Nothing compares to a homemade version of Split Pea Soup!
I like it with the ham and vegetables diced small, although I’ve seen some pea soups with large pieces of ham and vegetables, more like a stew. That is up to you.
The history of split pea soup goes way back to 500 BC! Some countries use bacon or sausage instead of ham. Some countries like to make it so thick you can stand up a spoon in it! Some like a thin broth. Split Pea Soup is a traditional dish served on New Year’s Day in the Netherlands! This recipe is typically how it is served in the US.
It is such a flavorful and comforting soup! And it is so easy to make!
There is something to be said for making the broth with HAM HOCKS instead of just using pieces of ham!
FIRST, you get a lot good nutrients that come from the ham hock bones. I believe the flavor is richer too when you use meat bones in soups and stews. Ham hocks are high in protein and collagen especially, and they have other immune boosting nutrients.
SECOND, the flavor from ham hocks is just so rich and delicious! Ham hocks are inexpensive, so add the ham hocks! Alternatively, if you’ve cooked a ham with the bone, use that bone to make this soup!
I make this same recipe two ways, on top of the stove or in the crockpot. I choose whichever way works best for me on a given day. In the crockpot the broth comes out thinner. I thicken it with a slurry of a half cup of flour and a half cup of broth. No need to re-season it. The flavor is still perfect because you are using the broth in the slurry.
PS…. do you know anyone who refuses to eat peas but really LOVES pea soup? I do. His name begins with a B. LOL Yup, that would be my husband, Bill ! Go figure!
See some pictures of the crockpot version in the slideshow below.
Split Pea Soup with Ham Hocks
- 1 pound green split peas dried (2 cups)
- 7 cups water
- 1 15 ounce can chicken broth
- 1 teaspoon oil
- 2 ham hocks
- 3 cups ham cooked and cubed
- 2 cups carrots diced
- 1 cup celery diced
- 1 cup onions diced
- 1 cup potatoes died
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 cup parsley minced, fresh
- STOVETOP DIRECTIONS:
- First wash the peas and remove any stones that may be there!
- In a large soup kettle, bring the peas, water, chicken broth, ham hocks, and oil to a boil.
- Reduce the heat to very low, cover and simmer for 2 hours.
- Remove the ham hocks. Cut off pieces of ham from the hocks and add them to the soup. This meat from the ham hock is so delicious!
- Stir in the ham, carrots, celery, onions, potatoes, salt, pepper, and garlic powder.
- Simmer for 30 minutes more.
- Stir in the parsley. Add extra parsley to garnish the top of each serving if you'd like.
- CROCKPOT DIRECTIONS:
- Mix all ingredients except the parsley in a crockpot. Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours. Remove the ham hocks and cut up the meat to add to the soup. The broth comes out thinner in the crockpot. So raise the heat to HIGH and wait about 10 minutes until you see a slow boil. To thicken it, make a slurry of ½ cup flour and ½ cup broth. Mix it into the soup.