Classic Split-Pea Soup

Amy Neunsinger

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Serves 6| Hands-On Time: 15m | Total Time: 3hr 45m

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.

April 2006

See Nutritional Information for this recipe »

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.