Split Pea Soup with Ham Hock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2- 3 smoked ham hock (or ham bone)12 cups water, plus more as needed3 cups dried split peas, pre-soaked for a few hours, then drained3 bay leaves1 tsp basil1/2-1 Tbs. Beef Better than Bullion2 Tbsp. olive oil2 small yellow onion, diced4 carrots, peeled and diced3 ribs celery, diced4 cloves garlic, mincedSalt and freshly ground black pepper to taste
Place ham hock in a large, heavy bottomed pot, cover with water and bring to a boil. Continue to simmer on medium heat for about an hour, until meat starts to fall away from the bone, and then remove from water and let cool. Skim off any fat from top of broth.
Add pre-soaked split peas to broth with bay leaf and cook on medium low heat.
Meanwhile, heat olive oil in a saute pan. Add chopped vegetables and saute until tender. Remove meat from ham bones and add ham and vegetables back into pot.
Continue cooking until lentils and vegetables are tender. Season with salt and pepper and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user RRFRANCISCO.
Add pre-soaked split peas to broth with bay leaf and cook on medium low heat.
Meanwhile, heat olive oil in a saute pan. Add chopped vegetables and saute until tender. Remove meat from ham bones and add ham and vegetables back into pot.
Continue cooking until lentils and vegetables are tender. Season with salt and pepper and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user RRFRANCISCO.
Nutritional Info Amount Per Serving
- Calories: 113.6
- Total Fat: 3.7 g
- Cholesterol: 6.4 mg
- Sodium: 166.2 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 5.0 g
- Protein: 6.5 g
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