There seems to be a love/hate relationship with Split Pea Soup. I happen to love it, my husband, not so much. However, since I find Split Pea Soup to be amazing and a super winter comfort food, I’m going to share my recipe with all the other people who love and appreciate the soup as much as I do.
This Split Pea Soup Recipe is not like you average canned soup. It is thick, flavorful, and fills your belly. I used to think Split Pea Soup would be a pain to make, but it is incredibly easy taking little effort. Using nice, meaty ham hocks or ham bone is the key to making a terrific soup. Even though I use the term “meaty” you might not actually get all that much meat off the bones. You should get about a 1/4 to 1/2 a cup if your lucky. But, that’s ok. You don’t want your soup to be overloaded with meat, just some delicious pieces distributed throughout.
Split Pea Soup Recipe
2 ¾ cups water
1 ½ cups dry split peas, rinsed and drained
1 14-ounce can reduced-sodium chicken broth
1 to 1 ½ pounds meaty smoked pork hocks or on 1- to 1 ½ pounds meaty ham bone
¼ teaspoon dried marjoram, crushed
Dash black pepper
1 bay leaf
½ cup chopped carrot (1 medium)
½ cup chopped celery (1 stalk)
½ cup chopped onion (1 small)
In a large saucepan combine water, split peas, chicken broth, pork hocks, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Remove pork hocks. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Return meat to saucepan. Stir in carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Discard bay leaf.
Crockery-cooker directions: In a 3 ½ or 4 quart crockery cooker combine split peas, pork hocks, marjoram, pepper, bay leaf, carrot, celery, and onion. Pour water and chicken broth over all. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Remove pork hocks; coarsely chop meat. Stir meat into soup.
Makes 4 servings (about 5 cups)
Per serving: 303 calories, 3 g total fat, 13 mg cholesterol, 605 mg sodium, 47 g carbohydrates, 19 g fiber, 24 g protein