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Smoky Split Pea Soup with PREMIUM PLUS Crackers

Prep time

15 min

Total time

2 hr 15 min

Servings

Makes 8 servings
1 cup soup and 3 crackers each.

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    Ingredients
    • 2 Tbsp. butter
    • 1 cup chopped celery root
    • 2 carrots, sliced
    • 1 onion, chopped
    • 1/2 tsp. dried thyme leaves
    • 1 smoked pork hock (1-1/2 lb./675 g)
    • 1 carton (900 mL) reduced-sodium chicken broth
    • 3 cups water
    • 2 cups yellow split peas
    • 1 bay leaf
    •  Freshly ground black pepper
    •  Premium Plus Crackers
Preparation
  • Melt  butter in Dutch oven or small stockpot on medium heat. Add celery root, carrots, onions and thyme; stir. Cook 5 min., stirring frequently.
  • Add  pork hock, broth, water, peas and bay leaf.
  • Bring  to boil; cover. Simmer on medium-low heat 1-3/4 to 2 hours or until peas soften and start to break down, stirring occasionally during the last 30 min.
  • Remove  pock hock and bay leaf from soup; discard bay leaf. Pick meat from bone and connective tissue; set meat aside.
  • Ladle  soup into serving bowls. Top with meat; sprinkle with pepper. Serve with crackers.

Recipe Tips

SubstituteSubstitute celery for the celery root.

For More FlavourCook 1 minced garlic clove along with the vegetables.

Cooking Know HowBe sure to use a heavy bottomed pan to prevent the soup from scorching.

321049

Nutrition Information

Nutrition per serving

  • Calories

    280

  • Fat

    6g

  • Saturated

    2g

  • Cholesterol

    20mg

  • Sodium

    620mg

  • Carbohydrate

    41g

  • Fibre

    15g

  • Sugars

    3g

  • Protein

    16g

  • Vitamin A

    30%DV

  • Vitamin C

    8%DV

  • Calcium

    4%DV

  • Iron

    20%DV

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