Split Pea Soup with Ham Hock Recipe

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  • 16 oz bag of dried split peas
  • 1 medium chopped onion
  • 1 garlic clove or more if you like more garlic, use 2-3 cloves of garlic
  • 8 cups fat-free chicken broth
  • 2 tsp of olive oil
  • 2 large carrots – chopped
  • salt and pepper, to taste
  • 1 ham hock


  1. Wash peas thoroughly in running water. Drain and set aside.
  2. Heat oil in a large heavy-bottomed pot over medium heat until hot but not smoking. Saute onions and garlic until soft and fragrant. Stir in peas, carrots, ham hock and chicken stock. Give a good stir and bring the liquid to a boil. Season with salt and pepper to taste.
  3. Reduce heat to low and cook mixture for another two hours until peas are very soft but not mushy. Add water if soup becomes too thick.
  4. When done, remove ham hock from the pot using tongs or a slotted spoon.
  5. To serve, laddle the split pea soup into individual bowls and serve with garlic croutons on the side if desired.
  6. Makes 6 servings

Nutrition Information:

Servings: 6 | Size: 1/6th of recipe | Points: 3 pts | Points+: 4 pts
Calories: 183.3 | Fat: 5.9g | Protein: 10.9 g | Carb: 22.2 g | Fiber: 7.3 g

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