My dad used to make split pea soup when I was growing up. I thought it was gross (well, it sorta is!) until middle school when I began to enjoy it. My days would often start with a bowl of generic Campbell's split pea soup.
When I got a little older and stopped using cans, I thought I'd give the soup a try - the way my dad used to make it! I've made it several times over the years - sometimes vegetarian and sometimes with meat. It's always been delicious! When I stumbled upon this recipe, I knew I needed to give it a go!
Split Pea Soup
via Eat Live Run
1 1/2 large yellow onions, diced - I omitted because we didn't have any. Next time they are going in!
2 large carrots, peeled and diced - I used about 9 medium carrots sliced.
3 stalks celery, diced - I used a whole stalk.
1 tsp oregano
1 tsp salt (or to taste)
1 16-oz bag green split peas - I used two bags.
2 ham hocks (they usually come in packs of two) - I used one smoked hock. We purchased it at Sprouts.
8 cups water - I have no idea how much water I used... I filled a pot. It was probably more than 8 cups, though.
To start, I added the water and hock to a pot on medium-high heat. I sauteed the veggies in a separate pan with a little oil until they were soft. I like my veggies really soft! If you don't care about that, you can follow the original directions which were to combine all ingredients in a very large pot.
Once the veggies were cooked, I added them to the pot. Bring to a boil then cover and reduce heat to simmer for two hours. After two hours, remove ham hocks carefully from soup and cut meat off the bone. Place meat back in soup and discard hocks. Bring soup back to a boil and cook on medium/high heat for another 30-45 minutes until desired thickness.
While I didn't get any pictures of our soup, it was relatively thin, just the way I like it. I froze more than half and put the rest in the fridge for lunches and dinners this week. I would estimate that this batch (with two bags) made about 20 servings or so.