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Split Pea Soup

Posted by Peggy on November 30, 2009

Split Pea Soup
Recipe: Split Pea Soup


  • 2 tablespoon olive oil
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 pound smoked ham hock(s)*
  • 1 pound dry split peas
  • 1/2 bay leaf
  • 1-2 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh tarragon or rosemary (or 1 teaspoon dry)


  1. In a large pot, heat olive oil to medium and sauté carrots, onion and celery with a pinch of kosher salt until tender and fragrant, about 7 minutes, stirring occasionally.
  2. Add 10 cups of water to pot, ham hock(s) and peas to pot, stir, and let come to a boil. Reduce heat to a simmer and cook, stirring occasionally, until peas are emulsified and thickened into a purée, 75-90 minutes. Stir in additional water if soup becomes too thick.
  3. Remove bay leaf and discard. Remove ham hock, cutting any ham away from bone and returning meat to soup. Season to taste with kosher salt, freshly ground pepper, balsamic vinegar and tarragon.

*In general, I've found the larger ham hocks have far more meat than the smaller ones. I look for ham hocks close to a pound each.

Active time: 12 minutes

Simmer time: 75-90 minutes

Number of servings (yield): 4-6

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