Split pea soup
Not your grandmother's split pea soup
If you think of split pea soup as an overly thick green sludge, this lighter, vegetable-dense take on the old classic may change your mind about split pea soup. It is loaded with vegetables and flavored with meaty ham hocks. I throw in an optional rind from a spent chunk of Parmigiano Reggiano for a little umami boost.
Get our free cookbook: 15 Recipes That Will Make You Look Like A Star
Minimal preparation and freezes well
This satisfying winter soup is hearty enough for a one-pot meal and freezes well for future meals. Preparation time is only about 20 minutes, and then it is slow cooked on the stove for 1 1/2 hours.
- 2 T olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 cups carrots, chopped (about 4 carrots)
- 2 cups celery, chopped ( about 4 stalks)
- 2 bay leaves
- 11 cups of chicken stock
- 1 pound potatoes, in ½" dice, (2½ cups)
- 1 pound split peas, washed (about 2 cups)
- 3 cups of canned chopped tomatoes (or 1 box Pomi tomatoes)
- 3 meaty smoked ham hocks (1¾ pounds)
- 1 rind of Parmigiano Reggiano (optional)
- 1 T fresh rosemary, chopped
- 2 t dried oregano
- Heat the olive oil in a large heavy-bottomed soup pot or Dutch oven. Saute the onions and garlic for about 4 minutes until they soften. Add carrots, celery and bay leaves and cook, stirring, for another couple minutes.
- Add chicken stock, potatoes, split peas, chopped tomatoes, ham hocks, Parmigiano Reggiano rind and herbs. Bring to a boil and reduce to simmer and cook for 1½ hours.
- Remove the ham hocks and let cool. Shred meat, removing any fat, and return the meat to the soup pot. Season with salt and pepper.
THIS SERVES WELL WITH