Classic Split Pea Soup

This classic split pea soup recipe is warm, hearty, and full of flavor. Made with simple ingredients, it's perfect for a cozy meal on a cold day. The soup is thick, creamy, and has a delicious smoky flavor from the ham hock. Serve it with crusty bread for a satisfying and comforting meal.

Ingredients

• 1 pound dried split peas
• 1 ham hock
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves of garlic, minced
• 6 cups chicken or vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. Rinse the split peas and pick out any debris. Set them aside.
2. In a large pot, add the ham hock, chopped onion, diced carrots, diced celery, and minced garlic. Sauté the vegetables over medium heat until they start to soften, about 5-7 minutes.
3. Add the split peas, chicken or vegetable broth, bay leaves, and dried thyme to the pot. Season with salt and pepper.
4. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about an hour, or until the split peas are tender and the ham hock is falling off the bone.
5. Remove the bay leaves and discard. Take out the ham hock from the pot and shred the meat. Discard the bone and any excess fat.
6. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.
7. Return the shredded ham back to the pot and stir to combine. Taste the soup and adjust the seasoning if needed.
8. Simmer the soup for another 10-15 minutes to allow the flavors to meld together.
9. Serve the split pea soup hot with crusty bread or croutons for added crunch.

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