Classic Split Pea Soup Recipe

• 2 cups dried yellow split peas, rinsed and drained
• 8 cups water or chicken broth
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 lb salted pork or ham hock, diced
• Salt to taste (optional)

Method

1. Prepare the Ingredients:
   • Rinse the split peas under cold water until the water runs clear.
   • Dice the salted pork or ham hock and chop the vegetables.
2. Cook the Soup:
   • In a large pot, add the split peas, water or chicken broth, diced pork, chopped onion, carrots, celery, bay leaf, thyme, and black pepper.
   • Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 1 1/2 to 2 hours, or until the peas are soft and the soup has thickened.
   • Stir occasionally to prevent the peas from sticking to the bottom, and skim off any foam that forms on the surface.
3. Adjust Seasoning:
   • Taste the soup and add salt if needed (the salted pork may already provide enough saltiness).
   • Remove the bay leaf before serving.
4. Serve:
   • Ladle the soup into bowls and serve hot, with crusty bread if desired.

Nutritional Facts (Per Serving)

• Calories: 250
• Protein: 16g
• Carbohydrates: 35g
• Fat: 6g
• Cholesterol: 20mg
• Fiber: 13g
• Sugar: 5g
• Sodium: 520mg