Split Pea Soup with Sizzled Spices | That Sounds So Good

ham

🥗Healthier: turkey ham

💰Cheaper: smoked sausage

Turkey ham is lower in fat, while smoked sausage provides similar flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a more budget-friendly option.

Roughly chop the onion, carrots, celery, and garlic and place them in a food processor.

Pulse the vegetables in the food processor until finely chopped but not pureed.

Heat a Dutch oven and add a generous amount of olive oil.

Add the chopped vegetables to the pot and season with salt.

Cover the pot to trap steam and cook the sofrito, stirring occasionally, for about 16 minutes until the color deepens and moisture evaporates.

Add whole fennel seeds, cumin seeds, and ground turmeric to the pot, stirring to combine.

Snip the sides of the ham hock to allow fat to render and add it to the pot.

Warm the ham hock until the fat starts to soften and render.

Add the green split peas to the pot, ensuring to pick through them for any small rocks.

Pour in water to cover the peas and bring the mixture to a boil.

Reduce the heat and let the soup simmer for about 1.5 hours, stirring occasionally until the peas are tender.

Remove the ham hock and any large pieces of vegetables if desired, and stir to break down the peas into a creamy consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary