This recipe for Split Pea Soup is quick and easy to prepare. This hearty dish is both high in calories and protein.
- 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
- 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.
- Puree the soup in a blender – 5 cups at a time. Return the pureed soup to the pot.
- Remove the pork from the bones and dice the meat before adding it to the soup. Season with salt and pepper.
- 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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