split pea soup

 Ingredients:

1 pound dried split peas, rinsed

1 ham hock, smoked or unsmoked

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

8 cups water or vegetable broth

1 bay leaf

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

Salt to taste

Instructions:

 

In a large pot, combine the split peas, ham hock, onion, carrots, celery, garlic, water or broth, bay leaf, thyme, and pepper.

Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the peas are tender and the soup has thickened.

Remove the ham hock from the pot and let it cool slightly. Remove the meat from the bone and shred it. Discard the bone and skin.

Return the shredded ham to the pot and stir to combine.

Season the soup with salt to taste.

Serve hot with crusty bread.

Tips:

 

For a creamier soup, use a hand blender to puree a portion of the soup.

You can substitute vegetable broth for water for a richer flavor.

Add a handful of fresh spinach or kale to the soup for extra nutrients.

Serve with a dollop of sour cream or a sprinkle of grated Parmesan cheese.

Enjoy!