I didn’t plan to post two soup recipes back-to-back, but that’s just the way things go sometimes. I always get so excited when it’s finally cool enough out to make soup!
Shawn must have been in a soup mood too, because he’s been bugging me to make pea soup for a few weeks already. I guess I took too long, because he took matters into his own hands and made it himself on his day off. (He pretends that he can’t cook, but he’s actually really good at it! He also makes awesome stroganoff.)
Anyway, he made this on Friday and when I came home from work the entire house smelled sooo good. We dug in, and found that it tasted every bit as good as it smelled. Honestly, it’s one of the best split pea soups that I’ve ever had – I just had to post it right away. Smoked ham hocks and pancetta give it a smokey, porky flavor and whole black peppercorns soften up as they cook and provide a little bit of spice. Use a combination of green and yellow peas, which hold their shape a little more, to give the thick soup texture.
We ate it with crusty bread and olive tapenade, and it was perfect. (It was also perfect for this week’s assignment in the photography class that I’m taking, which was to shoot something difficult! As delicious as it is, pea soup isn’t exactly going to win any awards in the beauty department.)
Shawn’s Split Pea Soup
Prep Time: 5 minutes; Total Time: 6 hours
- 8 cups unsalted Chicken Stock
- 1 medium Onion, chopped
- 1 1/2 cups matchstick cut Carrots
- 1 1/2 cups chopped Celery (including green tops)
- 3 Smoked Ham Hocks
- 2 ounces Pancetta, diced
- 1 cup Water
- 12 ounces Green Split Peas
- 12 ounces Yellow Spit Peas
- 2 Tablespoons whole Black Peppercorns
- Combine all ingredients in a slow cooker. Cook on high for 6 hours.
- Remove and discard ham hocks before serving.
Approx. 370 calores, 12 grams fat, 33 grams carbohydrates, 12.5 grams fiber, 34 grams protein, 9 Points+