Pea and ham soup. Image credit: Melanie Jorgensen
Ward off the winter chills with a thick bowl of Pea and Ham Soup
Cook the smoked ham hock on the bone, and add the split peas for a thick and intensely flavourful soup.
Pea and ham soup. Image credit: Melanie Jorgensen
This hearty, vibrant dish makes this a perfect cold weather soup. Cook the smoked ham hock on the bone, and add the split peas for an intensely flavourful, thick and satisfying soup.
The smokiness of the ham adds a fair bit of salt so check for seasoning as you go along.
It is also wise to pre-soak the peas as they will soften more quickly in the soup.
This recipe makes a huge pot as the ham hock goes a long way, so you will have plenty for when your family keeps on coming back for more!
This thick dish is best served with cheesy garlic bread or crusty buttered rolls to mop up the bowls.
Pea and ham soup
Course: DinnerCuisine: GlobalDifficulty: ModeratePrep time
20
minutesCooking time
2
hoursTotal time
2
hours20
minutesStay warm during the winter with this tasty soup that only takes 20 minutes to prepare.
Ingredients
1 large 1 onion
5 5 cloves of garlic
1 1 smoked ham hock
1-2 litres 1-2 chicken stock
1 packet 1 of dried peas (pre-soaked for a few hours)
3 3 carrots, peeled and grated
4 4 potatoes, peeled and diced
Method
- Sauté the onion in olive oil or coconut oil til lightly browned.
- Add the garlic but be careful not to brown it.
- Add the grated carrots.
- Add the ham hock and cover with chicken stock.
- Bring to the boil and then reduce to a simmer and cook for 2 hours.
- Add the dried peas and the potatoes and let the soup simmer til the meat is falling off the bone and the potatoes are soft. The peas should have cooked away into the stock, thickening it in the process.
- Add more water if needed to get the consistency you want. Serve hot with salt and black pepper.
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