creole split pea soup
If memory serves me right this recipe was posted on a food blog some time last year......I tweaked it and printed it to save; forgot about till yesterday............made it, loved it!
prep time
10 Min
cook time
2 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons oil
- 1/2 pound andouille sausage (cut into small pieces)
- 3/4 cup cup onion, diced
- 1/2 cup celery (diced
- 1 large orange pepper (diced)
- 1/2 cup carrots, diced
- 6 1/2 cups chicken stock
- 4 cloves garlic, chopped
- 1 1/2 cups yellow split peas
- 1 teaspoon ham hock
- 1/2 teaspoon sweet paprika
- 1 teaspoon paprika
- 1 teaspoon cayene pepper ( more or less to taste)
- 2 - bay leaves, dried
- 1 teaspoon oregano, dried
- teaspoon thyme, dried
- - salt & pepper to taste
How To Make creole split pea soup
-
Step 1Heat the oil in a large sauce pan over medium heat. Add the sausage and saute until lightly golden brown, about 5-7 minutes.
-
Step 2Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes. Add the garlic and cook until fragrant, about 1-2 minutes.
-
Step 3Add the stock, split peas, ham hock, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
-
Step 4Reduce the heat to medium-low and simmer covered until the peas are soft and tender, about 1-3 hours.
-
Step 5Remove the ham hock, pull the meat from it, cut it into bite sized pieces and add it back to the pot
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Other Soups
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
Cajun/Creole
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes