Alpha Gal Friendly Split Pea Soup with Ham Hock

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

Alpha Gal Friendly Split Pea Soup with Ham Hock

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Ingredients

6 servings

2 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
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1 large yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 tsp dried thyme
1 bay leaf
1 lb (about 2 cups) green split peas, rinsed and picked over
1 smoked ham hock (about 1–1.25 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
½ tsp black pepper
salt, to taste

For serving

fresh flat-leaf parsley, chopped (optional)
crusty bread, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the olive oil in a large Dutch oven 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, dried thyme, and black pepper and cook, stirring constantly, until fragrant, about 1 minute.

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