cindy's split pea soup
(1 rating)
I love "tweaking" recipes so when I decided to make pea soup for dinner today I added some new twists to what I usually do. The results? One of the best split pea soups I have ever made! My husband loved it. This makes a very thick soup so if you like your soup thinner just add more liquid. Serve with cornbread and you have a nice hearty comfort meal for a cold winter day.
(1 rating)
prep time
40 Min
cook time
3 Hr
method
Stove Top
Ingredients For cindy's split pea soup
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2 ccelery, chopped
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2 conion, chopped
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1clove garlic, smashed & minced
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1-2smoked ham hocks
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1 tspsummer savory, dried
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4-6dried hot peppers (opt.) (i used a combination of dried red, jalapeno, & thai peppers)
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2bay leaves, dried
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3 qtchicken broth or water
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6 csplit peas (i use half yellow & half green)
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3/4 chalf & half
How To Make cindy's split pea soup
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1Saute celery, onion, garlic, & summer savory until onion translucent but not browned.
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2Place Ham Hocks, dried peppers, & bay leaves in pot. Add black pepper if you wish but do not add any salt. There is plenty of salt in the ham hocks. Cover with broth.
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3Bring to boil, then turn heat to low , cover & simmer for 1 hour.
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4After an hour taste broth for heat, if using dried peppers. If it is desired spiciness, remove the peppers. (I left mine in for another 30 minutes)
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5After 1-1/2 hours, remove Ham Hocks to cool before chopping.
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6Meanwhile, wash split peas and add to broth. Then chop meat and add to pot.
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7Bring to boil, then turn to low and continue to simmer for approx. 1 hour, or until peas are tender, stirring occasionally.
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8Add Half & Half & stir until completely mixed. Serve with cornbread.
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