Split Pea Soup
 
MAKES ABOUT 6-8 SERVINGS
Ingredients
  • 1 tablespoon vegetable oil
  • 3 large ham hocks, scored to bone
  • 2 cups finely chopped yellow onion
  • 1 cup finely chopped carrot
  • 1 cup finely chopped celery
  • 3 cloves garlic, finely chopped
  • 10 cups chicken broth
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound dry green split peas (We used Camellia Brand Dry Green Split Peas)
  • Garnish: fresh carrot tops
Instructions
  1. In a large Dutch oven, heat oil over medium heat. Add ham hocks and cook, turning occasionally, until browned on all sides, 7 to 10 minutes. Remove from pot.
  2. In same pot, add onion, carrot, celery, and garlic; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in broth, bay leaves, salt, and pepper. Add ham hocks; bring to a boil. Reduce heat to medium-low, cover, and cook, stirring occasionally, 20 minutes.
  3. Stir in peas; return to a boil over medium heat. Reduce heat, cover, and cook, stirring occasionally, until peas are tender and ham shreds easily with a fork, 40 to 45 minutes.
  4. Remove ham hocks. Shred meat, discarding bone and skin. Return ham to soup, stirring to combine. Discard bay leaves. Garnish with carrot tops, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/split-pea-soup/