Name: Easy Split Pea Soup
Yield: Serves 6
Ingredients: 2 tablespoons (1/4 stick) butter; 1 large onion, chopped; 1 cup chopped celery; 1 cup chopped peeled carrots; 1 1/2 pounds smoked pork hocks; 2 teaspoons dried leaf marjoram; 1 1/2 cups green split peas; 8 cups water

Image may contain Bowl Cutlery Spoon Food Dish Meal and Soup Bowl

Photo by Romulo Yanes

Recipe information

Yield
Serves 6

Ingredients

2 tablespoons (1/4 stick) butter

1 large onion, chopped

1 cup chopped celery

1 cup chopped peeled carrots

1 1/2 pounds smoked pork hocks

2 teaspoons dried leaf marjoram

1 1/2 cups green split peas

8 cups water

Preparation

Step 1
Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
Step 2
Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)