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Classic Split-Pea Soup

Split-Pea Soup
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Serves 6| Hands-On Time: | Total Time:



  1. Rinse the ham hock and place it in a large saucepan or Dutch oven along with the broth, split peas, carrots, celery, onion, garlic, bay leaf, thyme, and 1 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the vegetables are very tender, 3 to 3½ hours.
  2. Remove and discard the bay leaf. Transfer the ham hock to a plate and let sit until cool enough to handle, at least 10 minutes. Shred the meat and stir it into the soup.
April, 2006

Nutritional Information

  • Per Serving
  • Calories 270Calories From Fat 14%
  • Fat 4g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 240mg
  • Carbohydrate 41g
  • Fiber 15g
  • Sugar 6g
  • Protein 20g
What does this mean? See Nutrition 101 .

Quick Tip

Sliced bacon
Look for ham hocks in the meat case, near the bacon. If you can't find one, substitute ½  pound diced bacon. Fry it in the saucepan before adding the broth.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.