Classic Split-Pea Soup

0604thick-soup
Photo by Amy Neunsinger
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4.0 stars based on 35 reviews
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 270 calories
    • Calories 14 calories from fat
    • Fat 4 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 240 mg
    • Protein 20 g
    • Carbohydrate 41 g
    • Sugar 6 g
    • Fiber 15 g
  • March 2006

Ingredients

  1. Check 1 ham hock
  2. Check 232-ounce low-sodium chicken broth
  3. Check 1pound green split peas
  4. Check 2 large carrots, chopped
  5. Check 2 stalks celery, chopped
  6. Check 1tablespoon olive oil
  7. Check 1 large onion, chopped
  8. Check 2 cloves garlic, chopped
  9. Check 1 bay leaf
  10. Check 1teaspoon dried thyme
  11. Check 1/2teaspoon kosher salt

Directions

  1. Rinse the ham hock and place it in a large saucepan or Dutch oven along with the broth, split peas, carrots, celery, onion, garlic, bay leaf, thyme, and 1 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the vegetables are very tender, 3 to 3½ hours.
  2. Remove and discard the bay leaf. Transfer the ham hock to a plate and let sit until cool enough to handle, at least 10 minutes. Shred the meat and stir it into the soup.