Gluten-Free Split Pea Soup with Ham

Ingredients

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• 1 lb dried green split peas, rinsed and picked over
• 1 smoked ham hock (about 1 1/4 lb)
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 8 cups water or low-sodium gluten-free chicken broth Shop
• 1 tbsp olive oil
• 1 tsp dried thyme Shop
• 2 bay leaves Shop
• 1/2 tsp black pepper
• 1 tsp kosher salt, or to taste
• 1 tbsp apple cider vinegar Shop

Instructions

1. 1 Heat the oil in a large pot over medium heat. Cook the onion, carrot, and celery for 6 to 8 minutes until softened, then stir in the garlic for 30 seconds.
2. 2 Add the split peas, ham hock, water or broth, thyme, bay leaves, and pepper. Bring to a boil, skim any foam, then cover partly and simmer for 60 to 75 minutes, stirring every 15 minutes so the peas do not stick.
3. 3 When the peas have collapsed and the soup is thick, lift out the ham hock. Pull the meat off the bone, chop it, and return it to the pot. Discard the skin, bone, and bay leaves.
4. 4 For a smoother soup, blend half of it with an immersion blender. Stir in the vinegar and season with salt only after tasting, since the hock is salty.

Nutrition (per serving)

Tips & Notes

• The soup thickens a lot as it cools. Thin with water or broth when reheating.
• No need to soak split peas, but do rinse and check for small stones.
• Freezes well for up to 3 months.

Common questions