Lentil and Pea Soup Ham Hocks
Warm up with a bowl of hearty and flavorful Lentil and Pea Soup with Ham Hocks, the ultimate comfort food that’s both satisfying and nutritious. This rustic soup combines tender green lentils and creamy split peas with the smoky richness of ham hocks, simmered to perfection in a savory base of aromatic vegetables, thyme, and chicken stock. The long, slow cooking process infuses the broth with deep, savory flavors, while the addition of shredded ham ensures every bite is packed with meaty goodness. Perfect for cooler days, this one-pot wonder is easy to prepare and yields a wholesome, protein-packed meal that serves six generously. Garnish with fresh parsley for a touch of brightness, and enjoy this cozy classic as a standalone dish or paired with crusty bread for a complete experience. Whether you're searching for an easy weeknight dinner or a dish to impress, this Lentil and Pea Soup with Ham Hocks is a timeless crowd-pleaser.
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Recipe Information
Ingredients
- 2 Ham hocks
- 1 cup Green lentils
- 1 cup Dried split peas
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 2 Bay leaves
- 1 teaspoon Thyme (dried)
- 8 cups Chicken stock
- 2 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the lentils and split peas under cold water and pick through them to ensure no small stones or debris remain. Set aside.
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onion, carrots, celery, and minced garlic. Sauté the vegetables until they are softened and fragrant, about 5-7 minutes.
Add the ham hocks to the pot and brown them on all sides for another 5 minutes.
Add the lentils, split peas, and bay leaves to the pot. Sprinkle in the thyme, salt, and pepper.
Pour the chicken stock and water into the pot, ensuring the ham hocks and legumes are fully submerged. Bring the mixture to a boil.
Once it reaches a boil, reduce the heat to low and cover the pot. Simmer for 90-120 minutes, stirring occasionally, until the lentils and split peas are tender and the soup has thickened.
Remove the ham hocks from the pot and let them cool slightly. Shred the meat from the bones and return the meat to the soup. Discard the bones and any excess fat.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.0 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
