A hearty stick-to-your-ribs, this one-pot winter soup freezes well for future meals. Loaded with vegetables and flavored with ham hocks, this is a great winter soup.
- 2 T olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 cups carrots, chopped (about 4 carrots)
- 2 cups celery, chopped ( about 4 stalks)
- 2 bay leaves
- 11 cups of chicken stock
- 1 pound potatoes, in ½
- 1 pound split peas, washed (about 2 cups)
- 3 cups of canned chopped tomatoes (or 1 box Pomi tomatoes)
- 3 meaty smoked ham hocks (1¾ pounds)
- 1 rind of Parmigiano Reggiano (optional)
- 1 T fresh rosemary, chopped
- 2 t dried oregano
- 1Heat the olive oil in a large heavy-bottomed soup pot or Dutch oven. Saute the onions and garlic for about 4 minutes until they soften. Add carrots, celery and bay leaves and cook, stirring, for another couple minutes.
- 2Add chicken stock, potatoes, split peas, chopped tomatoes, ham hocks, Parmigiano Reggiano rind and herbs. Bring to a boil and reduce to simmer and cook for 1½ hours.
- 3Remove the ham hocks and let cool. Shred meat, removing any fat, and return the meat to the soup pot. Season with salt and pepper.