Split Pea Soup with Ham
Servings: 4 -6 quarts, depending on desired thickness of soup
Ingredients
- 2 pounds smoked ham hocks (2 pounds is an approximate minimum)
- 1 pound dry green split peas
- 8 cups vegetable stock (May need more depending on desired thickness. Water can also be used, but soup will not have the same depth of flavor as it does with vegetable stock.)
- 1 medium onion, chopped
- 1 medium potato, diced
- 2 large carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon ground sage
- 2 bay leaves
- salt and pepper, to taste
Instructions
- Rinse peas under cool running water. Check for and remove any debris...if it ain't a pea, you may not want to eat it.
- Add the peas, vegetables and ham hocks to a large stock pot. Bring to a low boil over medium heat. Cook, stirring occasionally for 20 minutes.
- Lower the heat, and add the remaining ingredients. Continue to cook for another 25-40 minutes, stirring often, until the vegetables are tender and the peas have thickened the soup. As the soup begins to thicken, it will have a tendency to stick to the bottom of the pot, so be sure that the heat is low and stir often. Add a little stock or water to thin the soup, if necessary.
- Before serving, remove the ham hocks from the soup and allow to cool. Remove meat from bones and chop into small pieces. Stir into soup. Garnish as desired for serving.
Notes
Serve with a salad and a loaf of crusty bread.