Hearty Yellow Split Pea Soup with Ham
This comforting and hearty yellow split pea soup is inspired by my French-Canadian grandmother's traditional recipe. While she preferred green split peas, I find that the vibrant yellow adds a lovely warmth to the dish. The smoky flavor of the ham hock enriches the soup, while the combination of vegetables brings both texture and nutrition. This soup is perfect for chilly days and best served with a slice of homemade bread for a complete meal. Plus, the optional roux adds a creamy texture that helps keep the soup from separating, making it even better for leftovers!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Ham Hock
1 (About 1/2 lb, whole)
Yellow Split Peas
1 lb (Rinsed and drained)
Water
10 cups (Cold)
Bay Leaf
1 (Whole)
Onion
1 (Chopped)
Carrots
2 (Peeled and diced)
Celery
3 stalks (Diced, including leaves)
Thyme or Savory
1 teaspoon (Dried)
Salt and Black Pepper
To taste (N/A)
Butter
2 tablespoons (Unsalted)
Flour
2 tablespoons (All-purpose)
Instructions
1
In a large soup pot, combine the yellow split peas and the ham hock. Pour in 10 cups of water and bring the mixture to a boil over high heat.
2
Once boiling, cover the pot and reduce the heat to low. Let it simmer gently for about 2.5 hours, stirring occasionally.
3
After 2.5 hours, add the chopped onion, diced carrots, diced celery, bay leaf, thyme (or savory), and season with salt and black pepper. Continue to simmer for an additional 30 minutes, or until the peas are tender.
4
Remove the pot from heat and take out the ham hock. Let it cool for a few minutes before stripping the meat from the bone. Finely chop the ham and return it to the pot.
5
Place the soup back on low heat while you prepare the roux. In a small skillet, melt the butter over medium heat. Add the flour and cook for about 1 minute, stirring continuously until it forms a paste.
6
Gradually add one ladle of hot soup to the roux, whisking until it’s smooth and begins to thicken. Pour the roux back into the soup pot, stirring continuously until the soup thickens to your desired consistency.
7
Taste and adjust seasoning if necessary, then serve the soup hot with thick slices of homemade bread on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for this Hearty Yellow Split Pea Soup?
This recipe is inspired by the author's French-Canadian grandmother's traditional recipe, substituting yellow split peas for green ones for added warmth.
Can I use green split peas instead of yellow?
Yes, you can use green split peas if you prefer, as they were used in the original traditional recipe.
How many cups of water are needed for this soup?
The recipe calls for 10 cups of cold water.
How long do the split peas and ham hock need to simmer initially?
They should simmer gently for about 2.5 hours.
What vegetables are included in the soup?
The soup includes one chopped onion, two diced carrots, and three diced celery stalks.
What is the purpose of adding a roux to the soup?
The roux adds a creamy texture and helps prevent the soup from separating, which is especially helpful for leftovers.
What seasonings are used in this recipe?
The seasonings include a bay leaf, one teaspoon of dried thyme or savory, salt, and black pepper.
How do I prepare the ham hock after simmering?
Remove it from the pot, let it cool, strip the meat from the bone, finely chop the ham, and return it to the soup.
How do I make the roux for this soup?
Melt 2 tablespoons of butter, stir in 2 tablespoons of flour to form a paste, then gradually whisk in a ladle of hot soup before adding it back to the main pot.
Do I need to soak the split peas before cooking?
No, the split peas only need to be rinsed and drained before being added to the pot.
What should I serve with this soup?
This soup is best served hot with thick slices of homemade bread.
Is this recipe vegetarian?
No, this version uses a ham hock, but the tags suggest that vegetarian options can be made by omitting the meat and using vegetable broth or oil.
How many carrots are required?
Two carrots, peeled and diced.
What type of butter should be used for the roux?
The recipe recommends 2 tablespoons of unsalted butter.
How many celery stalks are used?
Three stalks of celery, diced, including the leaves.
Can I use savory instead of thyme?
Yes, the recipe suggests using one teaspoon of either dried thyme or savory.
What is the total simmering time for the peas?
The total simmering time is approximately 3 hours (2.5 hours initial simmer plus 30 minutes after adding vegetables).
What weight of ham hock is needed?
A ham hock weighing about 1/2 lb is recommended.
How much flour is needed for the roux?
The recipe calls for 2 tablespoons of all-purpose flour.
What heat level should I use to boil the mixture?
Bring the mixture to a boil over high heat, then reduce to low to simmer.
Is the ham returned to the pot?
Yes, the meat is stripped from the bone, finely chopped, and then returned to the soup.
What is the consistency of the soup?
The soup is hearty and can be thickened to your desired consistency using the roux.
Does the recipe use cold or hot water initially?
It uses 10 cups of cold water.
When do I add the vegetables?
Add the onion, carrots, and celery after the initial 2.5 hours of simmering.
How long do I cook the flour and butter paste?
Cook the roux for about 1 minute while stirring continuously.
Are the celery leaves used in this recipe?
Yes, the diced celery should include the leaves.
What kind of split peas are used?
One pound of rinsed and drained yellow split peas.
How should the carrots be prepared?
The carrots should be peeled and diced.
Is the bay leaf left in the soup?
The instructions mention adding it during simmering; usually, bay leaves are removed before serving.
Does this soup work well as leftovers?
Yes, the addition of the roux helps maintain the texture, making it excellent for leftovers.