Alpha Gal Friendly Classic Split Pea Soup

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

Alpha Gal Friendly Classic Split Pea Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 lb (about 2 ¼ cups) dried green split peas, rinsed
1 smoked ham hock (about 1 lb)
Chef's tip
Use 1 smoked turkey leg per ham hock. Simmer as directed, then pull off the meat and discard the bone.
8 cups low-sodium chicken broth
2 cups water
2 bay leaves
1 tsp dried thyme
½ tsp smoked paprika
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!