Classic Pea Soup with Ham

By Grammie926

This flavourful, chunky yet smooth soup simmers away when you're relaxing around the house. If you cook a bone-in ham, save the bone for this soup instead of the smoked hock.

Nutritional Info
Per serving: about -
cal 232
pro 16 g
total fat 3 g
sat. fat 0
carb 36 g
fibre 5 g
chol 6 mg
sodium 594 mg
% RDI: -
calcium 4
iron 17
vit A 46
vit C 8
folate 49

Ingredients

• 1 smoked ham_hock (about 1 lb/500 g)
• 1 tbsp (15 mL) vegetable_oil
• 1 large onion, finely chopped
• 2 each carrots and stalks celery, finely chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1/2 tsp (2 mL) each salt and pepper
• 4 cups (1 L) sodium-reduced chicken stock
• 2 cups (500 mL) dry green or yellow split_peas
• 3 green_onions, thinly sliced

Preparation

Step 1

Using paring knife, peel off and discard skin from ham hock. Trim off and discard fat. Set aside.

In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.

Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.

Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.

Additional information : Tip: After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.