Prep 10 mins
Cook 0 mins
This combines a few recipes and is made with Redi-Base ultra low sodium broth base (obtained online) as the ham has enough sodium; bouillon would put it over the top for us. Easy and delicious. A major hit with the honey.
- 1 lean ham hock, cut into three pieces
- 1 lb dried split peas, rinsed
- 1 (14 ounce) can chopped tomatoes
- 2 tablespoons redi-base low sodium chicken stock powder
- 1 bay leaf
- 1 teaspoon lemon pepper
- 2 -3 garlic cloves, chopped
- 1 onion, chopped
- 3 stalks celery, chopped
- 2 carrots, scraped and chopped
- 6 cups water
- Put ham, peas, vegetables, seasonings and stock powder in the pot.
- Pour the can of chopped tomatoes and the water over it all.
- Cover and cook on high for 4-5 hours, on low for 6-7.
- Remove the ham bones and the bay leaf.
- We serve this with lemon wedges: lemon juice on pea soup is delicious.
Very good recipe. I highly recommend it to any one looking for an easy split soup recipe. I even left out the redi-base and it turned out great! This is a keeper.
I used 1 smoked ham hock weighing 1.15K whole and added all the other ingredients as per recipes and cooked for 7 hours on low for a delicious soup. DM had it for her dinner as the DH and I were having recipe #175976 and the DM declared it really tasty and gobbled it all up with some crusty bread (not bad for someone who declared themselves not hungry and didn't want anything to eat) I had 12 cups of soup left which have gone into the freezer. Thank you One Happy Women, made for Name that Ingredient tag game.