This large batch of soup is made with a ham hock and then topped with crispy ham pieces, so it's incredibly flavorful. Serve with crispy French bread for a hearty, comforting and cozy meal!
Split pea soup topped with crispy ham
Recipe adapted from Taste of Home
Serves about 4
- 1/2 pound green split peas (about 1/2 bag)
- 2 cups chicken broth
- 4 cups water
- 1-1/2 teaspoons olive oil
- 1/2 large onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, chopped
- 1 well-rinsed ham hock
- 2 tablespoons chopped celery leaves
- 2 tablespoons oregano
- 1 tablespoon chopped basil
- 1 bay leaf
- Salt and pepper
- In a large stockpot, add split peas, chicken broth, water, onion, celery, garlic, ham hock, celery leaves, oregano, basil and the bay leaf. Bring mixture to a simmer and cover with a lid, leaving a slight bit open to aerate. Let simmer for at least an hour or when peas are soft.
- Remove ham hock from the pot and set aside. Cut the meat off the bone and chop into bite-size pieces. Heat the olive oil over medium heat and add ham pieces. Cook until crispy. Remove from heat and let drain on a paper towel.
- Add the soup into a blender and pulse until thick and creamy. Add salt and pepper to taste.
- Pour soup into a bowl and top with crispy ham pieces.