Recipe by Kittencal@recipezazz
This soup is hearty and extremely flavorful and one that I have made many times in the past and even served to my guests with rave reviews all around! --- I make this soup using all chicken broth but if you are using the canned chicken broth, it is best to use only 4 cans and the rest water, also I suggest not to add any salt into this soup until the end of cooking --- if desired you may puree the soup after cooking and then return it to the saucepan and if you should decide to do so heat the soup again in the saucepan then ladle hot soup into serving dishes, and for a nice presentation drizzle about 1 tablespoon whipping cream in the soup but do not mix in --- you will love this soup!
Top Review by Craig1952
I love pea soup and I've just made the best I've ever eaten. This stuff is stellar! I like dipping buttered bread and so left out the rice. I wanted to have some, thinly sliced carrots, in the finished product, and so did the following. Halved two carrots and threw them in for the two hour cooking process. They were removed and discarded with the bay leaf. I then sliced two fresh carrots and threw them in, with the shredded hock, for another 15 minutes of cooking. Perfect!
I will be making this recipe for the rest of my life and only wish I could give it six stars. It's just that good!
- 1 large onion, finely chopped
- 14.79-29.58 ml minced fresh garlic (or to taste)
- 44.37 ml oil (not olive oil)
- 453.59 g bag dried split green peas
- 1 ham bone (make certain that the bone has a fair amount of meat on it)
- 4 (1587.57 g) can chicken broth
- 709.77 ml water (for a very thick soup use only 2 cups water, you can always add in more water during cooking)
- salt & freshly ground black pepper (I use seasoned salt)
- 2-3 medium carrots, peeled and finely diced
- 1 large bay leaf
- 236.59 ml frozen peas (optional, add in towards the end of cooking and heat through)
- 236.59 ml cooked rice (or to taste)
- whipping cream (optional)
Directions See How It's Made
- In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes).
- Add in broth, dried split peas, water, ham bone and bay leaf; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens (add in the diced carrots the last hour of cooking).
- Add in pepper to taste.
- Remove the ham bone and bay leaf.
- At this point the soup can be pureed if desired.
- When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan, or serve on the side.
- Add in rice and stir until heated through.
- Ladle into serving bowls, and drizzle with whipped cream if desired.