Split Pea Soup {Birth Boot Camp Recipe}

This week’s recipe is a classic; split pea soup, a heart-warming comfort food for cold winter evenings. Annika Belasko, our instructor in Grand Rapids, Michigan. This soup is quick to prep, perfect for the crockpot or Instant Pot, and a great way to use a ham hock after a special dinner.

Enjoy, friends! We can’t wait to try this one.

Ingredients

1 ham hock
1 lb. dry Split peas
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
8 cups chicken stock
1 bay leaf
2 tbsp canola oil
Salt and pepper

Directions

Sort split peas. Set aside. In a large stockpot, saute vegetables in oil on medium heat until tender, about 5-10 minutes. Add broth to the pot and submerge the ham hock in the liquid. Add in the sorted peas and stir to combine. Add in the bay leaf, then cover. Simmer on medium/low heat until peas are tender. Remove ham hock and throw in any ham left on the bone. Remove bay leaf. Soup will thicken upon standing. Salt and pepper to taste.

Serves 6 to 8 people.

This recipe is great for a wintertime dinner and works well for leftovers for lunches. It serves 6-8 people.

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Photo by rebelxtned on Foter.com / CC BY-ND