Split Pea Soup with ham is a thick and comforting soup that’s loaded with smoky ham, sweet carrots, celery, onion, and creamy split peas. Our version includes a recipe for the best garlic croutons which can be piled on when serving. We’ve also included suggestions on how to make this vegetarian so it is really a dish that can be enjoyed by all!

Serves 6

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INGREDIENTS
For the split pea soup:
¼ cup extra virgin olive oil
5 medium carrots diced, divided
3 celery ribs diced
1 medium onion diced
3 cloves garlic minced
1 large bay leaf
1 smoked ham hock or ham bone
1 16-ounce bag split peas
4 cups low sodium chicken stock
4 cups water
8 ounces ham diced – can use deli ham, cooked ham, etc
salt and pepper to taste

For the croutons:
3 cups bread cut into 1-inch cubes
3 tablespoons olive oil
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon black pepper

INSTRUCTIONS
For the croutons:
Begin by tossing the crouton ingredients together. Spread the croutons out onto a parchment paper lined baking sheet and bake at 350f for 10 minutes or until lightly toasted but still chewy on the inside.

For the split pea soup:
Heat a large Dutch oven to medium-low and add the olive oil along with half of the carrots, and all the celery and onions. Saute until very soft without burning (about 12-15 minutes). Once soft, add the garlic and cook for 1-2 more minutes.

Add the ham hock, split peas, bay leaf, low-sodium chicken stock, and water. Bring soup to a boil then reduce heat to a simmer. Partially cover the pot, leaving about 1-inch open. Stir occasionally to avoid sticking.

After 20 minutes of simmering add the remaining carrots and stir to incorporate. Continue to simmer the soup, stirring occasionally, for roughly 60-75 more minutes to thicken and break down the peas.

During the last 15 minutes of cooking, add the diced ham. If the soup is too thick add a bit of water to thin it out. Conversely, if too thin, just increase the heat and stir frequently while cooking until the soup has reduced and thickened to your liking.

Taste test the soup, making sure there are no hard peas. If so, just continue to simmer until soft. Season with salt and pepper to taste. Before serving remove and discard the ham bone and bay leaf. Serve in bowls and top with the garlic croutons.

A hearty bowl of Hoppin’ John has been the way that many Southern households ring in the New Year. Served alongside a side of collard greens and cornbread, this meal signifies a year filled with good fortune and security.

Serves 4-6

INGREDIENTS
2 Tbsp. vegetable oil (if using ham hock)
1 smoked ham hock or 8 oz. slab bacon, cut into ¼” pieces
1 small onion, finely chopped
½ green bell pepper, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1¼ cups dried black-eyed peas, soaked overnight, drained
1 Tbsp. Cajun seasoning
2 tsp. dried thyme
1 bay leaf
4 cups low-sodium chicken broth or water
½ tsp. freshly ground black pepper
Kosher salt
Cooked long-grain rice (such as Carolina)
thinly sliced scallions (for serving)

INSTRUCTIONS
If using ham hock, heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium-high. If using bacon, cook in a medium Dutch oven or other heavy pot over medium-low, stirring occasionally, until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Carefully pour out all but 2 Tbsp. fat from pot.

Add onion, bell pepper, and celery to pot and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute.

Add black-eyed peas, Cajun seasoning, dried thyme, bay leaf, and ham hock (if using), then pour in broth. Bring to a rolling boil, then reduce heat and cover pot. Simmer until peas are tender but not mushy, 1–1½ hours.

Drain pea mixture in a fine-mesh sieve; discard cooking liquid and bay leaf. Return pea mixture to pot, add pepper. If using bacon, return to pot and stir to combine. If using ham hock, remove from pot and let cool slightly. Pull meat from bone and return to pot; discard bone. Taste and season with salt.

Divide rice among bowls and top with a ladleful of peas. Scatter scallions over.