Princess Split Pea Soup

Submitted by Shari Freeman

"I found this recipe years ago in the Atlanta Journal Constitution. It is my go-to recipe for a leftover ham bone."

 

• Ready In: 1hr 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 cups split peas
• 6 cups water
• 1 cup yellow onion, diced
• 1 cup celery, sliced
• 1 cup carrot, sliced
• 2 quarts chicken stock or 2 quarts water
• 3 bay leaves
• 1 lb ham hock with trimmed ham
• 2 teaspoons dried tarragon, crushed
• 1⁄2 teaspoon salt

directions

1. Sort and rinse peas. Place peas in 6-quart stockpot with 6 cups water. Bring water to boil and boil peas for 2 minutes. Let stand for 1 hour. Drain.
2. Heat a large nonstick skillet and coat with nonstick cooking spray. Saute the onion, celery and carrots until softened, about 3 minutes.
3. To the peas, add the chicken stock or water, bay leaves and ham. Bring to a boil, reduce heat and simmer for 1 hour.
4. Add the vegetables, tarragona ndsalt; simmer for 30 minutes.
5. Remove the bone from the soup, remove the meat from the bone, then return the meat to the soup.
6. Serve immediately.