Here is a recipe for pea and ham soup:
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 pound dried split peas, rinsed
4 cups low-sodium chicken broth
4 cups water
1 smoked ham hock (about 1 pound)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic and cook for 1 minute more.
Stir in the split peas, chicken broth, water, ham hock, thyme, and rosemary. Bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the split peas are tender and the soup has thickened.
Remove the ham hock from the soup and let it cool slightly. Once cool enough to handle, remove the meat from the bone and shred it. Discard the bone.
Return the shredded ham to the soup. Season with salt and pepper to taste.
Serve hot.
Tips
For a smoother soup, puree half of the soup in a blender or immersion blender.
You can also use leftover cooked ham in place of the ham hock.
If you don’t have ham, you can use bacon or another smoked meat.
Add other vegetables to the soup, such as potatoes, green beans, or corn.
Serve the soup with crusty bread or rolls.
I hope you enjoy this pea and ham soup recipe!
