Split Pea Soup with Ham and Rice

Yield: 11-1/2 cups

Prep: 15 mins
Cook: 2 hrs 10 mins

Ingredients

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

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.