Ingredients
1 pound dried split peas
1 ham hock or ham bone
1 onion, chopped
2 carrots, diced
2 stalks of celery, chopped
4 cloves of garlic, minced
8 cups of chicken or vegetable broth
Salt and pepper to taste
Directions
Start by rinsing the split peas under cold water to remove any debris. Drain and set aside.
In a large pot or Dutch oven, sauté the chopped onion, carrots, celery, and garlic in a bit of olive oil until they begin to soften, about 5 minutes.
Add the split peas, ham hock or ham bone, and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 1.5 to 2 hours, stirring occasionally.
As the soup simmers, the split peas will soften and begin to break down, creating a thick and creamy texture. If the soup becomes too thick, you can add more broth or water to reach your desired consistency.
Once the split peas are fully cooked and the ham is tender, remove the ham hock or bone from the pot. Shred any meat and discard the bone. Season the soup with salt and pepper to taste.
Serve the Ham & Split Pea Soup hot, garnished with freshly chopped parsley or a dollop of sour cream. Enjoy this comforting dish with crusty bread or a side salad for a satisfying meal.
Nutrition Facts
Calories:
320
Fat:
6
Carbohydrates:
45
Protein:
23
Sodium:
950
Fiber:
12
Sugar:
8
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