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 Split pea soup ready for the table |
 Use about 2 pounds of good smoked ham hocks. Have them split. |
 Bell pepper, celery, onion, carrots and garlic make up the vegetable ingredients. |
 Dice vegetable ingredients and press/mince garlic. |
 Heat pot. Add oil. Sweat vegetables over medium heat until translucent. |
 Add garlic and cook another minute. |
 Add ham hocks and chicken stock. |
 Add split peas and herbs |
 Add enough water to cover peas and ham hocks. |
 Cover and bring to a simmer. Simmer on low heat for about an hour or until peas are fully cooked. Stir occasionally to avoid sticking to the bottom of the pot. |
 Remove ham hocks and cool slightly. Remove meat from bone and chop. Return meat to pot. Simmer uncovered to desired consistency. Add salt/pepper to taste. |
 Add a green salad and cheap bottle of Merlot and you have a hearty economical week night meal. |
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Split Pea soup is a good weeknight meal. My wife and I eat legumes once a week. Usually on Monday. I make large batches and freeze them in containers that will serve the two of us. Most legumes freeze reasonably well. Legumes are economical and good for you. Served with a salad they make for a warming meal as cooler weather comes on. Wine: Charles Shaw "Two Buck Chuck" Merlot for a economical and healthy meal.
Ingredientes
- 2 lb split peas, rinsed
- 2 lb smoked ham hocks, split
- 4 cup chicken stock
- 4 oz. celery, diced
- 4 oz carrot, diced
- 1 large oniion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, pressed and minced
- 2 tsp Thyme
- 2 tsp Marjarom
- salt/pepper to taste
- 2 Tbs Olive oil
- Water
Direcciones
- Heat a large pot and add oil when hot. Sweat celery, carrot, bell pepper and onion on medium heat until translucent. Add garlic and cook for another minute. Add chicken stock, ham hocks, split peas and herbs to pot. Add enough water to cover ham hocks and peas. Cover and bring to a low simmer. Cook for about 1 hour stirring occasionally so that nothing sticks to the bottom of the pot. Remove ham hocks and cool briefly. Remove meat from the bone and chop into small pieces. Return chopped ham to pot and simmer uncovered to the consistency you desire. Add salt/pepper to taste. Soup is ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 12 servings | |
| Calories 392 | |
| Calories from Fat 71 | 18% |
| Total Fat 7.94g | 10% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 1067mg | 44% |
| Potassium 1080mg | 31% |
| Total Carbs 48.34g | 13% |
| Dietary Fiber 20.2g | 67% |
| Sugars 6.95g | 5% |
| Protein 32.81g | 52% |
Evaluaciones
15 de Enero de 2013
Have a ham bone in the freezer to make this recipe this weekend. Yum!
