Yellow Split Pea Soup with Ham Hocks

Western.Chefs's picture

Jan. 10, 2012


Quick cooking split peas 1 Pound (2 cups, yellow or green)
Water 3 Quart
Salt pork/Bacon 1/8 Pound , coarsely chopped to make 1/3 cup
Coarsely chopped green onion 1/2 Cup (8 tbs)
Coarsely chopped celery 1/2 Cup (8 tbs)
Coarsely chopped onion 1 Cup (16 tbs)
Smoked ham hocks 32 Ounce (4 pieces, 8 ounce size)
Parsley sprigs 2
Bay leaf 1
Dried rosemary leaves 1/8 Teaspoon
Salt To Taste
Chopped parsley 1 Tablespoon



1. In a 6-quart kettle, combine peas and water and bring to boiling.

2. Reduce heat and simmer, covered for 45 minutes.

3. In a small skillet, saute salt pork several minutes.

4. Add green onion, celery and onion and saute stirring until onion is golden-€”takes about 5 minutes.

5. Wipe ham hocks with damp paper towels and add to kettle along with salt pork and sauteed vegetables, parsley sprigs, bay leaf, rosemary and 1 teaspoon salt.

6. Bring back to boiling and simmer reducing heat covered for 2 hours until ham hocks are tender and meat begins to fall off bones.

7. Remove from heat and lift out ham hocks with slotted utensil, to cool.

8. Remove meat from the bones and discard the skin, fat and bones.

9. If any skim fat from soup, put soup with vegetables through coarse sieve, pureeing vegetables and pour back into kettle.

10. Add meat from ham hocks and reheat slowly, stirring occasionally, until heated through.

11. Add salt to taste and heat the soup 5 minutes longer.


12. serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1120Calories from Fat 547

 % Daily Value*

Total Fat 61 g93.8%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 562 mg23.42%

Total Carbohydrates 85 g28.3%

Dietary Fiber 30 g120%

Sugars 13 g

Protein 64 g128%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet