Smoky Split Pea Soup with PREMIUM PLUS Crackers

Smoky Split Pea Soup with PREMIUM PLUS Crackers

Prep time15 min
Total time2hr 15min
ServingsMakes 8 servings, 1 cup soup and 3 crackers each.
  • 2 Tbsp. butter
  • 1 cup chopped celery root
  • 2 carrots, sliced
  • 1 onion, chopped
  • ½ 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
  • 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
  • Substitute
    Substitute celery for the celery root.
  • For More Flavour
    Cook 1 minced garlic clove along with the vegetables.
  • Cooking Know How
    Be sure to use a heavy bottomed pan to prevent the soup from scorching.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 6g 
   Saturated 2g 
Cholesterol 20mg 
Sodium 620mg 
Carbohydrate 41g 
   Dietary fiber 15g 
   Sugars 3g 
Protein 16g 
Vitamin A30 %DV
Vitamin C8 %DV
Calcium4 %DV
Iron20 %DV
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