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Smoked Ham Soup

Smoked Ham Soup

This Smoked Ham Soup transcends mere comfort food, offering a symphony of savory depth, tender vegetables, and the unmistakable, rich smokiness of quality ham. It’s a robust, satisfying meal that warms from the inside out, engineered for maximum taste impact with minimal fuss.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Smoked Ham Hock or Shank: 2-3 pounds
  • Dried Split Peas: 1 pound, gree
  • Carrots: 2 large, peeled and diced
  • Celery Stalks: 3, diced
  • Yellow Onion: 1 large, finely diced
  • Garlic: 4 cloves, minced
  • Chicken or Vegetable Broth: 8 cups
  • Bay Leaves: 2
  • Dried Thyme: 1 teaspoo
  • Black Pepper: 1/2 teaspoo
  • Olive Oil: 2 tablespoons
  • Fresh Parsley: 1/4 cup, chopped
  • Salt: To taste
  • Apple Cider Vinegar: 1 teaspoon (optional)

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 7-10 minutes until softened.
  2. Stir in minced garlic and dried thyme. Cook for another minute until fragrant.
  3. Rinse split peas under cold water. Add split peas, broth, smoked ham hock, and bay leaves. Ensure ham is submerged.
  4. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, stirring occasionally, until peas are tender and ham is falling off the bone.
  5. Remove ham hock and bay leaves. On a cutting board, shred ham meat and discard bones, skin, and fat.
  6. Return shredded ham to the pot. Season with black pepper and salt to taste. Add apple cider vinegar if desired.
  7. Garnish with chopped parsley before serving.

Notes

Use bone-in smoked ham for the best flavor. Rinse split peas thoroughly. Adjust seasoning after simmering.