Split Pea Soup
Split pea soup is a classic and comes in many different forms. This particular recipe allows for a more broth soup but can also be transformed into a thicker soup with a few extra steps.
SPLIT PEA SOUP
1 butternut squash, peeled and diced
2 sweet potatoes, peeled and diced
3 russet potatoes, peeled and diced
1 can corn, or corn 2 corn cobs cut into fourths
3 carrots, peeled and diced
1 yellow onions, diced
1 tsp. garlic
3 celery, diced
3 bay leaves
1 ham hock
2 tbsp. olive oil
3-4 32 oz. chicken broth (depending on desired thickness)
1 tbsp. caldo de pollo
2 cans split pea and ham soup mix
In a large soup pot heat olive oil over medium-high heat and add in the onions, carrots, and celery. Cook until the onions come translucent. Add in the garlic and cook until fragrant.
Next, add chicken broth, caldo de pollo, pepper, ham hock, and bay leaves and let boil for 5 minutes.
Add in vegetables and let boil until the vegetables come fork tender about 15-20 minutes.
Add in cans of split pea and ham mixture, being sure to stir as you go so it fully incorporates.
Be sure to taste as you go, due to the fact that the vegetables soak up a lot of the salt. Salt as needed.
Let simmer for 5-10 minutes.
Serve warm with a slice of toast.