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Classic Split-Pea Soup
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Serves 6| Hands-On Time: 15m | Total Time: 3hr 45m Ingredients 1 ham hock | |
2 32-ounce | low-sodium chicken broth |
1 pound | green split peas |
2 large | carrots, chopped |
2 stalks | celery, chopped |
1 tablespoon | olive oil |
1 large | onion, chopped |
2 cloves | garlic, chopped |
1 | bay leaf |
1 teaspoon | dried thyme |
1/2 teaspoon | Kosher salt |
Directions
Rinse the ham hock and place it in a large saucepan or Dutch oven along with the broth, split peas, carrots, celery, onion, garlic, bay leaf, thyme, and 1 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the vegetables are very tender, 3 to 3½ hours.
Remove and discard the bay leaf. Transfer the ham hock to a plate and let sit until cool enough to handle, at least 10 minutes. Shred the meat and stir it into the soup.
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