Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This pea soup recipe comes with a little extra protein thanks to meaty smoked pork hocks. Top this pork soup recipe with extra shredded meat, and serve with a few crackers on the side.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

roast:
15 mins
cook:
45 mins
heat:
25 mins
total:
1 hr 55 mins
prep:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. In a shallow baking pan combine carrots, celery, onion, and garlic. Drizzle with oil; toss gently to coat. Spread vegetables in a single layer. Roast, uncovered, for 15 to 20 minutes or until vegetables are light brown on the edges, stirring once.

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  • In a large Dutch oven combine roasted vegetables, the water, pork hocks, split peas, savory, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes, stirring occasionally. Remove pork hocks from Dutch oven; set aside.

  • Stir frozen peas and parsley into mixture in Dutch oven; cool slightly. Transfer vegetable mixture, half at a time, to a food processor or blender. Cover and process or blend until nearly smooth. Return pureed mixture to Dutch oven. Stir in lemon juice.

  • When pork hocks are cool enough to handle, remove meat from bones, discarding bones. Coarsely shred enough of the meat to measure 3/4 cup; set aside for garnish. Chop the remaining meat. Stir the chopped meat into pureed vegetable mixture. (To serve today, continue cooking until heated through. Omit Steps 5 and 6. Serve as directed in Step 7.)

  • Transfer soup and the reserved shredded meat to separate airtight containers. Cover and chill for up to 3 days. (Or transfer to separate freezer containers. Seal and freeze for up to 2 months.)

  • To serve, if frozen, thaw soup and the reserved shredded meat in the refrigerator for 1 to 2 days. Transfer chilled or thawed soup to a large Dutch oven. Cook over medium heat about 25 minutes or until heated through, stirring occasionally.

  • Season to taste with salt and additional pepper. Garnish each serving with the reserved shredded meat.

Nutrition Facts

267 calories; fat 5g; cholesterol 25mg; saturated fat 1g; carbohydrates 35g; insoluble fiber 13g; sugars 9g; protein 21g; vitamin a 48.6IU; vitamin c 24.8mg; sodium 663mg; calcium 70.7mg; iron 3.2mg.
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