Split Pea Soup
For a vegetarian alternative, soak the peas in Basic Vegetable Broth with a few drops of liquid smoke (instead of using water). And, of course, hold the ham hocks!
- 1 pound dried green split peas
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- ½ teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Tabasco sauce
- 2 bay leaves
- 2 whole cloves
- 2 pounds ham hocks
- 1 pound baking potatoes, peeled and diced
- Salt and pepper
Rinse the split peas; soak them overnight in enough water to cover.
Heat the oil in a soup pot over medium heat. Add the onions, carrots, celery, garlic, thyme, pepper, Worcestershire, and Tabasco; sauté over medium heat for 5 minutes.
Add the split peas along with their soaking liquid, the bay leaves, cloves, ham hocks, and potatoes to the soup pot and bring to a boil. Skim off any foam that appears on the surface. Reduce the heat and simmer gently for 2 hours.
Remove the ham hocks and allow them to cool.
Cut the meat into small cubes and add to the pot. Add salt and pepper to taste. Remove bay leaves before serving.