The days are still short, the weather is still cold and we are all practising our social distancing and staying home. This easy, peasy, pea and ham soup recipe is simple to make and will keep you warm and cosy during the winter nights.
What's in store?
At this time of year there is very little locally grown fresh fruit and vegetables. Much of what is in the stores is imported or has come from a storage facility. Some vegetables store better than others, carrots, onions, potatoes and squash for example.
Pantry party
Beans, lentils and peas are essentials to keep in the pantry for soups, stews and casseroles. A great source of fibre and protein, you can also use them to supplement or replace ground beef in recipes. Dried or canned they have a long shelf life. In British Columbia where earth quakes are a concern (we’re waiting for “the big one”) they are good to add to your emergency kit. Now that we are all trying to isolate to assist with management of the COVID-19 virus they are a valuable resource to have on hand.
Taste Test
This soup has a rich smooth taste. The onions and carrot add depth of flavour and sweetness. The peas dissolve away to give a thick, custard like texture, the ham adds a savoury, salty flavour and the fat and gelatin if you use ham on the bone, gives it the creamy richness. Season well. Pulses generally benefit from a good helping of salt to bring out the flavour.
Don’t afraid to substitute some of the ingredients. Leeks or green onions (scallions) can substitute for onions; squash for carrots; smoked pork neck; ham steak (gammon) or bacon for the ham hock; yellow split peas for the green ones. If using bacon, I recommend cooking first to crisp the fat and add some additional flavour.
The Recipe
The recipe below uses the slow cooker method. Download the recipe card for the stove top method and information on substitutions and additional ingredients. The recipe serves 6-8 single bowl servings.
Equipment
- slow cooker
- chopping board
- sharp knife
- large spoon or spatula
- 2 forks
- 1 plate
- 1/2 teasppon measure
- Cup measure
- ladle (for serving)
Ingredients
- 6 cups water
- 3 cups split green peas
- 1 smoked ham hock
- 1 large onion
- 1-2 large carrots
- 1/2 teaspoon salt
- pepper to taste
Click below to get a printable recipe card and notes to your inbox
Method
- Peel and finely chop the onion and carrots
- Add split peas, chopped vegetables, salt, pepper and water to the slow cooker, stir to mix
- Place the ham hock on top of the other ingredients and push down slightly so it is about half submerged
- Cover with lid
- Cook on high for 4 hours. Soup is cooked when the ham is tender and falling off the bone and the peas dissolve when stirred
- Lift the ham hock out of the soup onto a large plate.
- Remove the skin, bone and excess fat and shred the remaining meat using 2 forks.
- Stir the shredded ham into the soup, adjust seasoning and add a little extra hot water if the soup is too thick.
- Ladle into bowls to serve.
I hope you enjoy this soup as much as I do. Keep safe, stay home and never stop creating.
Lovely soup which once made keeps week in the refrigerator for several quick lunches.
Glad you like it.