Chunky Split Pea Soup with Ham Hocks

Ingredients

• 1½ lb meaty ham hocks
• 1½ tsp whole black peppercorns
• ½ tsp whole cloves
• 1½ tsp dry rosemary
• 1 qt beef broth
• 1 qt water
• 1 cup rinsed and sorted green split peas
• 1 about 8 oz large onion, chopped
• 1 about 1/4 lb large russet potato, diced
• 2 about 10 oz total large carrots, sliced
• ¼ cup minced parsley

Method

1. Rinse the ham hocks. Tie the peppercorns, cloves and rosemary in a square of cheesecloth. In a 5- to 6-quart pan, combine the ham hocks, spice bag, beef broth and water.
2. Bring to a boil over high heat; then cover, reduce the heat, and simmer until the meat pulls easily from the bone, about 1 1/2 hours.
3. Lift out the ham hocks; when cool enough to handle, discard the skin, fat and bones and cut the meat into bite-size pieces. Skim and discard the fat from the broth.
4. Add the split peas to the broth. Cover and simmer until the peas are tender to bite, about 45 minutes.
5. Add the onion, potato and carrots. Cover and simmer until the vegetables are tender, about 20 minutes more. Discard the spice bag. Return the ham to the pan and stir in the parsley. Season to taste.

Notes

From the kitchen of Lita J. Verts. Makes 5 to 6 servings, about 267 calories each.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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