Split Pea Soup

It has been unusually warm here this winter, except for a few days here and there. I kept an eye on the forecast and as soon as it turned cold I made up a big batch of split pea soup.


The original recipe came from Ina Garten. I modified it only a bit by adding smoked ham hocks and celery.

Makes: 4-6 servings
Prep time: 10 minutes
Cook time: 1 hour 45 minutes
Printable Recipe

Ingredients:

• 1 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1/8 cup extra virgin olive oil
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 4 medium carrots, diced
• 3 small red potatoes, unpeeled, diced
• 3 stalks celery, diced
• 1 pound dried split green peas
• 8 cups chicken stock
• 2 smoked ham hocks

1. Saute the onions, celery and garlic for 10-15 minutes in a large pot with the olive oil, oregano, and salt and pepper until tender.

2. Add the carrots, potatoes, chicken stock, ham hocks and half of the dried peas. Bring to a boil and reduce to a simmer. Simmer uncovered for 40 minutes. Scrape off any foam.

3. Add the remaining dried peas and simmer another 40-60 minutes or until all of the peas are tender.

4. Remove the ham hocks. Cut off the meat and dice and return to the pot. Warm for 5 minutes. Season with salt and pepper and serve.