Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, diced (approx. 1 ½ cups / 175g)
  • 2 carrots, diced (approx. 1 cup / 125g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 8 cups chicken broth (1.9 liters)
  • 1 pound (450g) dried green split peas, rinsed
  • 1 bay leaf
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 smoked ham hock (approx. 1 lb / 450g) or 1 cup diced cooked ham (approx. 150g)
  • Fresh parsley, chopped
  • Croutons

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Pour in chicken broth and add the rinsed split peas, bay leaf, thyme, and smoked paprika.
  3. If using a ham hock, add it to the pot.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes to 2 hours, or until the split peas are tender and have broken down, stirring occasionally.
  5. If using a ham hock, remove it from the pot. Let it cool slightly, then shred the meat from the bone and discard the skin, fat, and bone. Return the shredded ham to the soup. If using diced ham, add it now.
  6. Season the soup with salt and pepper to taste. Add more broth if the soup is too thick.
  7. Ladle the soup into bowls. Garnish with fresh parsley and croutons, if desired.