Habitant Pea Soup
2 tablespoons olive oil 2 cups finely chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped celery
2 cups yellow split peas
6 cups fat-free, less-sodium beef broth
2 cups water
2 bay leaves
1 smoked ham hock
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Heat olive oil in a large Dutch oven over medium-high heat. Add 2 cups onion, carrot, and celery to pan; sauté for 6 minutes, stirring
occasionally. Stir in peas; sauté for 1 minute. Add broth and the next 3 ingredients (through ham hock); bring to a boil. Reduce heat, and
simmer 1 1/2 hours or until peas are tender, skimming surface occasionally, as necessary.
2. Remove ham hock and dice or chop coarsely, depending on your preference. Remove bay leaves and discard. Remove 1 1/2 cups
pea mixture; let stand 5 minutes. Puree 1 1/2 cups pea mixture and return to pan, stirring to thicken slightly. Stir in diced ham hock,
parsley, chopped thyme, salt, and pepper.
1 cup finely chopped carrot
1/2 cup finely chopped celery
2 cups yellow split peas
6 cups fat-free, less-sodium beef broth
2 cups water
2 bay leaves
1 smoked ham hock
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Heat olive oil in a large Dutch oven over medium-high heat. Add 2 cups onion, carrot, and celery to pan; sauté for 6 minutes, stirring
occasionally. Stir in peas; sauté for 1 minute. Add broth and the next 3 ingredients (through ham hock); bring to a boil. Reduce heat, and
simmer 1 1/2 hours or until peas are tender, skimming surface occasionally, as necessary.
2. Remove ham hock and dice or chop coarsely, depending on your preference. Remove bay leaves and discard. Remove 1 1/2 cups
pea mixture; let stand 5 minutes. Puree 1 1/2 cups pea mixture and return to pan, stirring to thicken slightly. Stir in diced ham hock,
parsley, chopped thyme, salt, and pepper.