Split Pea Soup

By WheretheMagicHappens

Ingredients

• 1-16 ounce bag Split Peas
• 6 cups Water
• 1 tablespoon Olive Oil
• 2 Carrots, diced
• 2 stalks Celery, diced
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 2 Bay Leaves
• 1 teaspoon Thyme
• 1/2 teaspoon Smoked Paprika, plus more for top before serving if desired
• 1-2 Smoked Ham Shank, depending on size and the amount of meat you want in your soup
• 6-8 cups Chicken Broth
• Pinch of salt
• Pepper to taste

Details

Servings 8
Cooking time 120mins
Adapted from coniinthekitchen.blogspot.com

Preparation

Step 1

Rinse the dry split peas. Bring about 6-8 cups of water to a boil and add the split peas. Boil for 10 minutes and then skim off the scum. Pour the peas out into a colander to drain the water. Set the peas aside.

In a dutch oven, heat about 2 tablespoons of olive. Add diced carrots, celery and onion. Saute for about 10 minutes or until tender crisp. Add the garlic and stir around for a minute or so. Add the bay leaves and thyme, smoked paprika and beans, stirring until well combined. Add the ham shank and 6 cups of chicken broth. Bring to a boil, turn down the heat and simmer for about 2 hours, stirring occasionally. If the soup is getting too thick, add more chicken broth.

Before serving, remove the ham shank and let it cool a few minutes. Pull off the meat, and shred or cut into pieces and add to the soup.

Before serving, sprinkle top with smoked paprika, if desired.

Serve with Garlic Croutons.

How to make Garlic Croutons:
You will need:
Baguette
Fresh Clove of Garlic, sliced in half

Slice the baguette in 1/2 slices.

Line a baking pan with tin foil or parchment paper. Place the bread slices on tray. Broil on High until it turns brown and toasty.

Remove from oven. Rub the top of the toast with the garlic. Be careful not to burn yourself. Serve along side the soup.