Amazing Split Pea Soup

There’s a reason split pea soup has been a winter staple for generations. With six ingredients and a single pot, you get a soup with the body of a stew and the smoky depth of properly cured pork, all from a half-pound bag of dried legumes that costs less than a coffee.

The ham hock does the heavy work. As it simmers, the bone releases collagen that thickens the broth and the smoked meat infuses every spoonful with that unmistakable salty-smoky character. By the time the split peas have collapsed into a velvety puree, the meat has gone fall-apart tender and slips off the bone with the touch of a fork. Pull it, chop it, return it to the pot, and you have dinner.

No onions need pre-sautéing here. Everything goes in the water at once and cooks together, the long simmer melding the flavors without any browning step.

Pro Tips

• Rinse the split peas in a colander first and pick through for any small stones; dried legumes occasionally contain debris.
• Don’t add extra salt at the start. The ham hock is heavily salted and will season the broth as it cooks.
• Stir occasionally and watch the bottom; thick pea soup loves to scorch.
• The soup thickens dramatically as it cools. Thin with hot water or stock when reheating.

Variations

• Add a chopped carrot and celery stalk with the onion for a more classic mirepoix base.
• Stir in a bay leaf and a pinch of dried thyme for herbal depth.
• Substitute a smoked turkey leg or bacon ends for the ham hock if pork isn’t your preference.