Split Pea Soup (makes aprox. 1 gal)
2 medium carrots, chopped (about a cup)
1 medium white onion, chopped (about a cup)
3 cloves garlic, crushed or minced
24oz oz dried split peas *see notes
2 qt low-sodium chicken or vegetable broth
smoked meat on a bone, aproximately 1 lb *see notes
1-2 Tbsp each dried sage and dried parsley
coarse ground salt/pepper to taste
olive oil or vegitable oil
on the split peas: these are usually available as green or yellow, i usually get one of each, but you may do as you wish
on the smoked meat: typically this will be a smoked pork hock or neck, however smoked turkey legs are mighty tasty, too
- heat 2 Tbsp of the olive or vegetable oil in your soup pot or dutch oven over med-high heat.
- add the onions and carrots along with a heavy pinch of salt and pepper.
- saute lightly, stirring often, until carrots begin to soften (about 5-6 min)
- add the garlic and stir for 1 minute (keep stirring or garlic will burn)
- reduce heat to medium and add in the dried peas; stir to mix with the carrots/onion/garlic
- stir in the broth
- bring soup to a boil then reduce heat to low add the smoked meat, and put a lid on the pot
- simmer for 45 min to 2 hours or longer. the soup will begin to thicken as the peas soften
- pull out the smoked meat (ham hock, neck bone, turkey drumstick, etc) chop and return it to the pot
- stir and enjoy
In my house growing up, this soup was always served with a dash of dry white wine and a dollop of sour cream.
Written with StackEdit.November 2, 2014