Tomato Split Pea Soup Recipe
Ingredients
| 1 cup dry split yellow or green peas | ||
| 1 1/4 to1 1/2 pounds meaty smoked pork hocks or one 1 - to 1 1/2-pound meaty ham bone | ||
| Sodium chicken broth | 2 14 1/2 Ounce | |
| Celery | 1 Cup (16 tbs), chopped | |
| Dried tarragon | 3/4 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Tomato Paste | 1/3 Cup (16 tbs) | |
| Carrot | 1 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
Directions
Rinse peas.
Combine peas, pork hocks or ham bone, chicken broth, 1 cup water, celery, dried tarragon (if using), pepper, and bay leaf in a large saucepan or Dutch oven.
Bring to boiling; reduce heat.
Cover and simmer for 1 1/4 hours.
Remove pork hocks or ham bone; set aside to cool.
Stir tomato paste, carrot, and onion into saucepan.
Return to boiling; reduce heat.
Cover and simmer for 20 minutes or until vegetables are tender.
Meanwhile, cut meat off bones; coarsely chop meat, discarding bones.
Stir meat and fresh tarragon (if using) into saucepan; heat through.
Discard bay leaf.
Sprinkle hot.
Combine peas, pork hocks or ham bone, chicken broth, 1 cup water, celery, dried tarragon (if using), pepper, and bay leaf in a large saucepan or Dutch oven.
Bring to boiling; reduce heat.
Cover and simmer for 1 1/4 hours.
Remove pork hocks or ham bone; set aside to cool.
Stir tomato paste, carrot, and onion into saucepan.
Return to boiling; reduce heat.
Cover and simmer for 20 minutes or until vegetables are tender.
Meanwhile, cut meat off bones; coarsely chop meat, discarding bones.
Stir meat and fresh tarragon (if using) into saucepan; heat through.
Discard bay leaf.
Sprinkle hot.
Chef
