Split Pea Soup with Ham Hocks
Makes: 4 to 6 servings
Nutritional Information Per Serving
- Portion: 1 of 6 servings
- Calories: 571
- Total Fat: 21 g
- Saturated Fat: 5 g
- Carbs: 54 g
- Dietary Fiber: 21 g
- Sugar: 8 g
- Protein: 43 g
- Cholesterol: 69 mg
- Sodium: 1334 mg
Ingredients:
- 1/4 cup olive oil
- 1 large onion, diced finely
- 2 celery stalks, diced finely
- 2 carrots, diced finely
- 1 pound split peas, rinsed and picked over
- 1 1/2 pounds smoked ham hock
- 2 quarts chicken stock, water, or a mixture of both
- Salt and freshly ground black pepper
Instructions:
- Warm the olive oil in a large pot over medium-high heat. Add the onion, celery, and carrots and cook until softened.
- Add the split peas and nestle the ham hock into the pot. Pour in the stock or water so it rises a few inches above the ingredients.
- Increase heat until the liquid comes to a gentle simmer, then reduce to maintain a low simmer. Cook about 1 hour, or until the peas begin to break down and the soup thickens.
- Season with salt and freshly ground black pepper to taste.
- Remove the ham hock and let it cool slightly, then remove and shred the meat.
- Return the shredded ham to the pot, adjust seasoning if needed, and serve with an extra grind of black pepper if desired.
Categories:
Soup, Comfort Food, Main Dish
