This is a delicious pea soup, rich with the flavors and ingredients that men love. Though the broth is thin, the addition of beef stock gives the soup a beefy heaviness. If you like your pea soup thick, use 3 cups of chicken broth. Add more, a little at a time, till you get the soup to the consistency you want. Hubby lapped this soup up while holding up one thumb. I much prefer the lighter taste and texture of fresh pea soup.
|Meaty Pea Soup |
Rating: 9 out of 10
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2 Tbsp. extra-virgin olive oil
1 medium onion, peeled and finely chopped
1 medium carrot, peeled, rinsed and chopped
1/2 large celery stalk, peeled, rinsed and chopped
1 garlic clove, grated
1 meaty ham bone, meat removed and chopped to provide about 2 cups of ham
8 oz. split peas, rinsed, picked over and drained
1-1/4 quarts low-sodium fat-free chicken broth
1 cup low-sodium beef broth
2 sprigs fresh thyme
2 bay leaves
1 medium potato, peeled and chopped
1/8 tsp. white pepper
1/4 cup chopped fresh parsley
In Dutch oven, heat oil on medium-high heat. Add onion, carrot and celery and cook, stirring, until veggies are soft, about 5 minutes. Stir in garlic and ham bone and continue to cook for another 2-3 minutes. Add peas and broth. Tie thyme sprigs and bay leaves together with kitchen twine and drop into pot.
Cook about 1-1/2 hours, or till peas and other veggies are cooked through and soft.
Remove thyme and bay leaves. If desired, puree veggies, or mash with potato masher.
Add potatoes, pepper and parsley. (No salt is necessary, as broth and ham provide sufficient saltiness to this soup.) Cook 10-15 minutes, or till potatoes are fork tender. Add in reserved chopped ham. Serve with grilled cheese sandwiches or pizza, if desired. Yield: About 2-1/2 quarts of soup.