3 tablespoons butter
1 onion diced
2 ribs celery diced
2 carrots diced
1 ham bone a smoked ham hock or 6 oz. or any other
smoked pork product
1 lb. dry split peas sorted through and rinsed
6 cups low sodium chicken stock/broth or vegetable stock
2 bay leaves
kosher salt and black pepper
chopped fresh parsley
Instructions:
1. In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened.
2. Add the ham bone or smoked ham hock to the pot. If using smoked pork product, dice it into small pieces and add it to the pot. Sauté for another 5 minutes to allow the flavors to meld together.
3. Add the sorted and rinsed split peas to the pot, followed by the chicken stock or vegetable stock. Stir well to combine all the ingredients.
4. Drop in the bay leaves and season with kosher salt and black pepper to taste. Be cautious with the salt as the ham or smoked pork product may already be salty.
5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 to 1.5 hours, or until the split peas are tender and the soup has thickened. Stir occasionally to prevent sticking.
6. Once the soup has reached the desired consistency, remove the ham bone or smoked ham hock from the pot. If using smoked pork product, you can leave it in the soup. Remove any meat from the bone and dice it into small pieces. Return the diced meat to the pot.
7. Taste the soup and adjust the seasoning if needed. Add more salt and pepper if desired.
8. Serve the Smoky Split Pea Soup hot, garnished with chopped fresh parsley. Enjoy it as a comforting and hearty meal.
Note: This soup can be stored in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.
Thank you for reading this article. Please feel free to share your thoughts below. Let’s foster a community that shares and grows together at Hydra Club.