Eosinophilic Esophagitis Friendly Classic Split Pea Soup
Total time2 hr
Prep time15 min
Cook time1 hr 45 min
4.9(27)
About FigFig 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
- 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)
- 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!