Save that Ham Bone for Pea Soup

Pea Soup

  • Servings: 8 to 10
  • Difficulty: easy
  • Print

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Don’t be put off by the cooking time…this is passive cooking time so you won’t be working the whole time, just monitoring the pot!  You can make the ham broth one day and finish the soup the next day if time is an issue. This soup is a delicious way to make use of your leftover ham and get all the goodness and nutrients out of that ham bone from your baked ham family dinner.

 

Ingredients

  • 450 to 600 grams of whole yellow peas or split yellow peas
  • Ham bone
  • Diced ham (pulled from the bone of your baked ham)
  • 6 to 8 litres cold water
  • 1 cooking onion (optional)
  • 2 large carrots (optional)
  • 1 large celery stalk with leaves (optional)
  • 1 bay leaf (optional)
  • 10 whole peppercorns (optional)

Directions

  1. Soak peas overnight in cold water
  2. Place ham bone in a large stock pot and fill with cold water (about 6 to 8 litres)
  3. Optional:  add cooking onion, one carrot, celery stalk, bay leaf, peppercorns to pot
  4. Simmer 1 ½ to 2 hours
  5. Remove ham bone (and all items from step 3, if using).  Let broth cool and place in fridge overnight
  6. Remove broth from fridge and skim off and discard any fat that has formed on the top
  7. Heat broth.  Drain peas and add to the hot broth.  Cook for about 1 hour or until peas have softened and broken down slightly
  8. Dice one large carrot in small pieces and add to soup in the last 15 minutes of cooking, along with diced ham

 

Tips:  This should be a fairly thick soup, (like a potage) but if you find the soup is too thick for your liking, add a little water or broth to reach your desired consistency

 

recipe by: everydayhomegourmet.blog/  

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