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Rancho Gordo Golden Split Pea Soup with Ham Hock and Korean Sweet Potato
Make this Rancho Gordo split pea soup with ham hock, bacon, Korean sweet potatoes, and zucchini. A rich, golden comfort food recipe ready in about an hour.
Rancho Gordo Golden Split Pea Soup
(Ham Hock, Korean Sweet Potato & Bacon)
A golden, smoky split pea soup built on ham hock, bacon, Rancho Gordo split peas, and roasted Korean sweet potatoes. The sweet potatoes melt into the broth, creating a silky texture and rich color while a splash of apple cider vinegar brightens everything at the end.
Ingredients
Soup Base
- 1 pound Rancho Gordo Green Split Peas
- 1 ham hock
- 4–5 slices bacon, chopped
- 1 large onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 small roasted Korean sweet potatoes, mashed
- 8–10 cups water
Finish
- 1 zucchini, diced
- 1–2 tbsp apple cider vinegar
- Salt and black pepper to taste
Instructions
1. Build the flavor base
Cook the bacon in a large soup pot.
Leave the bacon in the pot and sauté the onion and carrots in the rendered fat until softened and beginning to caramelize.
Add the garlic and cook for 30 seconds.
Your pot should look something like this:
2. Add the soup ingredients
Add:
- Ham hock
- Rancho Gordo split peas
- Water
- Mashed roasted Korean sweet potatoes
Bring everything to a gentle simmer.
3. Simmer
Cook for about 60 minutes.
The split peas soften, the sweet potatoes melt into the broth, and the ham hock slowly releases its flavor.
One of my favorite things about this soup is the color. Instead of the typical green split pea soup, the broth turns a rich golden color from the bacon, carrots, ham hock, and sweet potatoes.
4. Add the zucchini
About 10 minutes before serving, stir in the diced zucchini.
The zucchini softens without disappearing completely and adds a little freshness to balance the richness.
5. Finish the soup
Taste for salt.
Stir in the apple cider vinegar.
The vinegar doesn't make the soup taste sour. It simply brightens all the flavors and keeps the soup from feeling heavy.
6. Serve
Ladle into bowls and serve hot.
Finished bowl:
Notes
- The roasted Korean sweet potatoes are the secret weapon. They completely disappear into the soup while adding body, richness, and sweetness.
- The apple cider vinegar is essential. Don't skip it.
- This soup is even better the next day.
- I made this the day after a colonoscopy when my body was asking for something warm, nourishing, and easy to digest. It was exactly what I needed.
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