Smoked Pork Split Pea Soup
Slow-simmered split pea soup with smoky ham hock and bacon, finished with tender carrots and celery. Warming, hearty, and deeply flavorful—a classic that gets better the next day.
- Total time
- 95 min
- Servings
- 6
- Calories
- 384
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Chop bacon into 1/2-inch pieces. Dice onion, carrot, and celery; set aside separately.
Step 2
Cook bacon in a large pot over medium until edges curl, about 4 minutes. Drain on paper towels; set aside.
Step 3
Sauté onion, carrot, and celery in bacon fat until onion turns translucent, 5–6 minutes.
Step 4
Stir in split peas and coat with the fat for 1 minute, then pour in broth.
Step 5
Add ham hock, bay leaves, and thyme. Bring to a boil, then reduce to low and cover partially.
Step 6
Simmer 60–70 minutes, stirring occasionally, until peas break down and soup thickens.
Step 7
Remove ham hock and bay leaves. If meat remains on hock, shred and stir back in; discard bone.
Step 8
Taste and adjust salt and pepper. Stir in reserved bacon.
Step 9
Ladle into bowls. Top with fresh cracked pepper if desired; serve hot.
Tools you’ll need
- large heavy-bottomed pot (6–8 quart minimum)
- wooden spoon
- cutting board
- chef's knife
- measuring cups and spoons
- ladle
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