• 1 lb unsmoked ham hock
  • 2 Tbsp butter
  • 2 carrots peeled and diced
  • 1 rib celery diced
  • 1 medium onion diced
  • 1 3/4 cups dried yellow split peas rinsed
  • 1 bay leaf
  • 1 tsp dried savory
  • 1 tsp dried thyme
  • 4 cups chicken broth
  • 3 cups water
  • Salt and pepper, to taste


  1. Trim off and discard skin from ham hocks.
  2. In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
  3. Stir in dried split peas, bay leaf savory and thyme. Cook, stirring, for 2 minutes.
  4. Stir in 4 cups of chicken broth and 3 cups of water. Add ham hock. Bring to a boil, then reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1 1/2 – 2 hours. *NOTE: You may need to add additional water if soup gets too thick.
  5. Discard bay leaf and remove ham hock to a plate. *Note: If you prefer a thicker soup, you can blend a bit of the soup with an immerersion blender or blender. Just do a quick blend (or blend just a cup of the soup, so that you don’t end up pureeing the soup. You want it to be chunky still.)
  6. Let ham hock cool a bit, then remove any meat and add to soup. Discard the fat and bone.
  7. Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.
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