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Split Pea And Ham Soup

Western.Chefs's picture
Ingredients
  Cold water 6 Cup (96 tbs)
  Yellow onion 1 Medium, peeled
  Yellow onion 1 Medium, chopped
  Ham hock 1 Pound, smoked
  Carrots 4 Large, peeled
  Green peas 2 Cup (32 tbs), rinsed
  Celery stalks 2 , finely chopped
  Garlic 3 Clove (15 gm), minced
  Bay leaf 1
  Salt 1⁄4 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon
Directions

1. ln a 6-quart Dutch oven, combine the water, both of the onions, the ham hock, carrots, split peas, celery, garlic, and bay leaf, and bring to a boil over moderately high heat. Lower the heat, and simmer, covered, for 1 1/4 hours or until the split peas are tender.
2. Using a slotted spoon, transfer the ham hock to a cutting board. When cool enough to handle, cut the meat into bite-size pieces and stir back into the soup, discarding the bone. Discard the bay leaf and whole onion. Stir in the salt and red pepper sauce and garnish with the carrot curls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Ham
Interest: 
Healthy
Cook Time: 
75 Minutes
Servings: 
4

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