Elder Kettle's Soul-Soothing Split Pea Soup
Just like a warm hug from your favorite guardian, this hearty split pea soup is packed with savory depth and a touch of smoky goodness. It's the perfect remedy after a long day of, well, anything adventurous. Enjoy it piping hot with a slice of crusty bread.
Directions
- 1
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Add the diced onion, carrots, and celery to the pot and sauté for 8-10 minutes, until softened and translucent.
- 3
If using ham hock, add it to the pot now. If using bacon, add it and cook until crispy, then remove excess fat.
- 4
Stir in the rinsed split peas, broth, bay leaf, dried thyme, and black pepper.
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the peas are very tender and have broken down.
- 6
Remove the ham hock (if used). Debone the ham hock, shred the meat, and return it to the soup. Discard the bone.
- 7
Taste and adjust seasoning with salt as needed. The soup will thicken as it cools.
- 8
Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.