- make this recipe
- user reviews (4)
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1
large onion, cut in wedges
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2
medium carrots, cut in 1-inch pieces
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2
stalks celery, cut in 1-inch pieces
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3
cloves garlic, peeled
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1
tablespoon olive oil
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1
cup dry split peas, rinsed and drained
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2
pounds meaty smoked pork hocks
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1/2
teaspoon dried summer savory or marjoram, crushed
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1/4
teaspoon black pepper
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1
16 ounce frozen green peas
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1/3
cup packed fresh Italian (flat-leaf) parsley leaves
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2
tablespoons lemon juice
1. Preheat oven to 425 degrees F. In shallow baking pan toss onion, carrots, celery, and garlic in olive oil to coat. Roast, uncovered, 15 to 20 minutes or until vegetables are lightly browned on the edges, stirring once.
2. In 4-quart Dutch oven combine roasted vegetables, 6 cups water, dry peas, pork hocks, savory, and pepper. Bring to boiling; reduce heat. Simmer, covered, 45 minutes, stirring occasionally. Remove pork; set aside.
3. Stir frozen peas and parsley into soup. Cool about 5 minutes. Transfer soup, half at a time, to food processor or blender. Cover; process or blend until nearly smooth. Return to Dutch oven. Stir in lemon juice.
4. When cool, cut pork off bones. Chop pork, discard bones. Set aside 1/2 cup pork to top soup; add remaining to pureed soup. Heat through. Season with salt and pepper. To serve, top with reserved chopped pork. Makes 6 main-dish servings.
- Variation Slow-Cooker Two Pea SoupThaw frozen peas. Finely chop onion, carrot, celery, and garlic (do not roast). In 4- to 5-quart slow cooker combine the chopped vegetables, dry split peas, savory, pepper, and 4-1/2 cups water. Add pork hocks; cover. Cook on low for 9 to 10 hours or on high for 4-1/2 to 5 hours. Remove pork hocks. Place thawed peas, and parsley in a blender. Add about 1 cup of the soup; process until smooth. Stir into soup. Carefully cut pork off bones; chop and add to soup. Season to taste with salt and pepper. Just before serving, stir in lemon juice.
- Servings Per Recipe 6,
- Calories 267,
- Protein (gm) 21,
- Carbohydrate (gm) 35,
- Fat, total (gm) 5,
- Cholesterol (mg) 25,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 13,
- Sugar, total (gm) 9,
- Vitamin A (IU) 5199,
- Vitamin C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 149,
- Sodium (mg) 663,
- Potassium (mg) 595,
- Calcium (DV %) 71,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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I used the slow-cooker directions for this - wonderful! Even my picky 10 Y/O son liked it! I thought it was a bit too salty, so I might substitute some low-sodium ham or use chicken with some liquid smoke next time. Either way, tasty and economical!
11/12/2010 10:32:56 AM Report AbuseMy family and friends absolutely LOVE this soup. However, I have skipped the roasting part before and couldn't tell a difference worth mentioning, --- time saved. Delicious!
8/30/2010 03:30:59 PM Report AbuseI did the slow-cooker version of this, except I forgot one major thing--the frozen green peas! But it tasted good without them. Maybe I'll try it again WITH the extra peas sometime. The main thing I liked is doing it in the slow cooker.
5/12/2010 11:33:00 PM Report AbuseThis pea soup was not good to me or my family. It basically tasted like pureed peas.
1/18/2010 09:03:07 AM Report Abuse