Yellow Split Pea Soup

Rating

(Use organic ingredients whenever possible).

This traditional yet sophisticated soup has layers of flavor and loads of nutrition. An excellent source of fiber, it is also rich in iron, folate, potassium, thiamin, and phosphorus, and low in sodium. The flavors of aromatic vegetables, along with ham and peas combine to make this soup succulent and smooth.

Yields6 ServingsCategory
 1 smoked ham hock (about 1 lb/500 g)
 ½ tbsp olive, sunflower, grapeseed, or other cooking oil
 ½ large onion, finely chopped
 1 each carrots and stalks celery, finely chopped
 1 cloves garlic, minced
 8 cups water
 2 green onions, thinly sliced
1

In a pot, heat oil over medium-low heat.

2

Fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.

3

Add stock, peas and 2 cups (500 ml) water;

4

Bring to boil over medium-high heat, skimming off any foam.

5

Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.

6

Remove ham hock; pull off and shred meat.

7

Set meat aside.

8

Discard ham bone and bay leaves.

9

In blender, puree half of the soup

10

Return puree to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold.

11

Cover and refrigerate for up to 2 days. (Reheat to serve.)

12

Ladle into bowls and garnish with green onions.

*Cooking times can vary based on the batch size.

Eating nutritionally can be quick, convenient, and cost effective. For hints and tips please see our Convenient Use Tips and Cooking Tips .

Ingredients

 1 smoked ham hock (about 1 lb/500 g)
 ½ tbsp olive, sunflower, grapeseed, or other cooking oil
 ½ large onion, finely chopped
 1 each carrots and stalks celery, finely chopped
 1 cloves garlic, minced
 8 cups water
 2 green onions, thinly sliced

Directions

1

In a pot, heat oil over medium-low heat.

2

Fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.

3

Add stock, peas and 2 cups (500 ml) water;

4

Bring to boil over medium-high heat, skimming off any foam.

5

Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.

6

Remove ham hock; pull off and shred meat.

7

Set meat aside.

8

Discard ham bone and bay leaves.

9

In blender, puree half of the soup

10

Return puree to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold.

11

Cover and refrigerate for up to 2 days. (Reheat to serve.)

12

Ladle into bowls and garnish with green onions.

Yellow Split Pea Soup
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