Split Pea Soup with Ham Hocks

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 50 minutes

Ingredients

2 tablespoons olive oil

1/2 yellow onion (diced)

3 medium carrots (peeled and diced)

2 celery stalks (diced)

6 cloves garlic (minced)

8 cups low sodium chicken broth

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

16 ounces split peas (rinsed and picked over)

2 bay leaves

2 pounds smoked ham hock (ham shank or ham bone)

salt and black pepper

Directions

Heat olive oil in a large pot over medium heat.

Add onions, carrots, celery and garlic. Cook just until vegetables start to soften. About 3 minutes.

Pour in chicken broth. Add in thyme, rosemary, split peas, bay leaves and ham hock. Bring soup to a boil, reduce heat and then cover. Cook until the peas are tender about an hour.

Remove ham hock from the soup. Allow to cool for several minutes and then shred.

Return the meat to the pot and cook for another 20 - 30 minutes or until the peas have broken down. Season to taste with salt and pepper.

Ladle into soup bowls and serve.

To reheat leftovers add a little more liquid (broth or water) to thin it out a bit.

Nutrition

• Calories: 470 kcal
• Total Fat: 14.7 g
• Saturated Fat: 4.1 g
• Cholesterol: 41 mg
• Sodium: 158 mg
• Total Carbohydrate: 52.2 g
• Dietary Fiber: 20.5 g
• Total Sugars: 8.1 g
• Protein: 33.2 g