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Ham & Split Pea Soup Recipe

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This recipe for Ham & Split Pea Soup is from The Dickinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb dried split peas
1 ham hock
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
4 cloves crushed garlic
2 cups diced ham steak
1 tsp. salt
3/4 tsp. freshly ground pepper
1/4 tsp. crushed red pepper flakes
8 cups water, or ham stock
1 pack Goya ham
1 TB liquid smoke
3 bay leaves
2 tsp. fresh thyme
1 large rosemary sprig, whole
Directions:
Directions:
Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Score the ham cock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.

In a large pot cook the onions celery and carrots with just an titch of EVOO and use water to prevent burning. Cook just and cook just until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add ham and thyme and cook a few minutes until fragrant. Add the stock, drained peas, salt, pepper, pepper flakes, bay leaves and rosemary and cook 1-2 hours until the peas are tender. (Add more water as needed, if the soup becomes too thick or dry.)

Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr 40 mins

 

 

 

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