House Pea Soup
Ingredients
- 2 tablespoons olive oil
- 2 onions chopped
- 1 tablespoon chopped garlic ⓘ
- 1 pound green split peas picked over ⓘ
- 4 ounces low sodium chicken broth 14 1/2 ea ⓘ
- 4 cups water ⓘ
- 1 shank smoked ham ⓘ
- 2 smoked ham hocks ⓘ
- 2 bay leaves ⓘ
- 1 teaspoon dried thyme ⓘ
- 1 teaspoon freshly ground black pepper ⓘ
- 6 celery stalks chopped ⓘ
Instructions
- Heat oil in 5-quart pot over medium-high heat. Add 1 chopped onion (about 2 cups) and 1/2 tablespoon garlic. Cook until softened, stirring often, about 4 minutes. Add peas, broth, water, ham shank, bay leaves, thyme and pepper, then bring to a boil, reduce heat and simmer, covered, 1 hour.
- Remove ham shank, trim meat off bone and return meat to pot. Discard bone. Add celery, carrots and remaining chopped onion and garlic. Simmer, covered, stirring occasionally, until carrots are tender and soup slightly thickened, about 40 minutes.
- Adjust seasoning to taste. Can be served immediately, refrigerated up to 4 days or frozen for up to 1 month. (Note: The soup thickens considerably when stored in the refrigerator or freezer.)
- When ready to serve, gently reheat, stirring in water until it's the consistency you like. The soup should be thick and well-seasoned.
Nutrition & Diet Analysis (per serving)
610
kcal
31% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).