This ham hock and split pea soup stovetop recipe takes minutes to prepare and can simmer all afternoon. Warm, delicious and loaded in fiber and protein – it is sure to hit the spot and keep you full throughout the afternoon.
Anyone else love soup season as much as I do? Healthy, affordable, and oh-so-comforting, I love getting cozy with a warm bowl of soup as the temps drop.
Hearty, smoky and full of chunky vegetables, the best part about this Split Pea Soup with Ham is that it literally takes minutes to prepare and can sit and simmer all afternoon.
Do you brown bag it to work? Make a big batch on Sunday and bring it to work throughout the week.
Never used a ham hock? Look for them near the ham area of your meat department. They cost just pennies and are a great way to flavor soups and greens.
Don’t have one on hand? Try a few slices of bacon or ham instead. A little smoky, salty flavor will enhance the whole pot. Looking to do a slow cooker version instead? Take a look at this recipe.
Your spoon is waiting.
Can pork hocks be used instead of ham hocks?
Yes. Either will work.
Split Pea Soup With Ham Hocks
- Saute carrots, onion and celery in a large soup pot over medium high heat using non stick spray.
- Season with salt and pepper before adding oregano, bay and garlic.
- Saute 60 more seconds then add peas and ham hock.
- Season with a bit more salt and pepper then add in broth and water. Bring to a boil then simmer for 45 minutes until peas are tender.
- Check for seasoning and add salt or pepper if needed.
- Remove ham hock and bay leaves before serving with a splash of balsamic on top to taste.
Looking for more tasty soup recipes? Check out my Pinterest Board!