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World’s Best* Split Pea Soup

4.9(8)

*The World's Best claim is based on my mother-in-law's assessment. She claims to be a split pea connoisseur. I don't want to influence you; all I can say is that it's pretty darned yummy! I didn't even like split pea soup until I started making it last year. This is the result of my evolution.

by pattycake·published 2010-02-12

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prep 15 min

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Ingredients (9)

serves

2 Tablespoons Olive Oilolive-oil
1 whole Onion, Choppedonion
1 cup Carrots, Choppedcarrot
3 cloves Garlic, Minced (use Less To Taste)garlic
1 package Split Peas (1 Pound Bag, Rinsed And Picked Over)
1 pound Smoked Ham Hocks (2 Or 3 Hocks - Or Substitute Ham Bone)
3 cans (14 Oz. Size) Low Sodium Chicken Brothchicken-broth
3 whole Bay Leavesbay-leaf
2 whole Russet Potatoes, Scrubbed And Cubedpotato

Instructions (6 steps)

01In a large dutch oven, heat olive oil until hot. Add onions, carrots, and garlic. Cook, stirring occasionally, until onions begin to turn translucent, about 5 minutes.
02Add split peas, ham hocks, broth, and bay leaves. Add enough water to cover ham hocks. Bring to a boil, then turn heat to medium and simmer about 45 minutes, or until peas are almost soft, adding water as needed.
03Remove ham hocks, allow to cool. When cool enough to handle, remove meat from ham hocks and return to pan. Check seasoning, add salt & pepper as needed. Add potatoes to the pot and add water if needed. Return to a boil, then reduce heat to medium and simmer for an additional 30-45 minutes, until potatoes are soft and peas are broken down. Remove bay leaves.

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Not rich — missing servings, total time, or calories.