Classic Split-Pea Soup

Split-Pea Soup
Amy Neunsinger

Serves 6
preparation
15
minutes
cooking
225
minutes

Ingredients

1
ham hock
2
32-ounce
low-sodium chicken broth
1
pound
green split peas
2
large carrots, chopped
2
stalks celery, chopped
1
tablespoon
olive oil
1
large onion, chopped
2
cloves garlic, chopped
1
bay leaf
1
teaspoon
dried thyme
1/2
teaspoon
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.
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 14 %
  • Fat 4 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 240 mg
  • Carbohydrate 41 g
  • Fiber 15 g
  • Sugar 6 g
  • Protein 20 g
What does this mean? See Nutrition 101.