Ingredients
Scale
- 4 c dried green split peas
- 1 smoked ham hock (2 lbs)
- 1 stalk celery, chopped, with leaves
- 1 bay leaf
- ¼ tsp thyme
- 2 c cubed rutabaga
- 1 c cubed celery
- 2 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 large potato, peeled and chopped
- 1 ½ tsp pepper
- kosher salt and freshly ground black pepper
Instructions
- Rinse peas and ham hock; place in a stockpot or large saucepan along with 16 cups (4 l) water and celery. Bring to boil, skimming off foam. Add bay leaf and thyme. Reduce heat; simmer; covered for 2 hours or until peas and meat hock are tender, skimming off foam as necessary. Remove and discard celery and bay leaf. Remove ham hock; let cool. Pull off meat; discard bone, skin and fat. Cube meat; set aside. (Soup and meat can be prepared to this point and refrigerated in separate covered containers for up to 3 days.) Skim fat from soup.
- In a clean saucepan, combine split pea mixture with rutabaga, celery, carrots, onion, potato and pepper; bring to boil. Reduce heat; simmer, stirring often for 20 minutes or until vegetables are tender, adding up to 1 cup more water if the soup is too thick. Return the ham to the soup. Season to taste.
- Prep Time: 30
Nutrition
- Serving Size: 8