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Tomato Split Pea Soup

Holiday.Cook's picture
Ingredients
  Dry split peas 1 Cup (16 tbs) (Yellow Or Green)
  Smoked pork hocks/One 1 - to 1 1/2-pound meaty ham bone 1 1⁄2 Pound (Meaty)
  Canned reduced sodium chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Chopped celery 1 Cup (16 tbs)
  Snipped fresh tarragon/1/4 teaspoon dried tarragon, crushed 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Tomato paste 1⁄3 Cup (5.33 tbs)
  Sliced carrot 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
Directions

Rinse peas.
Combine peas, pork hocks or ham bone, chicken broth, 1 cup water, celery, dried tarragon (if using), pepper, and bay leaf in a large saucepan or Dutch oven.
Bring to boiling; reduce heat.
Cover and simmer for 1 1/4 hours.
Remove pork hocks or ham bone; set aside to cool.
Stir tomato paste, carrot, and onion into saucepan.
Return to boiling; reduce heat.
Cover and simmer for 20 minutes or until vegetables are tender.
Meanwhile, cut meat off bones; coarsely chop meat, discarding bones.
Stir meat and fresh tarragon (if using) into saucepan; heat through.
Discard bay leaf.
Sprinkle hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
Servings: 
6

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