We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Pea & ham soup
0 Likes
Prep Time: 15 minutes
Cook Time: 160 minutes
Total Time: 175 minutes
Pea and ham soup is like the cozy Ugg Boot of soups - not the prettiest, but so comforting. Onion, carrot, and celery create a fragrant base, with split peas and ham hock for flavor. Simmer for over 2 hours for a creamy texture and delicious taste, perfect for any season. Bonus: try the slow cooker version for an easy, ready-made meal. Discover more winter soup recipes without pumpkin!
Ingredients:
290g (1 1/3 cups) green split peas
36.40 gm Classic Olive Oil
2carrots, peeled, chopped
2stickscelery, trimmed, chopped
1brown onion, halved, chopped
700g ham or bacon hocks
1.5L (6 cups) cold water
Salt & freshly ground black pepper
Bread, to serve
Instructions:
Rinse split peas under cold water until fully clean. Drain excess water.
In a saucepan over medium heat, sauté carrot, celery, onion, and garlic in oil for 5 minutes until the onion softens.
Combine split peas, ham hocks, and water in a large pot. Bring to a boil over high heat. Reduce heat to medium-low and simmer covered for 2 - 2 1/2 hours until ham hocks are tender and the meat is falling off the bones. Let it cool for 5 minutes, then remove ham hocks from the pot and shred the meat.
Puree one-quarter of the pea mixture in a food processor until smooth. Add it back to the pan with ham, and repeat with the rest of the pea mixture. Season with salt and pepper to taste. Cook over medium-high heat for 5 minutes until heated through.
Serve the soup in bowls right away, accompanied by crusty bread.