Ultimate Split Pea Soup with Ham Bone: Hearty and Delicious Recipe!

ham hock

🥗Healthier: smoked turkey leg

💰Cheaper: pork shoulder

Smoked turkey leg offers a lower-fat alternative while still imparting flavor.

split peas

🥗Healthier: green lentils

💰Cheaper: dried chickpeas

Green lentils cook similarly and are often less expensive.

Roughly chop 1 onion and 1 carrot (do not peel).

Cut 2 celery stalks and add to the bowl with the chopped onion and carrot.

Roughly cut the green part of 1 leek and wash it separately in water to remove sand.

Slice 1 head of garlic in half and add it to the bowl with the vegetables.

In a pot, add 3 lb of chicken bones and the prepared vegetables.

Add 3 bay leaves, 1/4 bunch of parsley, 10 peppercorns, and 10 juniper berries to the pot.

Pour in 10 cups of cold filtered water, bring to a boil, then reduce heat to low and simmer for 1.5 hours.

After 1.5 hours, remove the vegetables and chicken bones from the pot using a colander.

Strain the stock with a mesh strainer and set aside.

Preheat a pot to medium-high heat and pour in some vegetable oil.

Add diced onion, celery, and carrot to the pot and sear for about 5 minutes.

Add 2 smoked ham hocks and sear for another minute.

Add 2 strings of fresh thyme, 3 bay leaves, and 8 cups of chicken stock to the pot.

Wash 1 lb of green split peas and add them to the soup along with salt and freshly ground black pepper.

Bring the soup to a boil, reduce heat to low, and let it simmer for 1.5 hours, stirring occasionally.

Cut 4 slices of sourdough bread into medium-sized cubes for croutons.

Press 2 garlic cloves into a bowl with the bread cubes, add 3 tbsp melted butter, 1 tbsp chopped fresh parsley, salt, and black pepper, and mix well.

Transfer the bread mixture to a sheet pan and bake in a preheated 375°F oven for 15 minutes, mixing after 7 minutes.

Wash, peel, and dice 1 Idaho potato and place it in a bowl of cold water to prevent discoloration.

After 1.5 hours, remove the ham hocks from the soup and let them cool for 15 minutes.

Add the diced potatoes to the soup and cook for an additional 20 minutes on low heat.

Remove the meat from the cooled ham hocks, cutting it into small pieces, including the skin for added collagen.

After 20 minutes, fish out the thyme strings and bay leaves from the soup.

Blend a couple of cups of the soup with a hand blender and pour it back into the pot for a creamy consistency.

Add the ham meat back into the soup, adjust seasoning if needed, and heat on the stove for 5 minutes.

Serve the soup in bowls, topped with croutons and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary