Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper.

Deselect All. Good olive oil. 2 cups chopped leeks, white and light green parts, spun-dried (2 leeks) 1 1/2 cups chopped yellow onion (1 large) 2 cups (1/2-inch) diced, scrubbed carrots (3 large)

Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes.

Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes.

Preheat the oven to 350 degrees F. Heat a 6-quart Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the ribs and cook until brown on both sides, 3 to 6 minutes.

In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is ...

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside. Score the ham hock.

Deselect All. 1 pound green split peas, picked over, rinsed and drained. 2 large smoked ham hocks. 1 large carrot, roughly chopped. 1 stalk celery, roughly chopped

In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go.