Ingredients
- 1 yellow onion, finely chopped (med onion)
- 6 to 8 garlic cloves, minced
- Oil, as needed
- 2 tablespoons butter
- 1 bag (16 ounce) dried split peas (remove and discard any white or discolored)
- 50 to 60 grams smoked ham hock (1 bone with meat on or even better use two smaller bones)
- 56 grams chicken broth (4 cans, 14 ounce each)
- 3 cups water (for a very thick soup use only 2 cups water, you can always add in more water during cooking, or you can use all chicken broth, 2 or 3 cups broth along with the four cans of broth)
- Salt and fresh ground black pepper (I use seasoned salt)
- 2 carrots (med carrots, peeled and finely diced)
- 1 bay leaf (large)
- 1 cup green peas ( frozen peas, optional, add in towards the end of cooking and heat through)
- Cooked rice, optional
How to Make
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Step 1: In a large Dutch oven or saucepan saute the onion in oil and 2 tablespoons butter for about 3 minutes or until softened (use enough oil to coat the bottom of your pot).
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Step 2: Add in garlic cook for 1 minute or until softened.
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Step 3: Add in broth, dried split peas, water, ham bone or smoked ham hock and bay leaf; bring to a boil, reduce heat to medium-low then simmer for about 2 hours or until the soup thickens (add in the diced carrots the last hour of cooking).
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Step 4: Season with salt and pepper about halfway through cooking.
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Step 5: Add in the peas and rice; stir until heated through.
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Step 6: Ladle into serving bowls, and drizzle with whipped cream if desired.
We hope you enjoy this recipe!
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