So, just a couple things I want to throw out there.
Pea Soup is not photogenic. Pretty sure it never has been and it probably never will be. I was trying all sorts of different angles to make it look prettier but in the end I just gave up and hoped that you guys would understand. I do have to say though that this is probably one of the best tasting ugly foods out there!
Secondly, you’ll need to get yourself a ham hock. I know…. it’s weird. I have been begging my mom for this recipe for ages, and when she finally gave it to me I saw the ‘ham hock’ in the ingredient list and it took me months to remember to buy one at the store. It’s an awkward looking package of meat & bone, but totally rocks in the soup.
So just grab those hocks and peas and let’s get goin!
So, remember how I said a few weeks ago that I never used to make soup? Totally did a 180 on that one- soups are my new favorite thing because you can just dump all the ingredients in a pot and wait a few hours and bam! Your house smells amazing and you can rest easy knowing dinner is prepared and it didn’t take any special culinary technique or constant attention to have a delicious product. And please… please don’t forgo the ham hock. It adds a delicious and hearty flavor to the soup and takes it to the next level for sure. This would make a less than satisfactory vegetarian soup.
Aaaand it makes so much that you’ll be eating it for days. And not get sick of it. Promise.
Let’s make some green soup!!
Classic Split Pea Soup
serves 10-12. (or 2 people for weeks)
1 (2 lb.) bag of split green peas, rinsed
1-2 ham hocks (all I could find was a package of 3 small hocks- so I used 3 and had lots of meat.)
1 medium size bag of baby carrots, chopped
1 head of celery, chopped
1 large onion, chopped
Lawry’s seasoning salt, to taste
4 quarts water
Fill a large stock pot with roughly 4 quarts of water. Rinse peas and add to water with ham hocks and bring to a boil.
Boil these two ingredients for 45 min to 1 hour, then add the chopped vegetables and Lawry’s seasoning salt. I probably used 2-3 tsp.
After about two hours, carefully remove the ham hocks and cut the meat off the bone. Place meat back in soup and discard the bone.
Boil soup over med-high heat for another 15-20 minutes or until at your desired level of thickness. I like my soup extra thick so I let it go for a while!