Split Pea Soup with Ham Hocks

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Prep: --
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YIELD: 4 to 6 servings
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ingredients

  • 1-pound bag split peas, rinsed and picked through
  • 1 1/2 pound smoked ham hock
  • 2 quarts chicken stock, water, or combination
  • Salt and freshly ground black pepper
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Directions

In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.

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5

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  • on February 21, 2014

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    Like all great recipes, simple and good flavour. I am an experimenter of flavours and use rosemary instead of thyme and loved the flavour on my second time I made this recipe. Simplicity is the best way to encourage the "cooking impaired" back in the kitchen or just learning for the first time. Blessing to you for recipe.

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  • on February 06, 2014

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    I just wanted to say thank you! It has been a few years since I have made split pea soup. The recipe use to be on the bag of peas, but is no longer there. I thought it would be simple to get off the net, but nothing is as simple as it seems. After about 45 minutes I finally found your site and recipe and it answered the simple question of whether or not I sauted the onions and celery before putting them in. I just could not remember that one step. Thank you for not making do a million downloads and answering a million questions just to get a simple recipe.

    people found this review Helpful.
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