Ingredients Jump to Instructions ↓

  1. 2 Tsp oil

  2. 1 1/2 cups diced onions

  3. 1 1/2 cups diced carrots

  4. 1 1/2 cups diced celery sticks

  5. 4 sprigs fresh thyme, divided

  6. Salt and pepper to taste

  7. 1 1/2 lb. ham hocks

  8. 1 cup yellow split peas, washed and drained

  9. 8 - 10 cups water

  10. 1/3 cup sliced green onions, white and green parts

Instructions Jump to Ingredients ↑

  1. I used a pressure cooker to make this soup. Feel free to use a regular large pot. If using a pot, you will need to use more water and have a longer cooking time.

  2. Heat oil in pressure cooker Add onions, carrots, celery and 2 sprigs of thyme along with salt and pepper to taste and saute the vegetables. Cook over low heat for 5 minutes until the vegetables have softened.

  3. Add ham hock(s) and stir with vegetables. Cook for 5 minutes.

  4. Stir in split peas and cook for 3 - 4 minutes Turn heat to high and add remaining thyme and 8 cups of water if using a pressure cooker.

  5. cups if using a regular pot. Stir. cover pressure cooker and pressure for 20 - 25 minutes (time begins from the first whistle). If using a pot, cover, bring to a boil and reduce to simmer and let cook for 1 - 1 1/2 hours or until the meat starts to fall off of the bones, the peas have melted and the veggies are very soft.

  6. Remove the ham hock(s) from the soup and chop or shred the meat. Return the meat to the pot, check the soup for seasoning and adjust if necessary.

  7. Stir in green onions and serve.


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