Split Pea Soup

I have a friend that I make a pot of split pea soup for on her birthday every year. Usually it is the only batch of split pea I make. This December has been colder than usual so I decided to make another batch of split pea soup. I like to take standard recipes and find ways to add to the flavor and the complexity of the dish without changing it so much that it becomes something else. What usually brings on the change is something in my fridge that needs to be used that I thought would enhance the flavor of the dish. It just happened that I had some leftover fennel and that I had several overripe tomatoes that I thought would be good in split pea soup. I also had a leek that I wanted to use up as well. I love the flavor that the tomatoes brought to the soup but I have to warn you that the soup turns orange! So that is probably why you do not find tomatoes in most split pea recipes.

I like to brown all the vegetables first so that they get a more complex flavor. I then add my ham hock to the vegetables, I love to go to Dittmer's to get a freshly smoked ham hock for my split pea soup. It is just the right amount of smokey and salty.


I then add the split peas. I let my peas soak for about 12 hours, I rinse them a couple of times and then add them to the pot.  I am a big fan of  Savory Choice broths. I try to keep chicken, beef and turkey in stock in my cupboard. They come in flavor packets so you are not paying for water and carrying home bulky packages. They can be a little hard to find but my local Whole Foods has stocked up for the holiday season.
Finally everything is in the pot and it is time to put the split pea soup on a slow simmer and let it cook for about 2-3 hrs. I hope you enjoy it!





Split Pea Soup Recipe

2 C split peas
2 Carrots, sliced
4 Med tomatoes diced
1 Med red onion dices
1 leek diced
1 fennel bulb diced
8-10 cloves of garlic diced
2 packets of Savory Choice Chicken Broth
8-10 Cups of water
3 bay leaves
1 ham hock (1-2 lbs)
1/2 C of olive oil
Salt & Pepper to taste

First soak the split peas for at least 12 hours. Then rinse and drain them.  In a large stock pot over medium heat, add the olive oil.  Then add all of the vegetables, salt and pepper and then stir until browned about 15 mins. Add the water and chicken broth and then the ham hock. Add the soaked peas and the bay leaves. Cover and turn down the heat to low.  Simmer on the stove for about 2-3 hrs. Checking on it every 15-20 mins to stir the pot.  Remove the ham hock from the finished soup and cut up into bite size pieces and return to the pot.  Serve the soup with your favorite bread.  It is even better the next day. Please Enjoy.