Split Pea Soup with Ham Hocks

Nothing compares to a homemade version of Split Pea Soup made with ham hocks. And this one is the best I have ever tasted! Ham hocks are high in protein and collagen, and they give you other nutrients too. This is so delicious! It makes 10 servings or 2¾ quarts.

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Prep Time20

Cook Time2 30

Course: Lunch, Main Course

Cuisine: American

Servings: 10

Calories: 408

Ingredients

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

Instructions

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.

EXTRA TIP:

IT LASTS for up to a week stored in the refrigerator.

FREEZING: You can freeze this soup for 4 to 6 months. Potatoes tend to get grainy if frozen, but they are diced so small, I don't have a problem with it.

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