Does anyone have a killer recipe for split pea soup?”
Here’s my mom’s recipe. It calls for a ham hock, which I’ve found to be an absolute necessity. I’ve tried making this with leftover ham, and with bone-in pork chops, and neither turned out anywhere as good. This takes a long time, but is well worth it! Ingredients: 1 Ham hock 1 16 oz package of dried split peas 8 cups chicken broth (I like to use lower sodium broth or else I feel it’s a bit too salty) 1 large onion, finely diced 1/4 cup carrots, finely diced (I usually use about 1/2 cup since I really like the carrots) garlic powder pepper Directions: In large pot, simmer peas, chicken broth, 2 cups of water, onions, onions, garlic powder, pepper and ham hock for 1.5 hours. Stir occasionally. Remove ham hock and take meat off the bone. Return the meat to the pot. Continue simmering for another 1 hour, stirring occasionally. Add diced carrots and simmer until soft, stirring occasionally, approximately 1.25-1.5 hours. Enjoy! This is awesome served with crusty bread. Yum!
