Split Pea Soup (Sopa de Chicharos)

Method11 steps · about 1 hr 40 min

1. 1

   Step 1: Sort through and rinse the split peas. Soak them in cold water for 20–30 minutes while you prep the other ingredients. Drain using a fine mesh strainer before using.

   Soak sorted split peas · 30 minUses 12 oz dried green or yellow split peas, sorted, rinsed and soaked for 20–30 minutes · Cold water as needed to rinse and soak split peas; drain before cooking

2. 2

   Step 2: Heat the olive oil (2 tablespoons) in a large pot over medium heat. When the oil is hot but not smoking, add the onion (1 medium) and carrot (1 large). Cook for 3 minutes, stirring frequently.

   Soften onion and carrot · 3 minUses 2 tablespoons Olive Oil · 1 medium Onion (finely diced) · 1 large Carrot (peeled and diced (about ¾ to 1 cup))

3. 3

   Step 3: Stir in the garlic (3–4), oregano, cumin (¼ teaspoon), and black pepper (¼ teaspoon). Cook for 1 minute, stirring constantly.

   Cook garlic and seasonings · 1 minUses Sauteed onion and carrot · 3–4 garlic cloves, minced · ½ teaspoon Dried Oregano · ¼ teaspoon Ground Cumin · ¼ teaspoon Black Pepper

4. 4

   Step 4: Add the smoked ham hocks (1–1 1/2 lb), chicken broth (6 cups), and bay leaf (1) to the pot. Stir well. Raise the heat to medium-high. Once the broth starts to simmer, lower the heat to medium-low. Cover and simmer for 20 minutes.

   Simmer ham hocks · 20 minUses Prepared aromatic base · 1–1 1/2 lb smoked ham hocks, rinsed and patted dry (ham shanks or a meaty ham bone may be substituted) · 6 cups Chicken Broth · 1 Bay Leaf

5. 5

   Step 5: Stir in the soaked and drained split peas. Raise the heat to medium-high. When the soup returns to a simmer, lower the heat again to medium-low. Cover and cook for 30 minutes, stirring occasionally to prevent sticking. Adjust the heat as needed to maintain a simmer.

   Cook split peas · 30 minUses Ham and aromatic broth after first simmer · Soaked and drained split peas

6. 6

   Step 6: Use tongs to remove the ham from the pot and set it on a cutting board to cool.

   Uses Ham and split-pea soup after thirty-minute simmer

7. 7

   Step 7: Peel the large potato and cut into half- to one-inch (1.3–2.5 cm) pieces. If prepared ahead, hold the pieces in the separate optional cold-water bath, then drain and discard that water. Add the potatoes to the soup, cover and continue cooking while preparing the reserved ham.

   Uses Pea soup with cooked ham reserved separately · 1 large Russet Potato (peeled and cut into ½–1 inch pieces (about 10–12 ounces)) · Cold water as needed to hold potatoes if prepared ahead, optional; drain before cooking

8. 8

   Step 8: Once the reserved cooked ham is cool enough to handle, remove and discard the fatty skin and bones. Chop the meat and return it to the soup.

   Uses Reserved cooked ham hocks · Split-pea soup with potatoes

9. 9

   Step 9: Cover and continue cooking for 20–25 minutes, or until the potatoes are tender and the split peas are falling apart. Stir occasionally, more often as the soup thickens, to prevent sticking.

   Cook until tender · 25 minUses Split-pea soup with potatoes and returned cooked ham

10. 10

    Step 10: Remove and discard the bay leaf. Taste the cooked soup and add salt (to taste) only if needed. If too thick, stir in a little of the separate optional thinning water, starting with a quarter cup and checking before adding more.

    Uses Tender cooked split-pea soup · Salt to taste at the end, only if needed; amount unspecified · Water as needed to thin the soup, optional; add 1/4 cup at a time

11. 11

    Step 11: Serve hot with crusty bread or a side of white rice, if desired.

    Uses Finished split-pea soup