This recipe for Split Pea Soup is quick and easy to prepare. This hearty dish is both high in calories and protein.

Ingredients:

• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 1 cup chopped celery
• 1 cup carrots, peeled and chopped
• 1 ½ pounds smoked pork hocks
• 2 teaspoons dried marjoram leaf
• 1 ½ cups green split peas
• 8 cups vegetable broth

Instructions:

1. In a large pot or Dutch oven over medium-high heat, melt the butter. Add the onion, celery and carrots and sauté about 8 minutes, or until softened. Add pork and marjoram and stir for 1 minute. Add the peas, followed by broth, and bring to boil. Reduce the heat to medium-low and partially cover the pot with a lid. Simmer about 1 hour and 10 minutes or until the pork and vegetables are tender and the peas begin to fall apart, stirring often. Transfer the pork hocks to bowl.
2. Puree the soup in a blender – 5 cups at a time. Return the pureed soup to the pot.
3. Remove the pork from the bones and dice the meat before adding it to the soup. Season with salt and pepper.
4. Refrigerate the soup until cold, then cover. This recipe can be made in advance – reheat before serving.

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Published August 2018

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