Smokey Split Pea Soup
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| Serves | 8-10 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Meal type | Lunch, Soup |
| Misc | Child Friendly, Freezable, Serve Hot |
Ingredients
- 1 Large Spanish onion (diced)
- 4 Large carrots (peeled and chopped)
- 2 Large Idaho potatoes (peeled and diced into 1/2 inch cubes)
- 3-4 celery stalks (chopped)
- 1lb smoked ham hocks (or smoked pork neck bones)
- 6 cups chicken stock
- salt and pepper
- 2 tablespoons oil
- 1lb split peas
Directions
| Step 1 | |
| Heat oil over medium heat in a large stockpot until it is shimmering Add onions, carrots and celery, stir to coat vegetables with oil, then lower heat, and sweat vegetables for five minutes, stirring often | |
| Step 2 | |
| Add the stock and raise heat to medium high Add potatoes and peas, and stir well Bring soup to just bubbling, then lower heat to a simmer and add ham hocks or neck bones Cover soup and let simmer one hour, stirring every ten to fifteen minutes to keep peas to sticking to bottom of the pot and burning | |
| Step 3 | |
| The soup is done when the peas have dissolved into the liquid Remove the ham bones Add salt and pepper to taste | |
| Step 4 | |
| Let the ham cool enough to handle, then pull the meat from the bones, chop it and return it to the soup. | |