Split Pea Soup RecipeWe clipped this split pea soup recipe out of a newspaper many years ago, while looking for budget recipes. This delicious recipe for split pea soup was submitted by Anne Kirby, a 71-year-old grandmother, who described this delicious homemade soup recipe as her "favorite recipe, especially good for lunch or dinner on long, rainy weekends." We couldn't agree more! You can puree this split pea soup if you want to but, like Anne Kirby, we like a thick, hearty broth. Served with a crusty loaf of bread, this healthy soup makes a filling, nourishing, and simple dinner recipe, or lunch recipe.
2 onions, diced
5 garlic cloves, crushed 3 large carrots, peeled and diced 2 celery stalks, sliced, including leaves
1 to 2 tablespoons butter 10 cups water or chicken broth 2 meaty ham hocks (or ham bone from leftover ham) 2 bay leaves 1 large pinch thyme Salt and freshly ground pepper, to taste
Saute the onions, garlic, carrots and celery in the butter in a heavy soup pot until lightly browned. Add the peas and water. Add the ham hocks and bring to a boil, skimming off any scum that comes to the top. When everything is tender and slightly mushy, remove the ham hocks, let cool a bit, then strip off the meat. Discard all fat and bone. Shred the meat and return it to the soup. Add the bay leaves, thyme, salt and pepper. Simmer split pea soup for 1 hour longer, stirring from time to time. This recipe for split pea serves 6 to 8
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