Are you doing anything different now that daylight saving has taken effect? With the days getting shorter and the nightfall earlier, I had to find something new to do in my bungalow. SOO… I have decided to make a tasty soup every Sunday. Well I will give it my best try at least! Nick mentioned the other day, ‘You know what I have been thinking about, your tasty split pea soup.’ What a thing to think about right? So I have chosen to kick off my Sunday Soup adventure with just that, my great grandma’s Split Pea Soup.
Trust me, you will LOVE this recipe. All fresh ingredients and the only spicing is salt and pepper. Plus you will have A LOT of extra soup to freeze and take as easy meals to work for lunch or when you don’t have time to make dinner.
What makes this soup über tasty is the slow simmer of the smoked ham hock (photo below). Even though I can guarantee the best ham hock comes from my dad’s slow roasted ham on the grill. You can find the ham hock or ham shank at your local market. You can expect to pay around $4-$6 for a smoked variety.
The photo below is all the ingredients including the peas before they exploded into a creamy fresh flavor soup. Plus it was the prettiest photo! This soup takes a combined 3.5 hours to make. Make sure you allow enough time for all the flavors to combine and your home will smell AMAZING and nothing less than cozy!
- 1 Ham Hock
- 6 Cups Reduced Sodium Chicken Stock
- 1 Bag Split Peas – Dried
- 2 Large Carrots – Peeled and Sliced
- 3 Stocks Celery – Chopped
- 1 Medium Onion – Chopped
- 2 Medium Potatoes – Peeled and Diced
1. In large pot: Combine Chicken Stock and Ham Hock. Simmer for 1.5 hours
2. Remove :Ham and place on cutting board. Cool enough to handle and remove meat and chop
3. Add: Peas, Carrots, Celery, Onions, Potatoes, and Ham to Chicken Stock. Season with a dash of salt and pepper
4. Cook for 2 hours until peas are cooked and creamy, stirring occasionally
Yields: ~ 8 cups