Hearty Split Pea (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 cups of chicken broth
02 -
1 large russet potato, diced after peeling
03 -
1 smoked ham hock
04 -
2 tablespoons of olive oil
05 -
1 pound of split peas
→ Vegetables & Aromatics
06 -
3 diced stalks of celery
07 -
A yellow onion, chopped into small pieces
08 -
2 minced garlic cloves
09 -
3 carrots, finely chopped
→ Seasonings
10 -
1 bay leaf
11 -
Salt and cracked black pepper to your liking
# Instructions:
01 -
Warm olive oil in a big pot over medium heat. Toss in the chopped carrots, celery, and onion. Let them cook for roughly 4 minutes until they're soft. Garlic goes in next—let it cook for 30 seconds or so to release its aroma.
02 -
Add the split peas, ham hock, chicken broth, and the bay leaf. Gently stir it all together to mix well.
03 -
Cover the pot and bring it to a gentle boil. Turn the heat to medium-low and let it simmer for about an hour. Stir occasionally, flipping the ham hock partway through to ensure even cooking.
04 -
After the hour mark, check if the peas have broken down and turned mushy. If they're still too firm, let it simmer for another 10 minutes.
05 -
Take the ham hock out of the pot. Add the diced potato and let it cook for around 12 minutes until it softens.
06 -
While waiting on the potatoes, shred the meat from the cooled ham hock into small pieces.
07 -
Toss the shredded ham back into the pot. Stir well, then sprinkle some salt and pepper to taste. Serve warm with your favorite bread or crackers.
# Notes:
01 -
This thick and cozy split pea soup costs about $9.51 to make, giving you 6 hearty servings for $1.58 per bowl.
02 -
The soup gets thicker as it cools—add more broth to loosen it up when reheating.