Best Ever Split Pea Soup

Ingredients and Weight:

• 2 cups dried split peas, picked over and rinsed
• 8 cups chicken broth
• 1 ham hock (about 1 pound)
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• Salt to taste
• 1/2 cup chopped fresh parsley

Preparation Time:

10 minutes

Cooking Time:

2 hours 30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven, combine the split peas, chicken broth, ham hock, onion, carrots, celery, garlic, bay leaf, thyme, and black pepper.
2. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours, or until the peas are tender and the soup has thickened.
3. Remove the ham hock and let it cool slightly. Remove the meat from the bone and shred it. Return the meat to the soup.
4. Season with salt to taste and stir in the fresh parsley.

Nutritional Information:

• Calories: 310
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 15mg
• Sodium: 750mg
• Carbohydrates: 48g
• Fiber: 12g
• Sugar: 10g
• Protein: 20g

Dish Characteristics:

• Creamy and flavorful
• Rich and satisfying
• Perfect for a cold winter day
• Can be made ahead of time

User Comments:

• "This is the best split pea soup I've ever had! It's so creamy and flavorful."
• "I love that this soup is made with a ham hock. It gives it such a rich flavor."
• "This soup is perfect for a cold winter day. It's so warm and comforting."

Special Precautions and Tips:

• If you don't have a ham hock, you can use 1 pound of smoked sausage or 1 cup of diced ham.
• To make the soup vegetarian, simply omit the ham hock and use vegetable broth instead of chicken broth.
• To thicken the soup further, add 1 tablespoon of cornstarch to 1 tablespoon of water and stir into the soup. Cook for a few minutes until thickened.