Classic Split-Pea Soup
Serves 6|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 270Calories From Fat 14%
- Fat 4g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 240mg
- Carbohydrate 41g
- Fiber 15g
- Sugar 6g
- Protein 20g
What does this mean? See
Nutrition 101
.
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Quick Tip
Look for ham hocks in the meat case, near the bacon. If you can't find one, substitute ½ pound diced bacon. Fry it in the
saucepan before adding the broth.
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