Low Iodine Split Pea Soup with Ham Hock
Total time2 hr
Prep time15 min
Cook time1 hr 45 min
4.7(26)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 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)
- 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)
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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