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Split Pea Soup

Ingredients

  • saute
    • 3 tbsp unsalted butter
    • 2 cups yellow onion, diced (~1 large onion)
    • 1 cup carrot, diced (~2 medium carrots)
    • 3/4 cup celery, diced (~2 stalks)
    • 3 garlic cloves, minced
  • cook
    • 2 cups split green peas (~1 lb), picked over and rinsed
    • 2 smoked ham hocks (~1.5-2 lbs total, optional)
    • 3 bay leaves
    • 1 tsp smoked paprika
    • 1 tsp kosher salt
    • 1/2 tsp black pepper
    • 7 cups water (for pressure cooker)
    • 8 cups water (for stove)

Directions

  1. Pick over and then rinse the split peas.
  2. Over medium heat saute the onion, carrot, and celery in the butter for 5-8 mins until they start to soften, only stirring occasionally.
  3. Add the garlic and saute for 1 more minute.
  4. Add the remaining ingredients.
  5. If cooking on the stove, simmer for about 1 hour, stirring often. The soup is done when the ham hocks are tender and the peas are falling apart. If cooking in a pressure cooker, cook for 15 mins with a natural release.
  6. Remove and discard the bay leaves.
  7. Remove the ham and pick out meat, discarding any skin, bones, or fat. Shred or chop remaining meat.
  8. Optionally, puree some of the soup.
  9. Add the ham back to the soup and season with salt and pepper.

Notes

  • Yield: 14 cups (3.5 Quarts);

Estimated Nutrition