Split Pea Soup
An easy and delicious soup perfect for a cold day.
Ingredients
- 1 lb Dry Split Peas
- 1 Onion, Diced small
- 1 medium Carrot, diced small
- 2 Celery Stalks, diced small
- 2 Garlic Cloves, smashed
- 7 cups Water
- 3 cubes Chicken Boullion
- 1 Smoked Ham Hock (Pork Knuckle)
- 2 medium Idaho or Russet Potatoes, cubed small
- 1/4 cup Olive Oil for the pan
- Salt and Pepper to taste
Instructions
- Rinse the split peas and look through to make sure there are no little pebbles in them.
- Peel and dice the potato and place in cold water until ready to use. This will prevent them from oxidizing (turning brown).
- Into a large pot, add olive oil, onion, celery and carrot. Saute until translucent.
- Bring the water to boil and add the chicken bouillon in to melt.
- Add in split peas to the pot along with the chicken broth you made and garlic.
- Add in the ham hock and bring to a boil. Once boiling lower down to simmer and let it cook until the peas are almost tender about 30 mins.
- Then add in the cubed potatoes. Let it continue to cook until the potatoes are fork tender, about another 15 mins.
- Remove the ham hock and cut the meat off the bone and chop it up. Add back into the soup and stir.
- Serve with a nice piece of toasted bread or a grilled cheese. Enjoy!