Recipe by Mary Leverington
What distinguishes this pea soup is the addition of condensed beef broth which makes it much more substantial. It's definitely the main attraction and not merely the first course. Soaking the peas overnight cuts down on the cooking time quite a bit.
- 1 lb dried split green peas
- 1 large meaty ham hock
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, sliced
- 4 cloves garlic, chopped
- 1 teaspoon dried thyme, crushed
- 1 teaspoon dried marjoram, crushed
- 1⁄4 teaspoon sage
- 4 cups condensed beef broth
- salt and pepper
Directions See How It's Made
- Wash split peas in water.
- Soak overnight in water to cover.
- Drain the next morning.
- Heat oil in a large Dutch oven.
- Saute onion and celery until soft.
- Add chopped garlic, thyme, marjoram, and sage.
- Stir and cook for another minute.
- Add ham hock, beef broth, split peas, and carrots.
- Cover pot and bring to a boil.
- Adjust heat until you can maintain a slow simmer.
- After the soup is the consistency you like (I like my peas completely dissolved), remove ham hock.
- Allow to cool somewhat.
- Discard fat and bones.
- Slice meat and return to pot.
- Season to taste.