This Soup is an all time favorite for me. I love it so much that it is in my book. I write in there about how I was the only one of us 4 of us kids growing up that liked it. So in a tough love form of parenting my mom would always make this soup in conjuction with an enormous chocolate cake. To my brothers and sister, that was cruel and unusual punishment since they whined and moaned through every bite of the soup. I on the other hand just kept quiet and devoured the soup as quickly as I could and then usually went back for seconds. The soup was so good, that the cake could wait.

Split Pea Soup

Turns out I married a pea soup eater, and then birthed soup pea soup eaters too. It must be in the blood.

We have had some stormy days lately that completely warranted old fashioned split pea soup. It is truly best for dark blustery evenings.

Split Pea Soup

And this pea soup, while simple, is wonderful. It gets all of it’s magic from the smoked ham hock, which gives it the most amazing flavor. **However- DO NOT salt until the end since the ham hock is quite salty and you may not even need anymore at all.

Split Pea Soup

We polished off this whole pot in one sitting between the four of us. I am serious- that is bordering on gross, because this stuff is filling. But I guess that’s the kind of family we are, oink oink!

 

Recipe: Old Fashioned Split Pea Soup

Ingredients

  • ¼ cup olive oil
  • 1 yellow onion, chopped
  • 3 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1 pound smoked ham hock
  • 1 pound split green peas, rinsed and drained
  • 2 quarts chicken stock
  • kosher salt and black pepper to taste

Instructions

  1. In a soup pot, heat the olive oil over medium heat. Add the onion, carrots and celery. Stir to coat the vegetables and cook for 5 minutes until soft.
  2. Add the whole ham hock, split peas and chicken stock. Decrease the heat to low and simmer for about an hour or until the peas are soft and the ham hock tender.
  3. Using an immersion blender, puree about two-thirds of the soup until somewhat smooth. Add the ham pieces to the soup and cook over low heat until the soup has thickened slightly, 5-8 minutes. Season to taste with kosher salt and black pepper. Serve hot.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 6

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Categorized: Soup
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This Soup is an all time favorite for me. I love it so much that it is in my book. I write in there about how I was the only one of us 4 of us kids growing up that liked it. So in a tough love form of parenting my mom would always make this soup in conjuction with an enormous chocolate cake. To my brothers and sister, that was cruel and unusual punishment since they whined and moaned through every bite of the soup. I on the other hand just kept quiet and devoured the soup as quickly as I could and then usually went back for seconds. The soup was so good, that the cake could wait.

Split Pea Soup

Turns out I married a pea soup eater, and then birthed soup pea soup eaters too. It must be in the blood.

We have had some stormy days lately that completely warranted old fashioned split pea soup. It is truly best for dark blustery evenings.

Split Pea Soup

And this pea soup, while simple, is wonderful. It gets all of it’s magic from the smoked ham hock, which gives it the most amazing flavor. **However- DO NOT salt until the end since the ham hock is quite salty and you may not even need anymore at all.

Split Pea Soup

We polished off this whole pot in one sitting between the four of us. I am serious- that is bordering on gross, because this stuff is filling. But I guess that’s the kind of family we are, oink oink!

 

Recipe: Old Fashioned Split Pea Soup

Ingredients

  • ¼ cup olive oil
  • 1 yellow onion, chopped
  • 3 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1 pound smoked ham hock
  • 1 pound split green peas, rinsed and drained
  • 2 quarts chicken stock
  • kosher salt and black pepper to taste

Instructions

  1. In a soup pot, heat the olive oil over medium heat. Add the onion, carrots and celery. Stir to coat the vegetables and cook for 5 minutes until soft.
  2. Add the whole ham hock, split peas and chicken stock. Decrease the heat to low and simmer for about an hour or until the peas are soft and the ham hock tender.
  3. Using an immersion blender, puree about two-thirds of the soup until somewhat smooth. Add the ham pieces to the soup and cook over low heat until the soup has thickened slightly, 5-8 minutes. Season to taste with kosher salt and black pepper. Serve hot.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)