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Classic Split Pea Soup with Lemon and Thyme
Filling, delicious and economical split pea soup is made with dried split peas, smoked ham hock, lemon and thyme.
Course
Soup
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
8
people
Calories
264
kcal
Author
Tristin Rieken
Ingredients
1
pound
dried split peas
2 ½ cups
1
large
smoked ham hock
or ½ pound bacon
1
teaspoon
dried thyme
or 1 tablespoon minced fresh thyme
8
cups
water
or 4 cups chicken stock and 4 cups water
2
whole
carrots
peeled and chopped medium
2
large
onions
minced
2
ribs
celery
chopped medium
2
tablespoons
fresh lemon juice
salt and pepper
Instructions
Place large dutch oven or heavy bottomed pot over medium heat.
Rinse split peas and remove any stones.
Add peas, ham hock, thyme, 1 teaspoon salt and water to pot and bring to a simmer.
Cover and cook 1 hour.
Stir in carrots, onions, and celery. Continue to simmer until the peas have softened and broken down, 25 to 35 minutes.
Remove the ham hock and continue to simmer.
Once ham is cool, remove any meat and discard bones, fat and skin. Add meat to soup and stir in lemon juice, salt and pepper.
Notes
based on recipe from America's Test Kitchen
Nutrition
Calories:
264
kcal
|
Carbohydrates:
38
g
|
Protein:
18
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
17
mg
|
Sodium:
71
mg
|
Potassium:
697
mg
|
Fiber:
15
g
|
Sugar:
6
g
|
Vitamin A:
170
IU
|
Vitamin C:
5.5
mg
|
Calcium:
57
mg
|
Iron:
3
mg