There is nothing like a hearty soup in the winter!
This is tastes like my Mom's soup only, I don't cook the split peas until they turn into mush...sorry, Mom.
I buy 4 smoked ham hocks. You can find these in most stores. They are very cheap and very unattractive. Place them in a large pot. Cover with water or chicken broth. Add one very large chopped onion. Cover, cook on high for 30 to 40 minutes. The result will be a flavorful salty broth.
Remove the ham hocks. You can try to remove any meat that may be on the hock, however, I generally disposal of them. (They will make a dog really happy.)
Bring the broth to a boil and add 1 to 1 1/2 cups of split peas. Boil gently for about 10 minutes. Add 1 small chopped onion, 2 chopped medium carrots,4 chopped celery stalks and about a 1/2 teaspoon Italian Seasoning. Continue cooking at a gentle boil until the split peas are the texture you want. Towards the end of cooking, you should taste the broth. If you find it a little salty, just add water and continue to cook. If the broth is seriously salty, chop a peeled potato into small squares and add it to the soup. They will reduce the salty flavor and make a smooth consistency.
You might wonder why I don't add all of the veggie at the beginning with the ham hocks. It is a texture thing for me. You get great flavor and good texture by waiting until the end.
Vegan variation: Omit the ham hocks. Use vegetable broth, 1 teaspoon kosher salt,1/2 teaspoons garlic powder, increase the Italian Seasoning to teaspoon and everything else is the same.
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