Wisconsin Split Pea Soup
Immerse yourself in comforting, hearty flavors with this Wisconsin Split Pea Soup, a Midwest-inspired twist on a classic comfort food. Packed with smoky richness from a tender ham hock or diced smoked ham, this soup strikes the perfect balance between rustic charm and creamy indulgence. Vibrant split peas simmer alongside sautéed onion, carrots, and celery, creating a thick, flavorful base enhanced with aromatic garlic, thyme, and a touch of cream for those seeking extra decadence. The finishing touch? A sprinkle of shredded Wisconsin sharp cheddar cheese that melts beautifully into each steaming bowl. Pair it with crusty bread for a cozy, soul-warming meal perfect for chilly days. Whether served as a hearty lunch or a satisfying dinner, this split pea soup is guaranteed to delight.
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Recipe Information
Ingredients
- 1 pound Dried split peas
- 1 piece (about 1 pound) Smoked ham hock or diced smoked ham
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 medium Carrot, peeled and diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 6 cups Chicken stock
- 2 cups Water
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme, chopped (optional)
- 0.5 cup Heavy cream (optional)
- to taste Salt
- to taste Black pepper
- 0.5 cup Wisconsin sharp cheddar cheese, shredded (for garnish, optional)
- as desired Crusty bread (for serving, optional)
Instructions
Rinse the dried split peas thoroughly under cold water to remove any debris. Set aside.
In a large soup pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Stir in the rinsed split peas, smoked ham hock (or diced smoked ham), chicken stock, water, bay leaf, and fresh thyme if using. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 1-1.5 hours, stirring occasionally, until the peas are fully softened and the soup has thickened. If using a ham hock, remove it from the pot, shred the meat, and return the meat to the soup. Discard the bone.
If you prefer a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, carefully transfer half the soup to a countertop blender, blend until smooth, and return it to the pot.
Stir in the heavy cream (if using) for a richer flavor. Taste the soup and season with salt and black pepper as desired.
Ladle the soup into bowls and garnish with shredded Wisconsin sharp cheddar cheese if desired. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
3735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 8082 mg | 351% | |
| Total Carbohydrate | 342.0 g | 124% | |
| Dietary Fiber | 124.3 g | 444% | |
| Total Sugars | 58.2 g | ||
| Protein | 297.4 g | 595% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1086 mg | 84% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 6549 mg | 139% | |
*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.
