How to make it
6 steps. Take it one step at a time.
Heat the olive oil
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
7 minAdd the minced garlic
Add the minced garlic and cook for another minute until fragrant.
1 minAdd the rinsed split peas, ham hock, chicken broth, water, bay leaf
Add the rinsed split peas, ham hock, chicken broth, water, bay leaf, and dried thyme to the pot. Stir to combine.
Bring the mixture
Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 75 to 90 minutes, stirring occasionally, until the peas have broken down and the soup is thick.
1 hr 30 minRemove the ham hock from the soup
Remove the ham hock from the soup. Let it cool slightly, then shred the meat off the bone. Discard the bone and fat, and return the shredded meat to the pot.
Remove the bay leaf
Remove the bay leaf. Season with salt and pepper to taste. Serve hot.
A little kitchen wisdom
Rinsing the split peas thoroughly helps prevent excess foam. For a smoother texture, you can partially blend the soup before adding the shredded ham back in.
