Smoky Split Pea Soup with PREMIUM PLUS Crackers
Prep time15 min
Total time2hr 15min
ServingsMakes 8 servings, 1 cup soup and 3 crackers each.
Ingredients
- 2 Tbsp. butter
- 1 cup chopped celery root
- 2 carrots, sliced
- 1 onion, chopped
- ½ tsp. dried thyme leaves
- 1 smoked pork hock (1-1/2 lb./675 g)
- 1 carton (900 mL) reduced-sodium chicken broth
- 3 cups water
- 2 cups yellow split peas
- 1 bay leaf
- Freshly ground black pepper
- Premium Plus Crackers
Preparation
- Melt butter in Dutch oven or small stockpot on medium heat. Add celery root, carrots, onions and thyme; stir. Cook 5 min., stirring frequently.
- Add pork hock, broth, water, peas and bay leaf.
- Bring to boil; cover. Simmer on medium-low heat 1-3/4 to 2 hours or until peas soften and start to break down, stirring occasionally during the last 30 min.
- Remove pock hock and bay leaf from soup; discard bay leaf. Pick meat from bone and connective tissue; set meat aside.
- Ladle soup into serving bowls. Top with meat; sprinkle with pepper. Serve with crackers.
Recipe Tips
- Substitute
Substitute celery for the celery root. - For More Flavour
Cook 1 minced garlic clove along with the vegetables. - Cooking Know How
Be sure to use a heavy bottomed pan to prevent the soup from scorching.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 280 |
| % Daily Value* | |
| Fat 6g | |
| Saturated 2g | |
| Cholesterol 20mg | |
| Sodium 620mg | |
| Carbohydrate 41g | |
| Dietary fiber 15g | |
| Sugars 3g | |
| Protein 16g | |
| Vitamin A | 30 %DV |
| Vitamin C | 8 %DV |
| Calcium | 4 %DV |
| Iron | 20 %DV |
