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Yellow Split Pea Soup with Ham Hocks and Collard Greens

Yellow Split Pea Soup with Ham Hocks and Collard Greens

5 from 1 vote
This Yellow Split Pea Soup features tender pieces of ham and ribbons of toothsome collard greens swimming in a velvety thick, golden stock.
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Prep Time 25 minutes
Cook Time 3 hours
Servings: 8
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 3 stalks celery
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 4 medium-sized carrots peeled and chopped
  • 4 cloves garlic minced
  • 12 cups water
  • 454g (1lb) dried yellow split peas
  • 12-14 black peppercorns
  • 3-4 sprigs fresh thyme
  • 8-12 whole cloves
  • 2 bay leaves
  • 1 large smoked ham hock
  • 1 bunch collard greens stalks removed, coarsely chopped
  • ¼ cup red wine vinegar optional

Equipment

  • 1 Large dutch oven
  • 1 small piece of cheesecloth
  • Butcher's Twine

Method
 

  1. Remove the leaves from the celery stalks and cover them. Transfer to the fridge and chill until the soup is ready to serve. Coarsely chop the celery stalks and set them aside.
    3 stalks celery
  2. Heat the olive oil in a large dutch oven over medium heat until shimmering. Add the onions, carrots, and celery. Sauté until slightly softened. Add the garlic and saute for a minute more. Pour in the water and the split peas and bring the mixture up to a boil.
    3 stalks celery , 2 tbsp olive oil, 1 yellow onion, 4 medium-sized carrots, 4 cloves garlic, 12 cups water, 454g (1lb) dried yellow split peas
  3. While you’re waiting for the mixture to come to a boil, place the peppercorns, cloves, and thyme in the center of a small piece of cheesecloth. Wrap the cloth around the spices to form a bundle and secure it with a piece of butcher’s twine.
    12-14 black peppercorns, 3-4 sprigs fresh thyme, 8-12 whole cloves
  4. When the soup comes to a boil, reduce to a simmer and add the spice bundle, bay leaves, and ham hock. Cover and simmer the soup for 2-3 hours or until the ham is falling off of the bone. ** 
    2 bay leaves, 1 large smoked ham hock
  5. Remove the spice bundle, bay leaves, ham hock bone, and skin from the pot and discard. Taste and season the soup accordingly. ***  Stir in the collards and simmer the soup for another 30 minutes or until the greens are tender. Take the soup off of the heat and stir in the vinegar if using.
    1 bunch collard greens, ¼ cup red wine vinegar
  6. Spoon the soup into bowls and garnish with the celery leaves you set aside earlier. Serve immediately with fresh ground pepper and crusty bread. 

Notes

** Make sure you check in on the soup every 20-30 minutes to give it a stir. If the soup gets too thick and the ham hasn’t reached its falling apart stage, add another cup of water and continue to simmer.  You can carry on doing this until the ham is where you want it.
*** Make sure you taste the soup frequently and add salt according to your taste. Some ham hocks are saltier than others, so you may not have to add that much salt.