Split Pea Soup
Classic split pea soup. Use your left-over ham bone or purchase smoked ham hocks from your grocer. For a vegetarian version, omit the ham. To make in the slow-cooker, put all ingredients in the slow-cooker and set to low for 6-8 hours. Puree soup with immersion blender if desired.
Servings: 8 servings
- 16 ounces green split peas
- 2 Tablespoons olive oil or avocado oil
- 1 large onion diced
- 2 large carrots peeled and diced
- 1 clove garlic crushed
- 1 bay leaf
- 8 ounces ham hock smoked turkey neck or ham bone. (optional)
- 1 sprig fresh thyme
- 2 quarts water
- Kosher salt and pepper to taste
In a large pot, heat oil over a medium heat. Sauté onions and carrots in olive oil, then add split peas and water to cover vegetables by about 2 or 3 inches (about 2 quarts).
Add bay leaf, thyme sprig and ham hock, if desired.
Reduce heat, cover and simmer on low until peas are soft, about 45 minutes to an hour.
Remove the bay leaf and thyme sprigs and ham hock.
Use an immersion blender or regular blender and puree soup.
If using a ham bone, dice any ham and return back to soup.
Season to taste with salt and pepper
For slow-cooker, add all ingredients to slow-cooker and set to low for 6-8 hours. No need to sauté onions.
Serving: 1serving | Calories: 330kcal | Carbohydrates: 37g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 102mg | Potassium: 732mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2639IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg