Split Pea Soup
Total time
Recipe type: Soup
Serves: 5-6 servings
- 1 pound bag of split peas, rinsed and drained
- 1 ½ Tbsp olive oil
- 1 ½ cup peeled and chopped carrot
- 1 ½ cup peeled and chopped onion
- 1 large celery stalk, chopped
- 1 minced garlic clove
- 2 cups chicken stock
- 6 cups water
- A ham bone (or 2 rinsed ham hocks)
- A bay leaf
- ¼ tsp each of salt, dried thyme, rubbed sage, dried tarragon, and dried marjoram
- Freshly ground black pepper to taste
- 1 to 1 ½ cups chopped ham
- Heat oil in a large pot over medium high heat.
- Add carrot, onion, and celery and sauté about 5 minutes until starting to soften.
- Add garlic and stir about 30 seconds until aroma comes.
- Add chicken stock and scrape bottom of pot with a wooden spatula to release any browned bits.
- Add water, ham bone, split peas, bay leaf, salt, thyme, sage, tarragon, marjoram, and black pepper.
- Bring to a boil, reduce heat and simmer, cover tilted for 45 minutes.
- Remove ham bone and let the bone and the soup cool a little.
- When it’s cool enough, strip meat off of bone and chop.
- Using an immersion blender or a blender, puree about half of soup (and mix back together).
- Add chopped ham and ham from bone to soup.
- Reheat and serve.
Recipe by Savory Nature at http://savorynature.com/2015/12/26/split-pea-soup/
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