Split Pea Soup with Smoked Ham Hock (SHELLFISH-FREE)

Ingredients

• 1 lb Dried split peas
• 1 large Smoked ham hock
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 2 cloves Garlic
• 8 cups Chicken broth
• 1 Bay leaf
• 1/2 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 1 lb of dried split peas in a colander and rinse them thoroughly under cold running water until the water runs clear.
2. 2In a large heavy-bottomed pot or Dutch oven, combine the rinsed 1 lb of dried split peas, 1 large smoked ham hock, 2 medium carrots cut into 1/2-inch pieces, 2 stalks of celery cut into 1/2-inch pieces, 1 medium onion cut into 1/2-inch pieces, 2 cloves of garlic minced, 8 cups of chicken broth, 1 bay leaf, and 1/2 teaspoon of dried thyme.
3. 3Increase the heat to high and bring the contents of the pot to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for 2 to 3 hours. The soup is ready when the split peas are very tender and have started to break down, and the meat on the ham hock is easily falling off the bone.
4. 4Carefully remove the 1 large smoked ham hock from the pot using tongs. Place it on a cutting board. Once cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat or skin. Return the shredded meat to the pot.
5. 5Stir the shredded meat back into the soup. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.
6. 6Remove and discard the 1 bay leaf from the soup before serving.
7. 7Serve the split pea soup hot.

Related Guides