Split Pea Soup
A warm and nourishing split pea soup packed with flavor from vegetables and a ham hock, perfect for cold days.
Ingredients
Main Ingredients
- 1 cup split peas Rinse them to remove any dirt.
- 1 piece ham hock Adds depth and richness to the soup.
- 2 medium potatoes, diced For heartiness.
- 1 piece onion, chopped Offers a savory base.
- 2 pieces carrots, chopped Adds sweetness and color.
- 2 stalks celery, chopped Provides a nice crunch and flavor.
- 4 cups vegetable or chicken broth The liquid base for the soup.
- 2 cloves garlic, minced Enhances the overall flavor.
- to taste salt and pepper Essential seasonings.
- olive oil for sautéing To cook the vegetables.
Instructions
Preparation
- Rinse the split peas under cold water to remove dust and debris, then set aside.
- In a large pot, add a drizzle of olive oil and heat it over medium heat.
- Introduce the chopped onion, carrots, and celery to the pot, and sauté until softened, about 5-7 minutes.
- Add minced garlic and stir for another minute to release its flavor.
- Combine the rinsed split peas, ham hock, diced potatoes, and broth into the pot. Stir well.
- Bring the mixture to a vigorous boil, then reduce heat to low and allow to simmer gently for about 1 hour.
Finishing Touches
- Remove the ham hock from the pot when the hour is up, letting it cool slightly before shredding the meat from the bone.
- Return the shredded meat back into the pot and mix thoroughly.
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and serve hot, optionally with crusty bread or garnished with fresh herbs.
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Notes
For variations, consider using vegetable broth for a vegetarian option or adding other vegetables like spinach or kale. Also, adjust the thickness by pureeing a portion or adding more broth as desired.