German Pea Soup

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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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