Two Pea Soup

Two Pea Soup

Green peas, parsley, and lemon juice make this a brighter, fresher version of the pea soup recipe. Dry split peas and pork keep it thick and hearty.

Recipe from Better Homes and Gardens
SERVINGS
6
TOTAL TIME
1 hr 30 mins

Two Pea Soup

Green peas, parsley, and lemon juice make this a brighter, fresher version of the pea soup recipe. Dry split peas and pork keep it thick and hearty.

Two Pea Soup
SERVINGS
6
TOTAL TIME
1 hr 30 mins
Ingredients
  • 1   large onion, cut in wedges
  • 2   medium carrots, cut in 1-inch pieces
  • 2   stalks celery, cut in 1-inch pieces
  • 3   cloves garlic, peeled
  • 1   tablespoon olive oil
  • 1   cup dry split peas, rinsed and drained
  • 2   pounds meaty smoked pork hocks
  • 1/2  teaspoon dried summer savory or marjoram, crushed
  • 1/4  teaspoon black pepper
  • 1  16  ounce frozen green peas
  • 1/3  cup packed fresh Italian (flat-leaf) parsley leaves
  • 2   tablespoons lemon juice
Related Video
How to Make Split Pea Soup

There is nothing better on a chilly day than a bowl of homemade soup. This split pea soup is delicious and freezes well so you are fine to add it to your make ahead recipes.

Directions
1. 
Preheat oven to 425 degrees F. In shallow baking pan toss onion, carrots, celery, and garlic in olive oil to coat. Roast, uncovered, 15 to 20 minutes or until vegetables are lightly browned on the edges, stirring once.
2. 
In 4-quart Dutch oven combine roasted vegetables, 6 cups water, dry peas, pork hocks, savory, and pepper. Bring to boiling; reduce heat. Simmer, covered, 45 minutes, stirring occasionally. Remove pork; set aside.
3. 
Stir frozen peas and parsley into soup. Cool about 5 minutes. Transfer soup, half at a time, to food processor or blender. Cover; process or blend until nearly smooth. Return to Dutch oven. Stir in lemon juice.
4. 
When cool, cut pork off bones. Chop pork, discard bones. Set aside 1/2 cup pork to top soup; add remaining to pureed soup. Heat through. Season with salt and pepper. To serve, top with reserved chopped pork. Makes 6 main-dish servings.

Variation

  • Slow-Cooker Two Pea Soup

    Thaw frozen peas. Finely chop onion, carrot, celery, and garlic (do not roast). In 4- to 5-quart slow cooker combine the chopped vegetables, dry split peas, savory, pepper, and 4-1/2 cups water. Add pork hocks; cover. Cook on low for 9 to 10 hours or on high for 4-1/2 to 5 hours. Remove pork hocks. Place thawed peas, and parsley in a blender. Add about 1 cup of the soup; process until smooth. Stir into soup. Carefully cut pork off bones; chop and add to soup. Season to taste with salt and pepper. Just before serving, stir in lemon juice.

nutrition information

Per Serving: cal. (kcal) 267, Fat, total (g) 5, chol. (mg) 25, sat. fat (g) 1, carb. (g) 35, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 13, sugar (g) 9, pro. (g) 21, vit. A (IU) 5199, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 149, sodium (mg) 663, Potassium (mg) 595, calcium (mg) 71, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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