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This soup was made in a pressure cooker but it can also be made in a Crock-Pot or a regular pot on the stove. It is easy-peasy, very satisfying and perfect for these brutally cold days. Enjoy!
Here is what you need to do for this satisfying and comforting soup:
16 oz. dried split peas
1 small ham hock
1 medium yellow onion — chopped
2 carrots — peeled and sliced
1 celery stalk with leaves — chopped
2 garlic cloves — minced
12 cups of water or chicken stock
Salt and pepper to taste
2 bay leaves
2 pieces whole grain bread — cubed
2 TBS olive oil
Oregano
Place all the ingredients in a pot. Don’t add too much salt because the ham already has salt. You can adjust it later.
If you are using a pressure cooker you will be done in 20 minutes. If you are using a crock-pot you will be done in about 4 hours on high. If you are using a regular pot you will be done in about 1 and ½ hours.
Once the peas are cooked, remove the ham hock and the bay leaves. If you are cooking them in a regular pot you might have to blend half of the soup if the peas are still all whole.
Once it has cooled down, discard the ham hock’s skin and shred it into medium pieces.
Place the bread cubes in a skillet. Add the olive oil, season with salt and pepper and add some crushed oregano. Stir the cubes so they coat evenly and fry them until all sides are browned and crisp.
Serve the soup with pieces of ham and the fried bread croutons. Enjoy!
CALORIES 333.60; FAT 9.33 grs (sat 1.56; mono 5.73; poly 1.34); PROTEIN 18.62 grs ; FIBER 16.61 grs; CARBS 9.14 grs; CHOLESTEROL 9.27 mg; IRON 3.58 mg; SODIUM 551.08 mg; CALCIUM 78.98 mg
Print your recipe here – http://thefrugalchef.com/2014/01/split-pea-ham-soup/
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