Recipe by Chill
I have served this soup to kids who hated pea soup and loved it. It's the chicken broth that gives it the depth. Talk about comfort food!
Top Review by it'scolleen
I'm not a big soup eater, but my husband and son LOVE soup. I followed the recipe exactly- except I omitted the salt because of the ham (glad I did.) They both loved this one, for me it was just okay. The warmth of it was nice on a snowy day. The chicken broth definately adds a lot of flavor (glad I added it.) Even though it wasn't my favorite soup, I'll make it again... it's a filling low-calorie meal. Thanks Chill for sharing it.
- 1 meaty ham bone
- 1 lb dried split peas
- 2 carrots, diced
- 2 celery ribs, diced
- 1 onion, diced
- 1 leek, 3-inch of green left on, root trimed
- 2 tablespoons olive oil
- 1 bay leaf
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 4 cups low-fat chicken broth
- 4 cups water
- salt & pepper
Directions See How It's Made
- Trim fat off the ham bone.
- Rinse and picker over peas.
- Heat oil over med-low heat. Add veggies and saute until wilted (10-12 mins).
- Add peas and cook for 1 minute.
- Add remaining ingredients except salt & pepper. Bring to a boil, reduce heat and simmer until peas are cooked.
- Remove bone, bay leaf and thyme (if fresh).
- Shred meat, and return it to the pot, adding salt and pepper to taste.
- Times are approximate.