Split Pea and Ham Soup
Warm, hearty, homemade soup in about an hour! Serve with crackers or toasted garlic bread.
Servings: 6
Ingredients
- 1/4 c. olive oil
- 1 lg. onion finely diced
- 2 stalks celery finely diced
- 2 carrots finely diced
- 1 lb. bag split peas rinsed and picked through
- 1 1/2 lbs. smoked ham hock or left-over holiday ham
- 2 quarts low sodium chicken stock
- Salt and freshly ground black pepper
Instructions
- In a large pot, sauté onion, celery and carrots in olive oil over medium-high heat.
- Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook for about 45 minutes to 1 hour, until soup is thick and peas are very soft.
- Remove ham hock and let cool. Pull meat from ham hock bone and add to soup. Season with salt and pepper, to taste.