“2019 has been my year of soups, particularly chowders, and this is nice and hearty like a chowder. Campbell’s Split Pea Soup has been a favorite of mine, so I’m glad to have my own homemade Split Pea Soup for my cookbook. ” – April Ferre
Split Pea Soup with Ham Hocks
- 8 Cups Chicken Stock Plus Extra If Necessary
- 1 1/2 to 2 Pounds Smoked Ham Hocks
- 1 Pound Dried Split Peas
- 1/4 Cup Butter
- 1 Large Onion Chopped
- 3 Stalks Celery Diced
- 3 to 4 Large Carrots Diced
- 2 Cloves Garlic Minced
- 1/2 Teaspoon Dried Oregano
- 1 to 2 Large Yukon Gold Potatoes Diced
- Salt and Pepper To Taste
- In large Dutch oven or stock pot, simmer smoked ham hocks in chicken broth (see note 1) for 1 hour.
- Add 1/2 pound split peas and simmer 40 minutes. Add remaining split peas and simmer an additional 40 minutes or until all peas are soft. Stir frequently to keep the solids from burning on the bottom on the pan.
- Remove ham hocks and cool until able to handle. Pull meat from ham hocks and shred. Add shredded ham back to soup.
- During last 40 minutes of simmering, sauté onion, celery and carrot in butter until onions are translucent. Add garlic and oregano (see note 2) and sauté a little while longer until fragrant.
- With 20 minutes left of simmering, add sautéed vegetables and potatoes to soup.
- Add additional chicken stock if necessary to acheive desired consistency. Season with salt (see note 3) and pepper to taste. Serve hot.
1. For best results, use a concentrated homemade chicken stock and ham hocks must be smoked. 2. Alternatively, you can substitute dried thyme for oregano. 3. Depending on your chicken stock and ham hocks you may not need to add salt.