My mother used to make delicious (and economical to make)
pea soup on cold days. She used a leftover ham bone but I find that ham hocks
add so much more flavor and texture!
INGREDIENTS:
1 package dried split peas (12 oz)
1 medium onion, diced
2-3 carrots, sliced
2 stalks celery, sliced
1 bay leaf
2 large or 3 small ham hocks
Ham hocks can be found in the frozen aisle, you can store unused portions in your freezer
1 tbsp olive oil
1 box vegetable broth (can substitute 4 cups water)
Pepper, and little or no salt added
INSTRUCTIONS:
Using a Dutch oven or heavy-bottomed pot with lid, add the
olive oil and stir in the onion, celery, and carrot. Sauté vegetables for a few
minutes over medium high heat until they are tender, then add the broth or
water. Immediately add the ham hocks to the pot. Add more water or broth to
cover ham hocks. Allow to cook at medium heat for another 5 minutes.
Meanwhile, rinse and drain the peas and add them to pot,
along with the bay leaf.
Reduce heat to medium low and allow to simmer, covered, for
40-50 minutes, until peas have dissolved and ham hocks are tender and meat comes off
the bone easily. If soup becomes too thick, add a little water and stir, then simmer
to the desired consistency. It’s better for pea soup to appear a little soupy
because it will thicken up later.
Check the seasoning. I usually don’t add salt because the
ham hocks have so much flavor and saltiness. Add pepper, salt if desired, stir
and serve hot.
Makes enough for a whole family, or two very hungry people, with
enough left over to enjoy the next day, and the next. Tastes great reheated!
