Split Pea Soup

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  • Olive oil
  • 1 small onion, diced
  • 2 cups dried green split peas, rinsed
  • 7 cups water
  • 1 ham hock or leftover ham bone
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 bay leaf
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • Salt and freshly ground black pepper


Heat a large soup pot or Dutch oven over medium-high heat.
Add about 1 tablespoon of olive oil.
Add onion and stir occasionally until tender but not browned.
Add split peas and water. Bring to a boil.
Add ham hock or bone, celery, carrot, bay leaf and thyme. Season lightly with salt and pepper.
Return to boil, then reduce heat. Simmer, covered, until peas soften and break down, 2 1/2 - 3 hours.
Remove ham hock or bone.
Pull meat from bone and shred into bite-sized pieces.
Add to soup and discard bone.
If soup is too thick, thin to desired consistency with water. Adjust seasoning to taste.
Serve hot with a loaf of crusty bread.

Recipe from Central Market Mill Creek - Culinary Resource Center
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