.
Soup base is burnt to the bottom of the pot.
Cause: The heat was too high or the soup was not stirred frequently enough as it thickened.
Fix: Do not scrape the burnt bottom. Carefully ladle the unburnt soup into a clean pot and continue cooking. Discard the burnt portion.
Prevention: Stir every 15-20 minutes, scraping the bottom of the pot, and ensure the heat remains on low.
Cultural Context
Split pea soup is a staple of traditional American comfort food, especially beloved in New England and the Midwest. It draws heavily from European culinary traditions that utilized cured meats and dried legumes to survive long, harsh winters, creating a deeply nourishing meal out of humble, shelf-stable ingredients.
