Swedish Pea Soup
Swedish pea soup is an old-school comfort food made with yellow split peas, chicken broth, onions, herbs, ginger, and a smoked ham hock. It simmers into a thick, hearty soup with tender bits of ham stirred back in at the end.
Servings: 30 servings
Ingredients
- 1 pound dried yellow split peas
- 8 cups chicken broth fresh if possible
- 3 yellow onions chop 2; keep one whole
- 10 whole cloves for studding the whole onion
- 1 smoked ham hock about 2 pounds
- 1 teaspoon dried thyme or 2 tablespoons fresh thyme
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Rinse the peas and sort through them, removing any debris or small stones.
- Add the chicken stock, split peas, and chopped onions to a large pot. Stud the peeled whole onion with the cloves, then add it to the pot along with the ham hock, thyme, and ginger. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 90 minutes.
- Remove and discard the studded onion. Transfer the ham hock to a cutting board and let it cool until you can handle it comfortably. Remove and discard the fat, bone, and tough gristle, then chop the lean ham and return it to the pot. You should have about 1 cup of chopped ham.
- Continue simmering the soup for 30 minutes, stirring often as it thickens. If you prefer a thinner soup, stir in a little more chicken stock until it reaches the consistency you like.
- Taste the soup and season with salt and pepper if needed. Serve with a nice crusty whole-grain bread and a dollop of brown mustard. Enjoy!
Notes
Ham hock size varies: A larger ham hock will give you more meat to chop and return to the soup. Expect about 1 cup, but it can vary.
Salt at the end: Ham hocks can be salty, so wait until the soup is finished before adjusting the seasoning.
Soup thickens as it sits: This soup will continue to thicken as it cools. Add a splash of broth or water when reheating to loosen it up.
Clove-studded onion: Studding the onion with cloves lets it gently flavor the soup and makes it easy to remove everything at once.
Leftovers: The flavor deepens after a day in the fridge, making this a great make-ahead soup.
Serving suggestion: A spoonful of brown mustard on top adds a sharp, tangy contrast that works really well with the rich soup.
Nutrition
Serving: 1 serving | Calories: 98kcal | Carbohydrates: 12g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 186mg | Potassium: 254mg | Fiber: 4g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
