Classic Split Pea Soup

Instructions

1. 1

   Rinse the Green Split Peas under cold water in a Sieve, picking out any small stones or shriveled peas. Set aside. No soaking is required.

2. 2

   In a large Dutch Oven or heavy-bottomed Pot, melt the Butter over medium heat. Add the diced Yellow Onion, Celery, and Carrots. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.

3. 3

   Add the minced Garlic and cook, stirring constantly, for 1 minute until fragrant.

4. 4

   Add the rinsed Green Split Peas, Smoked Ham Hock, Low-Sodium Chicken Broth, Water, Bay Leaves, Thyme, Black Pepper, and Smoked Paprika (if using). Stir to combine.

5. 5

   Bring the soup to a boil over high heat, then reduce the heat to low. Skim off any foam that rises to the surface during the first few minutes of simmering.

6. 6

   Cover the Pot partially (leave the lid slightly ajar) and simmer on low heat, stirring every 20 minutes to prevent sticking on the bottom, until the Green Split Peas have completely broken down and the soup is thick and creamy, about 90 minutes.

7. 7

   Remove the Smoked Ham Hock and Bay Leaves. Transfer the Smoked Ham Hock to a Cutting Board, let it cool for a few minutes, then pull off any meat and shred it into bite-sized pieces. Discard the bone, skin, and fat.

8. 8

   Stir the shredded ham back into the soup. Taste and season with Kosher Salt and more Black Pepper as needed. If the soup is thicker than you like, stir in a splash of Water or Low-Sodium Chicken Broth to reach your preferred consistency.

9. 9

   Ladle into bowls, garnish with fresh chopped Parsley, and serve with Crusty Bread for dipping.

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