Split Pea Soup is my husband’s favorite soup. We’ve been married 25 years. I learned that split pea soup is his favorite one month ago. You’d think he might have mentioned it. Just when you think you know a guy. . .
This is my split pea soup. I think it is the best. Actually, I think it is tied for the best. It is tied with the split pea soup that Kalisa’s husband makes. His soup is delicious, and is quite different from mine. My soup is rustic and down-home, and incorporates some of the southern influences I grew up with. Fred’s soup is smooth and refined and more of a gourmet experience. Maybe some day we can have a split pea cook-off.
A complete printable recipe for this soup is available at the bottom of this post.
Gather the ingredients
If you’ve never made split pea soup, it might challenging to find some of the ingredients. Split peas are in the dried bean portion of the grocery store.
Smoked ham hocks should be available at your local grocery, but you might have to order them from your butcher. Ideally you want some with some meat on them.
Skim the foam
Place the peas, water and ham hocks in a stock pot, and bring to a boil. A foamy residue will form at the top; this is due to the starch in the peas. Use a spoon to skim it off. Add water roughly equal to the amount you skimmed off.
Add herbs and onion
Add marjoram, thyme, chopped onions and a whole onion, peeled, and studded with a few cloves.
Bring to a boil, then simmer, covered, on low heat for one hour.
Add remaining veggies and ham
Add carrots, celery, parsley, cubed ham, and salt and pepper. Cook, covered, over low heat, for about 30 minutes, until peas are very tender.
Pull out the hocks and whole onion
Remove the whole onion and discard. Pull out the ham hocks, and use a sharp knife to cut out any meat. Cut the meat into small pieces and return to the soup. Discard the remainder of the hock.
Salt and pepper to taste. (Sometimes the ham hocks can be salty, and you won’t need much salt. Other times they aren’t as salty, and some kosher salt will really enhance the soup.) Enjoy!
For more of our favorite soups, please see:
- Instant Pot Ham & Bean Soup
- No harm, just fowl. . . simply the BEST chicken noodle soup
- I’ve Got a Feeling I Need Some Black-Eyed Peas on New Year’s Day
- Crockpot Taco Soup
- 1 lb package dried split peas
- 3 or 4 smoked ham hocks
- 8 ounces cubed ham
- 8 cups water
- 2 medium onions, chopped, plus 1 medium onion peeled and studded with 4 whole cloves
- 1 tsp marjoram
- 1/2 tsp thyme
- 1 1/2 cups chopped carrots
- 4 celery ribs, chopped
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- Place water, peas and ham hocks in a large stockpot. Bring to a boil over high heat. Skim off the foamy white residue that forms on the surface.
- Add chopped onion and whole peeled onion studded with cloves, marjoram and thyme. Simmer, covered, for 1 hour.
- Add carrots, celery, parsley, cubed ham and salt and pepper. Simmer, covered, for 30 minutes, until beans are very tender.
- Remove whole onion and discard.
- Remove ham hocks. Using a sharp knife, cut off any meat in the hocks. Cut into small pieces and return the ham to the pot. Discard the remainder of the hock.
- Season with salt and pepper.