In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper.
Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season the soup with salt and pepper to taste and serve.
Slow cook your split pea soup while you are out for the day and a delicious dinner will be ready when you arrive back home! This is a real stick-to-your-ribs soup.
Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
Ingredients: 16 oz bag of dried split peas. 1 medium chopped onion. 1 garlic clove or more if you like more garlic, use 2-3 cloves of garlic. 8 cups fat-free chicken broth. 2 tsp of olive oil. 2 large carrots â€“ chopped. salt and pepper, to taste. 1 ham hock.
This ham hock and split pea soup stove top recipe takes minutes to prepare and can simmer all afternoon. Warm, delicious and loaded in fiber and protein â€“ it is .
Emeril Lagasse shares a recipe for one of his favorite soups with split peas and a ham hock.