Paleo Classic Pea Soup

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

4.7

(22)

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Ingredients

6 servings

2 tbsp unsalted butter
Chef's tip
Use 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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