Split Pea Soup
Course: SoupsCuisine: AmericanDifficulty: MediumServings
12
servingsPrep time
20
minutesCooking time
5
hours20
minutesIngredients
3 bags of dry green split peas, 16 oz
1 large yellow onion, diced
4 stalks of celery, diced
8 carrots, diced
3 tbsp olive oil
20 cups low sodium chicken broth
1½-2 lbs ham hock (with ham on the bone)
1 large or 2 medium potatoes, peeled and diced
1 tbsp lemon juice
Salt and pepper to taste
Directions
- Rinse and sort split peas
- Heat oil in large soup or stock pot on medium heat
- Add onion, celery, and half the carrots, season with salt and pepper
- Sauté vegetables for 8-10 minutes, stirring regularly
- Add peas, ham hock, and chicken broth to pot
- Bring to a boil, cover, and reduce to a low simmer, stirring occasionally
- Simmer for 3 hours stirring every 10-15 minutes to make sure the bottom does not burn
- Remove ham hock from pot and remove ham from the bone
- Cut the ham into small chunks and return ham to the pot, without the bone
- Add remaining carrots, potatoes, and lemon juice, season with salt and pepper
- Let simmer until peas have completely dissolved, could be another 1-2 hours, stir frequently to make sure the bottom does not burn
Notes
- If there was not a lot of ham on the bone, you can buy ham separately to add to the soup.
- If the soup is thinner than you would like, simmer with the lid off to reduce the liquid.
- To save, let cool and freeze in quart size Ziploc freezer bags (4 cups per bag). Remember to put the date on the freezer bag and the number of cups in the bag. Defrost and heat on the stove in sauce pan; add about ½ a cup of water per bag. Each bag should make 4-5 servings.