This is a print preview of "Split Pea Soup with Smoked Ham Hocks" recipe.

Split Pea Soup with Smoked Ham Hocks Recipe
by Bob Vincent

Split Pea Soup with Smoked Ham Hocks

Split Pea soup is a good weeknight meal. My wife and I eat legumes once a week. Usually on Monday. I make large batches and freeze them in containers that will serve the two of us. Most legumes freeze reasonably well. Legumes are economical and good for you. Served with a salad they make for a warming meal as cooler weather comes on. Wine: Charles Shaw "Two Buck Chuck" Merlot for a economical and healthy meal.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 12

Goes Well With: Green Salad

Wine and Drink Pairings: Merlot


  • 2 lb split peas, rinsed
  • 2 lb smoked ham hocks, split
  • 4 cup chicken stock
  • 4 oz. celery, diced
  • 4 oz carrot, diced
  • 1 large oniion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, pressed and minced
  • 2 tsp Thyme
  • 2 tsp Marjarom
  • salt/pepper to taste
  • 2 Tbs Olive oil
  • Water


  1. Heat a large pot and add oil when hot. Sweat celery, carrot, bell pepper and onion on medium heat until translucent. Add garlic and cook for another minute. Add chicken stock, ham hocks, split peas and herbs to pot. Add enough water to cover ham hocks and peas. Cover and bring to a low simmer. Cook for about 1 hour stirring occasionally so that nothing sticks to the bottom of the pot. Remove ham hocks and cool briefly. Remove meat from the bone and chop into small pieces. Return chopped ham to pot and simmer uncovered to the consistency you desire. Add salt/pepper to taste. Soup is ready to serve.