Recipe: Perfect Split Pea Soup

Split Pea Soup. This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Dried split peas are cooked with ham hocks, onions, garlic, and leeks. This filling, hearty soup is perfect for cold winter days. You can cook Split Pea Soup using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Split Pea Soup

1. It's 1 large of Ham Hock.
2. It's 8 cup of Frozen or Canned Peas.
3. It's 4 cup of water.
4. Prepare 1 large of Onion.
5. You need 1/2 cup of Butter or Margarine.
6. You need 3 tbsp of Chicken Bouion.
7. Prepare 1 of Salt and Pepper to taste.

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. Delicious Split Pea Soup with Chicken. theimprovman. My split pea soup with pork I south african youtuber l.

Split Pea Soup step by step

1. Place Ham Hock, Peas and Water in Crock pot. Turn on Crock pot to low..
2. Chop onion and saute in butter..
3. Add onion and butter to crock pot. After 5 hours on low, turn crock put on high..
4. After 3 hours on high, remove the Ham Hock and debone it. Chop the ham and set aside..
5. Puree the Peas and Onions. This can be done with either a submersion blender or a regular blender..
6. Put everything (including the ham) back in the crock pot, add chicken boullion, salt and pepper. Serve immediately or leave in crock pot, on warm, until ready to serve..

Split pea soup is pure comfort food for many and it's surprisingly easy to make at home. Yellow peas are traditional for French Canadian pea soup, but feel free to use green if that's what you have. I had been eating split pea soup for at least half my life before I realized it was not traditionally a vegetarian soup. Growing up, my mom made it from, well, tubes from the grocery store that included. I like to finish each bowl with a generous drizzle of golden olive oil, a few flecks of lemon zest, and a dusting of smoked paprika to give the soup some smoky depth.