If you like split pea with ham then here is my fairly easy recipe. I started by letting 2 cups of dried peas soak in water over night. Then I drained them and put them in my big ole soup pot.
Then I added 6 cups of water and 2 cups of broth. I used vegetable broth because it was already open and in my fridge. But you can also use chicken broth if you like. When I started the soup I was in my sweats. It was Saturday and early after all.
After that, came the ham hock. You can't have a pot of pea soup with out a ham hock to give it flavor.
Now it has to cook over medium heat for around 2 hours and then it will be time to add more stuff.
Don't think I'm a total slob, I did eventually get dressed in real clothes. And now it's time to add the other goodies to our soup. I coarsely chopped up a whole onion and threw it in the pot, Along with some garlic.
Then I grated two carrots. I don't peel my carrots, I just chop off the ends and wash them. The peel has lots of nutrients. Just throw them in, it'll be fine and grated up, you'll never notice, I promise.
- 2 cups of dried peas [soaked over night in water. Drained and added to large soup pot]
- 6 cups water
- 2 cups broth [chicken or vegetable]
- 1 ham hock
- 1 onion coarsely chopped
- 3 cloves of garlic, crushed or minced
- 2 carrots grated
- 2 stalks of celery coarsely chopped
- 1 pound of ham cut up into 1 inch squares [or circles or ratangles if you like to play with your food]
- salt, pepper and red pepper to taste
Add 6 cups of water and 2 cups of broth.
Add the ham hock, and cook over medium heat for a couple hours.
Then add the onion, carrots and celery
Cook soup for another hour or so, then use a potato masher to smash up some of the peas to give it more thickness. You can also add corn starch if you like.
Add your salt, pepper and a little red pepper for added flavor.
Chop your ham, throw it in and let the soup come to a boil.
Then simmer for about an hour or so to thicken the soup and get the peas and other veggies soft and mushy.