German Split Pea Soup with Smoked Ham
Hearty and comforting German split pea soup simmered with smoky ham hock, vegetables, and spices.
Servings: 6 servings
Ingredients
- 1 pound dried split peas
- 8 cups water
- 1 smoked ham hock
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 2 medium potatoes, peeled and cubed
- 2 cloves garlic, minced
- 1 teaspoon dried marjoram
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Rinse the split peas thoroughly and set aside.
- In a large soup pot, combine split peas, water, and ham hock. Bring to a boil.
- Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
- Add carrots, celery, onion, potatoes, garlic, marjoram, and bay leaf.
- Continue to simmer uncovered for another 45 minutes, or until peas and vegetables are tender.
- Remove ham hock. Cut meat off the bone, chop, and return it to the soup.
- Season with salt and pepper as desired.
- Discard bay leaf and ladle soup into bowls. Garnish with fresh parsley.