Split Pea Soup with Ham and Rice
Yield: 11-1/2 cups Prep 15 mins Cook 2 hrs 10 mins
- 1 large onion, coarsely chopped
- 1 carrot, peeled and chopped
- 2 celery ribs, chopped
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 ounce bag (16oz.) split peas, picked over
- 1 smoked ham hock (about 3/4 lb.)
- 3 ounce cans (14-1/2 oz.) chicken broth
- 5 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 bay leaf
- 1/2 cup white rice, cooked according to package directions
1. Pulse onion, carrot, celery, and garlic in a food processor or until finely chopped.
2. In a large saucepan, heat oil over medium heat. Add chopped vegetables and cook, stirring occasionally, about 6 minutes. Stir in peas, ham hock, broth, water, salt, pepper, and bay leaf. Bring to a boil. reduce heat to medium-low and simmer, partially covered, until the peas fall apart and thicken the soup, about 2 hours.
3. Remove the ham hock and bay leaf. When ham is cool, pull the meat from the bone and shred it into bite-size pieces. Puree the soup in batches in food processor, then return it to the saucepan. Stir in the rice and ham. Makes 11-1/2 cups.
- Fat, total(g)5,
- sat. fat(g)1,
- Percent Daily Values are based on a 2,000 calorie diet