Split Pea Soup with Smoked Ham Hock & Garlic

Toronto Garlic Festival
This soup alone makes a cold day worthwhile.
Prep Time 15 minutes
Cook Time 1 hour
Resting time 45 minutes
Total Time 2 hours
Course Main Course, Soup
Cuisine Québécois
Servings 6


  • 500 ml Green split peas
  • 60 ml Extra virgin olive oil
  • 2 medium Onions chopped
  • 2 medium Carrots chopped fine
  • 2 stalks Celery chopped fine
  • 60 ml Fresh parsley stems chopped fine
  • 3 cloves Ontario garlic thoroughly crushed and chopped fine
  • 0.8 kg Smoked ham hock pork knuckle
  • 1 L Chicken stock or water or combination
  • 15 ml Dried thyme fresh chopped
  • 1 Chilli pepper
  • 1 Bay leaf
  • 15 ml Fresh ground pepper
  • Kosher salt to taste


  • Submerge the split peas in water in a bowl, remove small stones.
  • Heat oil in 5 litre (6 qt) saucepan set to low-medium heat. Add onions, and cook for 15 minutes, or until dark brown, stirring occasionally.
  • Add carrots, celery, and garlic and cook for 2 minutes.
  • Add remaining ingredients. Add additional water or chicken stock as required. Bring to boil and set to simmer for 1 hour.
  • Remove ham bones to cutting board and cut meat and fat into 1 cm (1/2 inch) cubes and return to pot, include bone. Simmer for 1 hour.
  • Remove bay leaf. Add salt to taste – check first – the ham may provide sufficient salt flavour. If desired, add additional chopped garlic before serving.