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Linda's Split Pea Soup

Makes a hearty dinner soup goes well with a gluten free bread option
Course: Soup
Servings: 8

Ingredients

  • 1 lb dried green split peas
  • 5 cups free range organic chicken bone broth
  • 5 cups water
  • 1 meaty ham bone or 2 medium ham hocks
  • 2 ribs celery diced
  • 3 tbsp chopped parsley
  • 1/2 tsp tarragon leaves
  • 4 tbsp grass fed butter
  • 1 cup diced peeled carrots
  • 1 cuo diced onion
  • 1 leek, white part only and sliced
  • 1 cup slivered fresh spinach
  • 2 tbsp dry sherry
  • 1/2 tsp pepper

Instructions

  • Rinse peas and combine with bone broth and water in a large soup pot. Bring to a boil
  • Add ham bone, celery, 1 tbsp parsley, and tarragon. Reduce heat to medium low and simmer partially covered for 45 minutes. Stir occasionally
  • Melt the butter in a sauce pan. Add carrots, onion and leek. Cook until until wilted, about ten minutes. Add to the soup pot along with the spinach. Simmer partially covered for thirty minutes
  • Remove soup from the heat. Remove the meat from the ham bone and shred. Remove any excess fat and return the shredded meat to the pot.
  • Add sherry, pepper and remaining parsley. Heat thoroughly and enjoy!