Ham and Split Pea is a soup combination that is eaten and enjoyed the world over. While it is a soup that can be made throughout the year, most people make it just after the Christmas holidays when that big ham bone is around.
Ham hocks are also traditionally used to make this soup. You can use either yellow or green split pea to make this soup.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: Serves 4
- 2 Tsp oil
- 1 1/2 cups diced onions
- 1 1/2 cups diced carrots
- 1 1/2 cups diced celery sticks
- 4 sprigs fresh thyme, divided
- Salt and pepper to taste
- 1 1/2 lb. ham hocks
- 1 cup yellow split peas, washed and drained
- 8 - 10 cups water
- 1/3 cup sliced green onions, white and green parts
I used a pressure cooker to make this soup. Feel free to use a regular large pot. If using a pot, you will need to use more water and have a longer cooking time.
Heat oil in pressure cooker
Add onions, carrots, celery and 2 sprigs of thyme along with salt and pepper to taste and saute the vegetables. Cook over low heat for 5 minutes until the vegetables have softened.
Add ham hock(s) and stir with vegetables. Cook for 5 minutes.
Stir in split peas and cook for 3 - 4 minutes
Turn heat to high and add remaining thyme and 8 cups of water if using a pressure cooker. 10 cups if using a regular pot. Stir. cover pressure cooker and pressure for 20 - 25 minutes (time begins from the first whistle). If using a pot, cover, bring to a boil and reduce to simmer and let cook for 1 - 1 1/2 hours or until the meat starts to fall off of the bones, the peas have melted and the veggies are very soft.
Remove the ham hock(s) from the soup and chop or shred the meat. Return the meat to the pot, check the soup for seasoning and adjust if necessary.
Stir in green onions and serve.