- 2 spanish onions
- 2 carrots
- 1 head of celery
- 3 quarts chicken broth
- 2# dried split peas
- 2 smoked ham hocks
- *(option-if you have leftover glazed ham from the holidays, you can use the bones from the ham and dice all of the meat for the soup.)
- Salt and Pepper to taste
- 1 pound cubed sourdough bread
- 4 ounces olive oil
- Place diced carrots, onions, celery chicken broth and Ham hocks of glazed ham bones,
In a large stock pot,
Bring mixture to a boil and then simmer for 1 hour and 15 minutes.
- Remove the Ham Hocks from the broth and let cool.
Once the hocks are cool enough to work with, remove all of the meat from the bones and cut into small pieces.
- Add the green peas to your broth and simmer until the beans are completely tender. (About 1hr. 15 min.)
A few notes:
- The beans will begin to expand and the soup will get thicker as it cooks.
- Stir the soup from time to time, so nothing sticks to the bottom of the pot.
- Once the beans are completely tender, add your ham pieces and season with salt and pepper.
- If the soup gets to thick, you can always add a little more chicken broth to make it the perfect consistency.
Once the soup is ready to be served, take your cubed bread and place on a baking tray and drizzle with olive oil, salt and pepper.
- Place bread in a pre-heated 375 degree oven and cook for 5 minutes (you want to bread hot and chewy, not crispy)
- Place hot croutons on top of each portion of soup and enjoy your creation!