Stir the onions, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. 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.
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.
This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, onions and a pinch of marjoram. You can choose to soak .
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.
Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's .
1 pound dried green split peas, rinsed and drained; 1 1/2 cups cubed peeled. . Found this recipe to be excellent -- used smoked ham hocks from my local .
This split pea soup is a satisfying delicious meal very high in fiber. A perfect soup on a. Print Recipe. 5. 5 / 5 (1 Reviews). Add peas, carrots, ham hock and your chicken stock, then cover the pot and let it come to a boil. Add salt and pepper .