Smoked Pork Hocks and Split Pea Soup with Diced Potatoes

Smoked Pork Hocks and Split Pea Soup with Diced Potatoes ingredients

• 2 lbs smoked pork hocks
• 1.5 cups green split peas
• 8 cups water
• 2 bay leaves
• 1 tbsp olive oil
• 2 medium yellow onions
• 2 medium carrots
• 2 stalks celery
• 4 cloves garlic
• 1 tsp dried thyme
• 1 lb Russet potatoes
• 1 cup frozen sweet peas
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley

How to make Smoked Pork Hocks and Split Pea Soup with Diced Potatoes

1. Rinse 1.5 cups green split peas thoroughly under cold water to remove any debris; drain well. Place the rinsed split peas and 2 lbs smoked pork hocks in a large Dutch oven or stockpot.
2. Add 8 cups cold water and 2 bay leaves to the pot. Bring the mixture to a rolling boil over high heat, then immediately reduce heat to low, cover, and simmer for 1 hour, or until the split peas begin to soften.
3. While the hocks and peas simmer, prepare the aromatic vegetables. Heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add 2 chopped yellow onions, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
4. Stir in 4 minced garlic cloves and 1 teaspoon dried thyme. Cook for 1 minute more until fragrant, then remove the skillet from heat and set the aromatics aside.
5. After the initial 1 hour of simmering, carefully remove the smoked pork hocks from the Dutch oven using tongs or a slotted spoon. Transfer them to a cutting board to cool slightly.
6. Add the cooked aromatic vegetables from the skillet to the split pea mixture in the Dutch oven. Stir well to combine.
7. Once the pork hocks are cool enough to handle, carefully pull the meat from the bones. Discard the bones, skin, and any excess fat. Dice the smoked pork meat into small, bite-sized pieces.
8. Return the diced smoked pork meat to the Dutch oven. Add 1 lb peeled and diced Russet potatoes to the soup.
9. Continue to simmer the soup, uncovered, for another 45-60 minutes, or until the potatoes are fork-tender and the split peas have broken down and thickened the soup to your desired consistency. Stir occasionally to prevent sticking to the bottom of the pot.
10. During the last 5 minutes of cooking, stir in 1 cup frozen sweet peas until they are heated through and bright green.
11. Remove the bay leaves from the soup. Taste the soup and season carefully with black pepper and additional salt only if necessary, as smoked pork hocks are typically quite salty.
12. Ladle the hearty Smoked Pork Hocks and Split Pea Soup into bowls, garnish generously with 2 tablespoons fresh chopped parsley, and serve hot.

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