Split Pea Soup
Ingredients
1 pound dried split peas either yell or green, rinsed and drained
1 ham hock or 1 cup diced ham or a piece of unsmoked gammon
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 potatoes peeled and cubed
1 piece pumpkin peeled and chopped
2 cloves garlic, minced
6 cups chicken or vegetable broth
2 bay leaves
Salt and pepper to taste
Optional: chopped fresh parsley for garnish
Instructions
1
In a large pot or Dutch oven, combine the split peas, ham, onion, carrots, celery, garlic, potatoes, cabbage, broth, and bay leaves.
2
Bring the mixture to a boil over medium-high heat.
3
Reduce the heat to low and simmer, covered, for 1 to 1.5 hours, or until the peas are soft and the soup is thickened, stirring occasionally.
You can also use a pressure cooker. Simply place ingredients in and when it starts to “whistle” reduce heat and cook for 45 minutes to an hour.
4
If using a ham hock, remove it from the soup and discard the bone and any fat. Shred the meat and return it to the pot.
5
Season the soup with salt and pepper to taste.
6
Serve hot, garnished with chopped fresh parsley if desired.
7
Enjoy. Pea Soup Cosykitchencorner style.
