• 1 pound dried yellow split peas
  • 8 cups Freja Chicken Bone Broth
  • 2 onions, finely chopped
  • 1 whole onion, peeled and studded with 4 cloves
  • 1 large carrot, chopped
  • 1 meaty smoked ham hock
  • 1 teaspoon dried thyme
  • 1 teaspoon ground ginger
  • 1 tsp dijon mustard


  1. Fill a large pot with the Freja Chicken Bone Broth, add the peas, carrots, the chopped onion, the ham hock, and the onion studded with cloves, thyme, and ginger.
  2. Bring to a boil then reduce the heat to medium-low and simmer for 90 minutes (uncovered).
  3. Remove the studded onion and discard it. Remove the ham hock and get the meat off the bone. Chop the lean ham and return it to the soup pot.
  4. Continue to simmer the soup for an additional 30 minutes stirring it often. It will thicken up and if you prefer a thinner soup you can add additional chicken broth.
  5. Season to taste and serve with a nice crusty whole-grain bread and a dollop of brown mustard. Enjoy!