December 2014
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    Winter Comfort Foods: Split Pea Soup with Ham Hock

    Winter brings a chill and wetness that can only be cured with some TLC and homemade comfort food. When I think of winter foods I think of soup first. Here is a simple recipe for hearty, rich, and savory Split Pea Soup that I love to get cozy with when it’s continually cold and wet outside.

    For those like me who never had it growing up, I have to admit that the first time my wife first decided to make the soup a few years ago, it sounded to me like Beef Stroganoff and Liver & Onions other foods that never appealed to me. But I dutifully tried it, and after the first bite ate 2-3 bowls in succession. Trust me, it’s amazing. You won’t regret investing some time and making this soul-nourishing soup.

    Split Pea SoupRecipe for Split Pea Soup with Ham Hock

    Serves: 4 – 6 people

    Prep time: 20 minutes + overnight soaking of peas.

    Cooking time: 2-2 ½ hours

    Ingredients you’ll need:

    2 ¼ cups of dried split peas
    2 quarts of cold water
    1 ½ pound ham bone
    2 onions, thinly sliced
    ½ tsp of salt
    ¼ tsp ground black pepper
    1 pinch dried marjoram
    3 stalks celery, chopped
    3 carrots, chopped


    1. The night before, in a large pot, cover peas with 2 qts water in a large pot and soak overnight. If overnight soaking is not an option just simmer the peas for a couple of minutes and then soak for an hour.
    2. Once the peas are soaked, add the ham bone, onion, salt, pepper, and marjoram. Cover, bring to a boil and simmer for 1 ½ hours, stirring occasionally.
    3. Remove the ham bone and cut off the meat on a cutting board. Dice the meat and add it back into the soup.
    4. Add celery, carrots, and potatoes. Cook slowly for 30 – 40 minutes, until the vegetables are tender.
    Serve with baguette or rustic bread. It’s also great with any dark Porter or Winter Warmer ale.

    You can view the full recipe at

    Bon appetit!

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