Cozy Split Pea Soup That’s Pure Comfort #shorts

By Natasha's Kitchen · 60 min

Ingredients

Instructions

1. Set a large soup pot or 5½-quart Dutch oven over medium-high heat and add 1 tablespoon olive oil. Brown the ham (or ham hock) until golden, then remove it to a plate.
2. Add 1 tablespoon olive oil and cook the onion and celery until soft, about 5 minutes. Add the stock, water and drained peas, and return the ham to the pot. Bring to a boil and skim off any foam.
3. Add the thyme and bay leaves and season with 1/2 teaspoon salt. Reduce to a simmer, partly cover and cook for 1 hour 30 minutes, until the peas are almost dissolved. If you used a ham hock, remove the bone, shred the meat and return it to the pot.
4. Add the carrots and potatoes and cook for another 20 minutes, until the vegetables are fork-tender.
5. Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
6. Stir in the garlic and dill or parsley, then turn off the heat right away.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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