Split Pea Soup. This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. Split pea soup has been a favorite winter warm-up for thousands of years. C., Greek farmers cultivated this legume, while Athenian street vendors sold hot pea soup to passersby.
Ladle up a bowl of the good stuff for dinner tonight.
This makes a very thick vegetarian split pea soup.
To make it thinner, reduce the amount of split peas or add more water.
You can cook Split Pea Soup using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Split Pea Soup
- It's 2 cup of chicken broth.
- You need 1 cup of dry split peas (rinsed & drained).
- You need 1 1/2 lb of meaty pork hocks or meaty ham bone.
- You need 1/4 tsp of dried marjoram crushed.
- Prepare 1 of bay leaf.
- You need 1/2 cup of chopped carrot.
- It's 1/2 cup of chopped celery.
- It's 1/2 cup of chopped onion.
Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Looking for recipes for split pea soup? Taste of Home has the best split soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Add split peas, chicken stock, thyme, bay leaves, and seared ham hock to the pot and bring to a boil.
Split Pea Soup instructions
- In large saucepan combine broth, split peas, ham hock, marjoram, bay leaf, 2 cups of water & dash of pepper..
- Bring to boiling, reduce heat, cover & simmer for 1 hour. Stirring occasionally.
- When cool enough, cut meat off bones. Return meat to saucepan. Stir in carrots, celery & onion..
- Return to boiling, reduce heat, cover & simmer for 20-30 min. (til veggies are tender).
Split pea soup can be kept refrigerated for about a week, or frozen for up to three months. To freeze, cool the soup completely, then transfer to freezer containers or bags. Thaw overnight in the refrigerator, or gently warm the frozen soup in a saucepan over low heat on the stove top. Stir frequently to keep the solids from burning on the bottom. Place all ingredients in a Dutch oven; bring to a boil.