THREE PEA SOUP Recipe

Cook the Ham Hock

In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.

Add Ingredients

Add the smoked ham hock, split peas, sweet peas, chickpeas, vegetable broth, salt, black pepper, and thyme to the pot. Bring to a boil.

Simmer

Once boiling, reduce the heat to low and cover. Let it simmer for about 45 minutes, or until the split peas are tender.

Blend the Soup

Remove the ham hock and set aside. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

Shred Ham

Once the ham hock is cool enough to handle, shred the meat and return it to the soup. Adjust seasoning if necessary.

Prepare the Bread

Preheat the oven to 400°F (200°C). Brush both sides of the bread slices with olive oil and sprinkle with garlic powder. Place on a baking sheet.

Toast the Bread

Bake in the preheated oven for about 10 minutes, flipping halfway through, until the bread is golden and crispy.