Eosinophilic Esophagitis Friendly Classic Pea Soup
Total time2 hr
Prep time15 min
Cook time1 hr 45 min
4.7(22)
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Learn more →Ingredients
6 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 large yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 lb dried green split peas, rinsed and picked over
- 1 smoked ham hock (about 1 lb)
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp black pepper
- salt, to taste
For serving
- fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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