Month: January 2016

Classic Split Pea Soup with Ham Hocks

Classic Split Pea Soup with Ham Hocks

This split pea soup thickens up standing. In the event that it becomes a little too thick for your tastes, thin it with a little half and half.

Split Pea Soup with Ham Hocks
Author: Renee Shelton
Ingredients
  • 1 1/2 cups dried split peas
  • 2 bay leaves
  • 8 peppercorns
  • 1 pound of ham hocks
  • 1 1/2 cups fine diced onions
  • 1 cup fine diced celery
  • 1/2 cup fine diced carrots
  • 2 quarts water
  • 1 teaspoon sugar
  • 1 to 2 teaspoons of salt as needed
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
Instructions
  1. Pick over the split peas, and put them in a soup pot. Tie up the peppercorns and bay leaf in a sachet and add to the peas. Add the veggies, water, and seasonings.
  2. Bring everything to a boil, then reduce to a low simmer. Cover, and cook slowly until the peas have softened, stirring occasionally.
  3. Before serving, remove the spice sachet and the ham hocks. Adjust seasoning to taste.