Sopa de Chicharos (Cuban Split Pea Soup)

Sopa de Chicharos is hearty, thick Cuban split pea soup made from scratch in one pot loaded with smoked ham, squash, and potatoes. Serve with white rice, crusty bread, or enjoy on its own.

INGREDIENTS

– green peas  – oil – onion, bell peppers, garlic – cumin, oregano, bay leaf, salt + pepper – ham hock – stock, water, cooking wine – calabaza squash, russet potatoes

Step-by-step instructions!

Follow our easy instructions for success!

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Lay the split peas on a clean work surface and remove any stones and/or discolored/broken peas. Wash and rinse them until the water runs clear. Set aside.

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Heat oil at medium-high heat. Add the onions and peppers. Saute for 5 min. Add the garlic and saute for 1 min. Add cumin, oregano, and salt + pepper to taste. Simmer for another 4-5 min.

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Add the ham, peas, stock, water, wine, and bay leaf to the pot. Bring to a boil then reduce heat. Simmer, uncovered, stirring occasionally, for 1 hour.

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Remove the ham and trim off the meat from the bone. Discard the bone and excess fat. Stir the chopped ham into the pot.

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Add the squash and potato. Continue to simmer, uncovered, stirring occasionally, for another 25-30 minutes or until the squash and potatoes are fork tender.

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