Split Pea Soup
Vicki
ingredients
- 16 oz. split peas, washed well
- 2 ham hocks
- 1 onion
- 2 celery stalks, including some of the leaves
- 3 carrots
- 1 large garlic clove, minced
- 1/4 tsp thyme
- 1/4 tsp marjoram
- 1/2 tsp salt
- 1 bay leaf
- 1/4 tsp ground ginger (optional)
- 1 can low sodium chicken broth
directions
- 1
Score the ham hocks in several places with a heavy knife and place them in a large Dutch oven or heavy pan. Chop the onions, carrots and celery and add them to the ham hocks along with almost 2 quarts of water.
- 2
Bring to a boil. Then, reduce heat and add remaining ingredients. Cover and simmer over low heat 1 1/2 to 2 hours, stirring occasionally until the peas become quite soft or almost dissolved. Add water as desired if the soup is too thick. Remove the ham hocks from the soup and discard skin and bones. Cut the meat into chunks and return to the soup. Add salt to taste.
Source: Carolyn
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews