It's soup weather, and split pea soup is one of my personal favorites! It's so easy to whip up, you'll never eat it from a can again. Bonus: split peas soften while cooked, so you don't need to soak them overnight!
To be honest, I've always been on the fence about split pea soup, as it always seemed a bit ho-hum to me, but this recipe changed my opinion. It's a humble soup, sure, but one that's bursting with flavor, thanks to the smoked ham hock that simmers away with the split peas. While you can surely leave it out if you're vegetarian or vegan, you'll loose that smoky depth. I added the option to toss a big pinch of smoked paprika into the pot in its place in order to mimic the effect.
- Sheela, April 2018
Split Pea Soup
carrots, sliced or diced
fresh thyme leaves
Freshly ground black pepper
dried green split peas
low-sodium chicken or vegetable broth
smoked ham hock or ham bone (omit if you are a vegetarian and replace with 1/4 teaspoon smoked paprika, if desired)
Melt the butter in a large, heavy pot (about 4 quarts in size) over medium heat. Add the onion, celery, and carrots, and cook until the onions are soft. Add the bay leaves, thyme, and season with salt and pepper. Add the split peas and stir to coat with the spices and the butter, then add the broth and the ham hock/ham bone. Bring to a boil.
Turn heat down to low, cover, and simmer for a hour. Check on the soup. It should be creamy and soft, but not so thick that it's like a pea loaf. If it's getting too thick, add a little more broth. The soup is ready when the peas are soft, about an hour to a hour & half. Taste and season with additional salt and pepper as needed, as well as more smoked paprika, if using, if you prefer a stronger smoky taste. Remove the bay leaves before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.