| Prep Time | 20 minutes |
| Cook Time | 1.5 hour |
| Servings |
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Ingredients
- 1-1.5 lb ham hock cut in half (can substitute with leftover ham bone)
- 1 yellow onion medium, diced
- 2 carrots diced
- 1 stalk celery diced
- 1/2 jalapeno seeds removed, diced finely
- 3 cloves garlic minced
- 16 oz split peas rinsed and small debris removed
- 7 c chicken stock
- 3 strips bacon
- 1/4 c heavy cream
- extra ham pieces chopped (optional)
- chopped parsley to garnish
Ingredients
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Instructions
- Heat a large soup pot or dutch oven on medium-high heat. Add a drizzle of oil and sear the ham hock, 3 minutes per side. Remove from pot and set aside.
- Add onion, carrot, celery, and jalapeno, and cook until soft, 4-5 minutes. Add garlic and cook an additional 1 minute.
- Place ham hock back into the pot and add about 2/3 of the split peas. Cover with chicken stock and bring to a boil.
- Reduce heat to low and cover. Simmer, stirring occasionally, for 1 hour.
- Add the remaining split peas and cook for another 30 minutes.
- Remove from heat and add the heavy cream, stirring to combine. If you prefer a smooth texture, add soup to blender or food processor and blend until smooth.
- If using extra ham pieces, mix those into the soup. Garnish with chopped bacon and parsley. Serve warm.
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