American
Smoky Green Split Pea Soup
Green split peas simmered with a smoked ham hock, leeks, carrot, celery, thyme, and bay until creamy, with tender pulled ham folded back in.
8 servings · 20 minutes prep · 106 minutes cook
Ingredients
Soup
- 1 pound dried green split peas
- 1 tablespoon olive oil
- 2 medium leeks, white and pale green parts diced and washed
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 large meaty smoked ham hock
- 7 cups low-sodium chicken stock
- 4 thyme sprigs
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon Diamond Crystal kosher salt, plus more only if needed
- 2 teaspoons apple cider vinegar
Directions
Sort and Sweat
- Sort the split peas, discarding stones or damaged pieces, then rinse in a colander until the water runs clear.
- Heat the oil in a Dutch oven over medium. Cook the leeks, carrots, and celery with a pinch of the measured salt until softened but not brown, 8 minutes. Add the garlic and cook 1 minute.
Simmer the Soup
- Add the peas, ham hock, stock, thyme, bay leaf, and black pepper. Bring just to a boil, skim any foam, then reduce to a gentle uncovered simmer.
- Cook, stirring more frequently as the soup thickens and scraping the bottom, until the peas are collapsing and the ham is tender, 75 to 95 minutes. Add a splash of water if the peas mound before they are fully tender.
Shred and Finish
- Remove the ham hock, thyme stems, and bay leaf. When safe to handle, discard skin, bone, and large fat pockets; shred the meat. If a creamier soup is desired, blend only 2 cups / 475 ml of soup and return it to the pot.
- Fold in the ham, add the remaining 1/2 teaspoon salt only after tasting, and stir in the cider vinegar. Simmer 2 minutes, then ladle into warm bowls.
