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Split Pea Soup with Smoked Ham

Name: Split Pea Soup with Smoked Ham
Prep time: 1 h 57 min
Total time: 1 h 57 min
Cuisine: American
Ingredients: unsalted butter — 27 g; yellow onion — 110 g; carrots — 120 g; celery — 80 g; garlic — 12 g; frozen green peas — 454 g; pork hocks — 567 g; low-salt chicken broth — 1893 g; bay — 2 g; thyme — 1 g; freshly ground black pepper — 3 g; salt — 5 g; apple cider vinegar — 15 g

Split Pea Soup with Smoked Ham reads richness 5.9, umami 5.9 and allium 4.6 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 57 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.4 / 10
Sweet & Fruity — 3.8 / 10
Sour & Bright — 4.0 / 10
Bitter & Earthy — 1.8 / 10
Rich & Fat — 5.9 / 10
Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Richness 5.9 · Umami 5.9 · Allium 4.6 · Salinity 3.9 · Sourness 3.9 · Sweetness 3.5 · Earthy 1.7 · Herbaceous 1.5 · Warm Spice 1.4 · Funk & Ferment 1.2 · Fruity 1.0 · Bitterness 0.8 · Floral 0.7 · Heat 0.5

What's in it (13)

unsalted butter — 27 g
yellow onion — 110 g
carrots — 120 g
celery — 80 g
garlic — 12 g
frozen green peas — 454 g
pork hocks — 567 g
low-salt chicken broth — 1893 g
bay — 2 g
thyme — 1 g
freshly ground black pepper — 3 g
salt — 5 g
apple cider vinegar — 15 g

Time & effort: about 1 hr 57 min · effort: involved

Nutrition (per 100 g, engine-estimated): 53.7 kcal, 5.3 g protein, 2.9 g fat, 3.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Melt the butter in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and saute, stirring occasionally, until softened and the onion is translucent, 7-8 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Stir in the split peas, ham hock, broth, bay leaves, thyme, and pepper.
Increase the heat and bring the soup to a boil.
Reduce the heat to low, partially cover, and simmer, stirring every 15 minutes or so to keep the peas from scorching on the bottom, until the peas have broken down and the ham hock is fork-tender, 90-105 minutes.
Lift the ham hock onto a cutting board, let it cool for a few minutes, then shred the meat off the bone and discard the skin, fat, and bone. Return the shredded meat to the pot.
Discard the bay leaves, then mash some of the peas against the side of the pot with a wooden spoon to thicken the soup, about 1 minute.
Stir in the salt and cider vinegar, taste, and simmer 5 more minutes to let the flavors come together, adding more salt if needed.
Ladle into bowls and serve hot.

Dishes with a similar flavor shape

Southern Chicken Pot Pie with Cornbread Crust — Southern
Collard Greens — Southern
Buttermilk Chicken and Dumplings — Southern
Gołąbki (Stuffed Cabbage Rolls) — Polish
Jókai Bableves (Jókai Bean Soup with Smoked Knuckle and Csipetke) — Hungarian

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.