This is the kind of soup that fills the house with comfort. It’s humble, deeply savory, and somehow even better the next day. A frozen ham hock works beautifully here, and patience is rewarded with a silky, satisfying bowl.
Ingredients for the split pea soup
3½ pounds (total) ham hock(s) and frozen is fine – you may have to buy two of them to equal 3½ lbs
1 pound dried green split peas, rinsed well
1 large onion, finely chopped (about 1 cup)
2 to 3 carrots, finely chopped (about 1 cup) 
3 celery stalks, finely chopped
5 cloves garlic, minced
2 bay leaves
1 sprig fresh thyme (or ½ teaspoon dried)
8 to 9 cups water
Black pepper, to taste
Salt, only if needed at the end
Optional: Liquid smoke, ¼ teaspoon total
Directions
Add the ham hock, split peas, onion, carrots, celery, and garlic to a large heavy pot. This is a cold start, which helps extract flavor and collagen slowly. Add the bay leaves and water, then bring the pot up to a gentle simmer over medium heat. As soon as it reaches a steady simmer, reduce the heat to low and cook uncovered for about two hours, stirring every 20 to 30 minutes. Skim any foam that rises to the surface during the early part of cooking.
When the ham hock is tender and the meat pulls away easily, remove it from the pot and let it cool briefly. Cut or shred the meat from the bone, discarding the skin, fat, and bone. Return the meat to the soup.
Add black pepper and the liquid smoke if you have that, stirring well. Taste the soup before adding any salt, as ham hocks often provide plenty of natural saltiness. If needed, adjust seasoning lightly at the end. Remove the bay leaves. I use an Immersion Blender on mine and just hit it about 6 to 8 times – don’t blend all of it because you want chunks of ham and carrots etc. But a quick blend makes the consistency nicer and thicker.
Serve warm with crusty sourdough bread or a fresh green salad. Keep in mind that this soup thickens significantly overnight, so plan to add a splash of water when reheating. Like most good soups, it’s even better on day two and freezes beautifully for 2-3 months. You can also make it ahead and store it in the fridge (tightly covered) for about 3 days before serving it – you’ll need to add water to thin it though.
If you’d like to make Split Pea Soup in your slow-cooker, get the recipe for Crock Pot Split Pea Ham Soup.
Ever wonder what a ham hock was? It’s essentially a bone! You can read THIS if you want to learn more.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
