Pioneer Woman Beer Cheese Soup Recipe
The Pioneer Woman Split Pea Soup Recipe is perfect. It is hearty and very filling. Ree Drummond makes food that feels like a hug.
Ingredients
- 1 pound dried green split peas.
- 1 meaty ham hock or ham bone.
- 2 tablespoons salted butter.
- 1 large yellow onion diced.
- 3 medium carrots peeled and sliced.
- 2 stalks celery chopped fine.
- 2 cloves garlic minced.
- 6 cups chicken broth or water.
- 1 teaspoon dried thyme.
- Salt and black pepper to taste.
- 2 bay leaves.
Instructions
Prep the Peas
- Rinse the dried peas in cold water. Pick out any small stones or dirt. Drain them well in a colander.
Sauté the Vegetables
- Melt butter in your large pot. Add onions, carrots, and celery. Cook until they are soft. This takes about five minutes.
Add the Garlic
- Add the minced garlic to the pot. Stir it for only one minute. Do not let it burn. It should smell very good.
Combine the Main Items
- Pour in the dried peas and broth. Add the ham hock and bay leaves. Sprinkle in the dried thyme.
Simmer the Soup
- Bring the liquid to a boil. Then, turn the heat to low. Cover the pot with a lid. Let it simmer for one hour.
Check the Texture
- The peas should be very soft. The soup will look thick. Remove the bay leaves now.
Shred the Ham
- Take out the ham hock. Pull the meat off the bone. Chop the meat into small bits. Put the meat back in.
Season and Serve
- Taste the soup first. Add salt and pepper if needed. Stir well and serve it hot.
Notes
- Use a ham bone: The marrow adds a very deep flavor.
- Watch the salt: Ham is salty, so season at the end.
- Adjust thickness: Add more broth if the soup gets too thick.
- Sauté well: Cooking veggies first creates a sweet base flavor.
- Puree for smoothness: Use a blender if you dislike chunky peas.
- Simmer slowly: Low heat keeps the peas from burning.
- Add brightness: A squeeze of lemon at the end tastes great.
- Use fresh peas: Old peas take much longer to get soft.