Tomato Split Pea Soup
|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|
|Tomato paste||1⁄3 Cup (5.33 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
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.