Photo added February 2, 2012
Growing up, I asked for split pea soup on many a birthday. It's always been one of my favorites. This recipe is based on my mom's classic version, with hearty garlic and ham hock flavors permeating the thick soup. I choose to make a large batch, anticipating leftovers, because the flavor improves over a day or two in the fridge, and the soup also freezes well. Additionally, with the long simmering time, I make this soup only on weekends or or a weekday when I'm working from my home office.
Serves: 16
Preparation Time: 1 hour preparation, 6 hours simmering
2 lb dried split peas
2 qts water
1 medium onion, diced
3 cloves garlic, minced
2 smoked ham hocks or meaty ham bone
3 qts water
6 medium carrots, sliced
1 T dried or fresh parsley, minced
Salt and pepper to taste
Rinse and drain peas, place in a large pot with 2 qts water. Bring to boil. Remove from heat and let sit for 1 hour. Drain and rinse peas thoroughly.
Placed drained peas back in pot, along with onion, garlic, ham hocks and 3 qts water. Bring to a boil, reduce heat and simmer, stirring occasionally, until peas are very soft and mashed.
Remove ham hocks or bone, let cool. Remove and shred meat, discarding bones and fat. Return shredded ham to soup. Add carrots, parsley, salt and pepper. Continue simmering until carrots are soft.
Per-serving Nutritional Profile:
Calories, 200
Fat, 1.5 g
Saturated Fat, 0 g
Cholesterol, 10 mg
Carbs, 33 g
Dietary Fiber, 12 g
Protein, 15 g
Sodium, 260 mg
Vitamin A, 80% Daily Value
Vitamin C, 4% Daily Value
Calcium, 4% Daily Value
Iron, 10% Daily Value
