Bob's Split Pea Soup
Filed under
Soups
You may not use all of the vegetable mixture.
Ingredients
- 14 oz Split pea, dried, 1 bag
- 1 Onion, large, diced
- 2 rib Celery, thinly sliced
- 2 Carrot, shredded
- 1 Ham hock, or a ham bone with meat
- 2 Bay leaf
- 3 clove Garlic, fresh, minced
- 5 sprig Thyme, fresh, or 1 1/2 teaspoons dried
- 1/2 tsp Red pepper flakes
- 1 tbsp Chicken base, or bouillon cubes
- 1 can Chicken broth, 14-ounce
- 1/3 cup Long grain rice, white
- 2 tbsp Butter
- 1 tbsp Olive oil
- Salt
- Black pepper
- 3/4 cup Pea, frozen, optional
Directions
- Soak the peas in water overnight and drain.
- Put the peas and ham bone in a stockpot with water to cover, about 6 cups. Bring to a boil and simmer about 1 hour.
- Melt the butter with the olive oil in a saute pan and sweat the onions, carrots and celery 2 to 3 minutes. Add the garlic for 30 seconds.
- Add as much of the vegetables as you like to the pot with the bay leaves, thyme, pepper flakes, broth, chicken base and rice. Simmer until the peas dissolve and the soup thickens. Season.
- Optional: in the last half hour, cook the frozen peas in water until soft, puree and stir in for flavor and texture.