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Split Pea Soup Ham Hock

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DSC_0230.jpg

Split Pea Soup Ham Hock

1.00

My mom makes the most incredible split pea soup and this is my attempt at recreating her specialty. Given she lives out of state, I decided it was about time I learned how to make her split pea soup so I could enjoy it whenever I wanted. She kindly shared the recipe which is now in constant repeat in my California kitchen.

Yield: 6 – 8 servings

Oven: N/A

Preparation time: 10 minutes

Cook Time: 2 hours

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1, 16-ounce bag dry split peas

8 cups low sodium chicken broth (plus more – see bullet #3 below)

1 medium size ham hock (approximately 9-ounces), with as much ham on it as possible

8 carrots, peeled, cut into 1/2-inch rounds

kosher salt, as needed

freshly ground black pepper, as needed

sour cream, as desired

Method:

1.   Rinse beans under cold running water.

2.   In a large pot, add beans, chicken broth, ham hock, and carrots.

3.   Over medium – high heat, bring to a boil then reduce to simmer. Allow to simmer, while occasionally stirring, over low heat until beans are fully cooked and carrots are tender, approximately 1 1/2 hours. Note: If you prefer a thinner consistency, add additional stock until desired texture and beans are cooked through.

4.   Adjust seasoning to taste with salt and pepper.

5.   Divide among serving bowls and top with a dollop of sour cream.

 

Kitchen Note: Ham hock can be purchased in the meat department but make sure there is as much meat on it has possible!  Alternatively, if you bake a ham, save the bone in the freezer for your next batch of soup.