You'd never know you could get so much health-supporting fiber from a bowl of soup! Split Pea Soup inspired by Joy of Cooking, 75th Anniversary edition, page 134
Prep Time5 minutesmins
Total Time2 hourshrs
Course: Soup
Cuisine: American
Keyword: joy of cooking, lentils
Servings: 6cups
Ingredients
1small ham hock or ham bone
2cupsgreen split peasrinsed and picked over
8cupscold water
1large carrotdiced
1large celery ribdiced
1medium oniondiced
2garlic clovesminced (I used 4!)
1bouquet garni3-4 sprigs parsley, ⅓ to ½ bay leaf, 2 sprigs thyme, 1 leek white white part only, 2 cloves
salt and black pepper to taste
optional garnish: toasted croutons, shredded cooked ham, fresh peas, chopped fresh parsley and chives
Instructions
Combine ham bone, 2 cups green split peas, and cold water in soup pot. Bring to a boil, reduce the heat, and simmer for 1 hour.
Stir in diced carrots, diced celery, diced onions, minced garlic, and bouquet garni. Simmer until the ham bone (or ham hock) and peas are tender, about 1 hour more.
Season with salt and pepper to taste.
Remove from heat and remove the ham bone or ham hock. Discard the bone, skin, and fat. Dice the meat and return it to the soup. For a thicker soup, simmer to the desired consistency. Stir to blend before serving.
Garnish with soup croutons, shredded ham, fresh peas, or fresh chopped herbs if using.