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Two Pea Soup

Makes: 6 servings
Roast 425°F 20 mins Start to Finish 1 hr 30 mins
Two Pea Soup
  • 1  large  onion, cut in wedges
  • 2  medium  carrots, cut in 1-inch pieces
  • 2  stalks  celery, cut in 1-inch pieces
  • 3  cloves  garlic, peeled
  • 1  tablespoon  olive oil
  • 1  cup  dry split peas, rinsed and drained
  • 2  pounds  meaty smoked pork hocks
  • 1/2  teaspoon  dried summer savory or marjoram, crushed
  • 1/4  teaspoon  black pepper
  • 1 16  ounce  frozen green peas
  • 1/3  cup  packed fresh Italian (flat-leaf) parsley leaves
  • 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.

From the Test KitchenSlow-Cooker Two Pea Soup
  • Thaw 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.
Nutrition Facts (Two Pea Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 267,
  • Fat, total (g) 5,
  • chol. (mg) 25,
  • sat. fat (g) 1,
  • carb. (g) 35,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 13,
  • sugar (g) 9,
  • pro. (g) 21,
  • vit. A (IU) 5199,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 149,
  • sodium (mg) 663,
  • Potassium (mg) 595,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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