This hearty soup is a definite go-to when the weather is chilly and blustery and you need something to warm your soul. Sweet carrots, salty ham, and tangy ale balance the earthy flavor of split peas perfectly.
- 2 tablespoons butter
- 2 medium onions (finely chopped)
- 2 medium carrots (trimmed, peeled, and finely chopped)
- 2 stalks celery (trimmed and finely chopped)
- 1 medium potato (peeled and chopped)
- 2 smoked ham hocks (about 1 1/4 pounds)
- 1 package (12 ounces)green split peas (rinsed and sorted)
- 1 can bottle (12 ounces) beer (or ale)
- 6 to 8 cups water
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 2 tablespoons cider vinegar
- 1 teaspoon salt (or to taste)
- In a large 6 to 8-quart pot, heat the butter over medium heat until melted. Add the onions, carrots, and celery and cook, stirring often, until the vegetables are beginning to soften, about 5 to 7 minutes.
- Add the potato, ham hocks, split peas, beer, water, thyme, and Dijon mustard and stir well. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered and stirring occasionally, until the ham and peas are very tender, about 2 to 2 1/2 hours.
- Remove the pot from the heat. Transfer the ham hocks to a large plate and let cool. When cool enough to handle, remove and discard the bones and skin, and cut the meat into bite-size chunks. Return the meat to the pot.
- Stir the vinegar into the soup and season to taste with salt. Reheat the soup over low heat, stir occasionally, and serve with some crusty bread.
Recipe Notes and Tips
- You can refrigerate any leftovers of the split pea soup in an airtight container for up to 5 days, or freeze up to 3 months. Defrost the soup overnight in the refrigerator.
- Look for smoked ham hocks in the meat section of your grocery store. You can substitute 1 large meaty ham bone for the hocks.
- Split peas are a type of pulse, and come in green and yellow varieties. They do not require pre-soaking before using.
- Store dried split peas in an airtight container at room temperature for up to 1 year.
- Before using dried split peas they should be rinsed well and picked through to remove any pebbles.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||5 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||6 g|