Whether you use bacon, a ham hock or paprika, this recipe for a classic split pea soup is satisfyingly smoky. That smokiness infuses the split peas, which are added in two batches. The first portion ...

If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel, leaving behind the rendered fat for ...

This Split Pea Soup is better than your grandma's (we won't tell). The secret? A good, smoky ham hock for delicious flavor and meaty texture.

If you’ve never had homemade split pea soup, then let me be the first to tell you: this creamy one-pot soup is a rich, satisfying, and cozy meal that is comforting all year long. While peas may seem ...

We know, we know, it’s a funny color and reminds you of your great aunt Marge’s vintage cookbooks—but hear us out. Split pea soup is actually delicious (not to mention simple) when made with a few ...

This hearty black-eyed pea and greens soup pairs smoky ham with tender legumes, chard, and a vinegar finish for a simple, flavorful pot perfect for cold-weather cooking.

In our family, a leftover holiday hambone tucked away in the freezer means a pot of split pea soup later. A smoky bone, with plenty of meat still clinging, transforms the lowly pea into a satisfying ...