Ingredients
Scale
- 2 tablespoons of unsalted butter
- 1 medium yellow onion (diced)
- 3 stalks of celery (diced)
- 3 medium carrots (peeled and sliced or diced)
- 2 bay leaves
- 1 tablespoon of fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 2 cups of dried green split peas
- 6 cups of low-sodium chicken or vegetable broth
- 1 smoked ham hock or ham bone, or ¼ teaspoon smoked paprika
Instructions
- Get a large, heavy pot for this recipe (try about maybe 4 quarts) You should then go ahead to melt butter in it over medium heat.
- Then cook until the onions are tender. Add the celery and carrots.
- You should season with salt and pepper and also add the bay leaves and thyme now.
- You should stir in the green split peas until everything is well combined.
- Proceed to bring the broth to a boil with the ham hock/ham bone or smoked paprika.
- Go ahead and reduce the heat to low, cover. Cook for 1 hour. Keep an eye on the soup.
- Peas should be creamy and smooth, but not so thick that they resemble a pea loaf.
- You can add a bit more broth or water if it becomes too thick. The soup is done when the peas are mushy, which takes around 1 to 1½ hours to cook.
- Transfer the ham to a chopping board with tongs and set it aside to cool somewhat.
- Remove the meat from the bones and shred it before returning it to the soup (discard the bones and any skin).
- Season to taste with salt and pepper, as well as extra smoked paprika, if using, if you prefer a smokey flavor. Before serving, remove the bay leaves.
This is a simple recipe for split pea soup with thyme and smoked ham hock, with the option of making it vegetarian. You can watch this video recipe to know how to cook green split peas.