Rating: 3.5 stars
57 Ratings
  • 5 star values: 15
  • 4 star values: 18
  • 3 star values: 10
  • 2 star values: 10
  • 1 star values: 4
Real Simple

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Credit: Amy Neunsinger

Recipe Summary test

hands-on:
15 mins
total:
3 hrs 45 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

270 calories; calories from fat 14%; fat 4g; saturated fat 1g; sodium 240mg; carbohydrates 41g; fiber 15g; sugars 6g; protein 20g.
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