Description
A comforting, slow-simmered soup made with dried split peas, a smoked ham hock, and crispy bacon. This set-it-and-forget-it meal is freezer-friendly, packed with protein and fiber, and delivers deep, smoky flavor with minimal effort.
Ingredients
- 1 pound (450g) dried split peas
- 1 large smoked ham hock (about 1.5 lbs)
- 6–8 slices thick-cut smoked bacon (applewood or hickory)
- 1 large yellow onion, diced
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 dried bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon freshly cracked black pepper
- ½ cup heavy cream (optional)
- Splash of vinegar or lemon juice (optional, for brightness)
Instructions
- Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crispy but not burnt. Remove with a slotted spoon and set aside on paper towels, leaving the fat in the pot.
- Add the diced onion, carrots, and celery to the hot bacon fat. Sauté for about 5 minutes until onions are translucent. Add minced garlic and cook for 1 minute, being careful not to burn it.
- Add the dried split peas to the pot and stir to coat in the fat and vegetables. Add the ham hock, chicken broth, bay leaves, and thyme. Ensure liquid covers the peas by about an inch; add water if necessary.
- Bring the pot to a boil, then reduce heat to low. Cover with a lid slightly ajar to let steam escape. Simmer gently for 1.5 to 2 hours, stirring occasionally every 20-30 minutes to prevent sticking.
- Check the peas after 90 minutes; they should be tender and mostly disintegrated. If too thick, add more broth; if too thin, simmer uncovered to reduce.
- Remove the ham hock and let it cool. Pull the meat off the bone, discarding the bone, skin, and excess fat. Chop the meat into bite-sized pieces.
- Return the chopped ham meat to the pot. Stir in heavy cream if using. Taste and adjust seasoning with black pepper or a splash of vinegar/lemon juice for brightness.
- Ladle the soup into bowls, top with reserved crispy bacon bits, and serve with crusty bread.
Notes
[‘Do not soak dried split peas; they cook down beautifully without pre-soaking.’, ‘If the ham hock is very salty, soak it in cold water for 30 minutes before cooking to draw out excess salt.’, ‘For a smoother texture, use an immersion blender to pulse the soup a few times before serving, but leave some body.’, ‘Add a teaspoon of apple cider vinegar or lemon juice at the end if the soup tastes flat; acidity is key.’, ‘This soup freezes well for up to 3 months. Reheat gently with a splash of broth or water as it thickens when refrigerated.’]
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5
- Calories: 320
- Sugar: 4
- Sodium: 980
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 12
- Protein: 22
Keywords: split pea soup, ham hock soup, comfort food, winter soup, slow cooker soup, freezer friendly, high protein, high fiber, budget meal