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Split Pea, Ham, and Leek Soup

Makes: 8  servings Prep 25 mins Start to Finish 1 hr 35 mins
Split Pea, Ham, and Leek Soup


  • 3 tablespoons  olive oil
  • 1 pound  leeks, white and pale-green parts only, chopped
  • 2 carrots, chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, finely chopped
  • 1 1 1/2 - 2 pound  smoked ham hock
  • 1 1 pound package dried yellow split peas
  • 1 bay leaf
  • 3 sprigs fresh thyme


1. Heat oil in a 6-quart pot over moderate heat. Add leeks, carrots, and celery, season with salt and pepper, and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add 3 quarts water and remaining ingredients; simmer, loosely covered, until split peas are very tender, about 1 hour.

2. Remove and discard bay leaf and thyme sprigs. Transfer ham hock to a cutting board. Puree soup in small batches in blender until smooth. Transfer to a clean pot. Remove skin and fat from ham hock. Pull meat from bone and shred into bite-size pieces. Add 3/4 of ham to soup and reheat over moderate heat, stirring occasionally; salt and pepper to taste.

3. To serve, ladle soup into bowls and garnish with remaining ham. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)290,
  • Fat, total(g)7,
  • chol.(mg)10,
  • sat. fat(g)1,
  • carb.(g)41,
  • fiber(g)4,
  • pro.(g)19,
  • sodium(mg)328,
  • Percent Daily Values are based on a 2,000 calorie diet