Total Steps
4
Ingredients
13
Tools Needed
3
Ingredients
- 6.0 large stalks celery
- 5.0 slender carrots carrots
- 1.0 teaspoon freshly-ground black pepper
- 1.0 teaspoon dried thyme
- 2.0 bay leaves bay leaves
- 2.0 smoked ham hocks smoked ham hocks(optional)
- 4.0 cup water
- 1.0 smoked ham shank smoked ham shank
- 1.0 can 4.0 ounce low-sodium chicken broth
- 1.0 pound green split peas
- 1.0 tablespoon chopped garlic
- 2.0 large onions onion
- 2.0 tablespoon olive oil
Instructions
Step 1
Heat oil in a 5-quart pot over medium-high heat. Add 1 chopped onion (about 2 cups) and 1/2 tablespoon garlic. Cook, stirring often, until softened. Add peas, broth, water, ham shank, bay leaves, thyme, and pepper, then bring to a boil. Reduce heat and simmer, covered.
Step 2
Remove ham shank, trim meat off the bone, and return the meat to the pot. Discard the bone. Add celery, carrots, and the remaining chopped onion and garlic. Simmer, covered, stirring occasionally, until the carrots are tender and the soup has slightly thickened.
Step 3
Adjust seasoning to taste. The soup can be served immediately, refrigerated for up to 4 days, or frozen for up to 1 month. Note: The soup thickens considerably when stored in the refrigerator or freezer.
Step 4
When ready to serve, gently reheat the soup, stirring in water until it reaches your desired consistency. The soup should be thick and well-seasoned.