Split Pea Soup with Ham and Gluten-Free Bannock

Ingredients

• 1 lb Dried split peas
• 1 medium Ham hock
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 8 cups Chicken broth
• 1 each Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Gluten-free all-purpose flour blend
• 2 tsp Baking powder
• 1/4 tsp Salt
• 1/2 cup Milk
• 2 tbsp Olive oil

Instructions

1. 1Rinse split peas and place them in a large pot.
2. 2Add ham hock, chopped onion, chopped carrots, chopped celery, minced garlic, chicken broth, and bay leaf to the pot.
3. 3Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until split peas are tender and ham is cooked through.
4. 4Remove ham hock from the pot. Shred the meat and return it to the soup. Discard the bone and any skin or fat.
5. 5Season with salt and pepper to taste.
6. 6While soup is simmering, preheat oven to 400°F (200°C).
7. 7In a bowl, whisk together gluten-free flour, baking powder, and salt.
8. 8Add milk and olive oil, and stir until just combined.
9. 9Drop spoonfuls of dough onto a baking sheet.
10. 10Bake for 12-15 minutes, or until golden brown.
11. 11Serve split pea soup hot, accompanied by warm gluten-free bannock.

Substitutions

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