Split Pea Soup
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT3H15M3 Hr
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Yield:4 Servings
Ingredients
- 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
- Olive oil
- 1 small onion, diced
- 473.18ml dried green split peas, rinsed
- 1656.12ml water
- 1 ham hock or leftover ham bone
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 bay leaf
- 4.26g fresh thyme or 1/2 teaspoon dried
- Salt and freshly ground black pepper
Settle in with a comforting bowl of split pea soup. A thick, hearty blend of tender split peas, smoky ham, and simple vegetables simmered to rich, savory perfection. It’s rustic, nourishing, and just right for warming up on a cold day.
Preparation
STEP 1
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.
STEP 2
Add split peas and water. Bring to boil.
STEP 3
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.
STEP 4
Remove ham hock or bone. Pull meat from bone and shred it into bite-sized pieces. Add meat to soup and discard bone.
STEP 5
If soup is too thick, thin to desired consistency with water. Adjust seasoning to taste. Serve hot with a loaf of crusty bread.