dutch-oven ChartsDATASHEET // CT-DO-088
dutch-ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Split Pea Soup with Smoked Ham Hock (1 lb Dry Green Split Peas) in the dutch oven
Specification: 1 lb dry green split peas, 1 large smoked ham hock, mirepoix, 6 cups water
Target Temp
350°F (177°C)
Stovetop / Oven
Total Time
75–90 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
—
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat dutch oven to 350°F (177°C). Prepare split pea soup with smoked ham hock (1 lb dry green split peas) (1 lb dry green split peas, 1 large smoked ham hock, mirepoix, 6 cups water).
2
Cook
Cook for 75–90 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Split peas dissolve into velvety smooth soup and ham hock yields fork-tender shreds Rest for 15 minutes before serving.
Verification Basis & Testing Rig
USA Dry Pea & Lentil Council & Le Creuset Soup Handbook
Pro Tip: The heavy Dutch oven base distributes low heat perfectly without hot spots, preventing the thick, starchy split pea soup from scorching on the bottom.
Related dutch oven Cook Times
No-Knead Bread (Lean Dough Boule)
450°F (232°C)30 min lid on + 13–18 min lid off
Beef Chuck (Stew Meat, 1.5-inch Cubes)
325°F (163°C)2–2.5 hours
Beef Chuck Roast (Whole, 3–4 lb)
325°F (163°C)3–3.5 hours (about 55 min/lb)
Beef Short Ribs (Bone-In, English Cut)
325°F (163°C)2.5–3 hours
Whole Chicken (3.5–4 lb)
375°F (191°C)1.25–1.5 hours
Pork Shoulder / Butt (4–5 lb, for Pulling)
325°F (163°C)4–5 hours (about 60 min/lb)