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Stew's Split Pea Soup

A filling, hearty winter soup made with smoked ham hock, kielbasa and potatoes,  this makes for wonderful leftovers and freezes beautifully.

 

Preparation Time: 15 MINUTES

 

Cooking Time: 90 MINUTES

    

Yield: 8 to 10 servings

Measurements Ingredients Savings Availability
6 cups  Water

Not available at Stew's

Pork Neck Bone

Not available at Stew's

 

Or beef. (Ask your butcher)

Smoked Ham Hock

Not available at Stew's

6 quarts  Chicken Stock $ Add to Shopping list
1 lb.  Split Peas $ Add to Shopping list
1/2 tsp.  Garlic Cloves $ Add to Shopping list
 

Diced (1 small clove)

1 medum  Onion $0.89 ea Add to Shopping list
 

Pierced with a clove

Bay Leaves $ Add to Shopping list
Carrots Weekly Special $1.99 - Save $2 Add to Shopping list
 

Trimmed, peeled and diced

2 medium  Yukon Gold Potatoes Weekly Special $2.49 ea. - Save $1.50 Add to Shopping list
 

Washed and cut into small cubes

2 cups  Onion $0.89 ea Add to Shopping list
 

Chopped (About 2 large onions)

1 tbs.  Butter Weekly Special $3.99 ea. or 3/$10 - Save $1.97 Add to Shopping list
1/2 lb.  Kielbasa Weekly Special $3.49 lb. - Save $1.50 lb. Add to Shopping list
 

Cut into bite size pieces. (or other type of sausage)

3 tbsp.  Cornstarch $ Add to Shopping list
 

Optional

  Salt & Pepper $ Add to Shopping list
 

To taste

1. Place neck bone and ham hock in 6 quarts of water in a large pot, and boil for 1 hour, skimming the froth from the surface during cooking. Remove neck bone and ham hock and set aside. Discard liquid and wipe out pot.

 

2. Place chicken stock, split peas, garlic, onion pierced with clove, bay leaf, and black pepper in pot. Cook over medium-high heat until it reaches a boil. Skim well. Reduce heat to a simmer and cook until the split peas are tender. Remove meat from the neck bone and ham hock.

 

3. In a pan, melt the butter and cook the chopped onion until golden. Add to the vegetable pot and skim the surface again. Add the carrots, potatoes, meat, and kielbasa pieces. Cook for 10 to 15 minutes or until the vegetables are tender.

 

4. If the soup has a thick consistency, leave it alone; if not, in a small bowl mix the cornstarch with 2 tablespoons cold water. Add to the soup, bring to a boil, stir, and cook for 5 minutes.

 

5. Turn off the heat. adjust seasonings to taste.