Amy Roloff Making Split Pea Soup with Ham

Split Pea soup has always been one of my favorites. It’s smooth and creamy and so good. It’s lightly seasoned with garlic, bay leaf and oregano. Now add in the Ham and the soup has just elevated. The ham really adds flavor. You can omit the ham and chicken stock and add vegetable stock instead if you want to make it vegetarian. So enjoy this very tasty smooth full of flavor soup.

Ingredients:
3-4 Ham Hocks or Shanks (depending on how large they are)
Season with garlic, oregano, bay leaf, Cup up Carrot and Onion
1 16oz Pkg Dried Split Peas, rinse and sorted
6 cups Chicken Stock (or Veg Stock)
2 cups of Water, from the cooked Ham Shanks or Hocks
1 Sweet Onion, chopped
4 Carrots, chopped
3 Celery, chopped
1 Bay Leaf
2 tsp Thyme
Salt and Pepper
3 Cloves of Garlic, minced
Optional: Croutons, Parmesan Cheese – grated, parsley for toppings

Directions:
* In a large pot add the Ham Shanks or Hocks, add enough water to cover the ham. Add in salt and pepper, oregano, bay leaf, garlic and cut up carrots and onion. Cook for about 2-3 hours on low. Cool until able to handle to the touch.
* In a Dutch oven add in the dried split peas, broth and water from Ham. Add salt and pepper. Cook on high to a low boil then turn down to a simmer. Cook the peas for about 1 ½ to 2 hours. , till the peas have broken down and the soup has thickened.
* While the peas are cooking, sauté the carrots, onions and celery till just about done. Add in the garlic until just aromatic. Add in the carrots, onions, celery and garlic to the soup and continue to cook til the peas have broken down and the soup has thickened.
* As the soup simmers, cut meat off of the shank/bone. Add to the soup and simmer for another 15 minutes.
* Serve with Croutons or sprinkle with Parmesan cheese and parsley or a good crusty bread.

Enjoy.
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