Green Split Pea Ham Soup by Foodie’s Chef Laura Brennan
It’s certainly been cold enough for split-pea soup; I’d never think of making or eating it in the warmer months. This is a straight forward, one-pot soup. I used a smoked ham hock to flavor the...
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Cooking tools:
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Colander
- Wooden spoon
- Ladle
- Kitchen timer
- Fine-mesh sieve
- Measuring spoon
- Paper towel
- Peeler
- Kitchen shears
- Serving bowl
- Plate
- Bread knife
- Pot lid
Ingredients
- 1 smoked ham hock (about 1 to 1 1u20442 pounds)
- 1 cup diced onions
- 1 cup diced peeled carrots (1/4-inch dice)
- 1 cup diced celery (1/4-inch dice)
- 3-4 tablespoons olive oil
- 3 medium cloves garlic, peeled and thinly sliced
- Pinch of dried thyme
- 1-pound split green peas, rinsed and drained
- 7-8 cups of water and/or chicken stock
- 1-2 bay leaves
- 8 ounces of 1u20444-inch, thick-sliced ham, cut into 1u20444-inch dice**
- kosher salt
- fresh ground black pepper
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