Pea and Ham Soup

 

Ingredients:

2 tablespoons olive oil

1 large onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

500 g (about 1 lb) dried green split peas, rinsed

1 kg (2 lb) ham bone with some meat (or diced ham)

8 cups (about 2 litres) chicken or vegetable stock

2 cups water (more as needed)

1 bay leaf

Salt and black pepper to taste

Optional: fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery; cook until softened

(about 5–7 minutes).

3. Stir in garlic and cook for 1 minute more.

4. Add the rinsed split peas, ham bone (or diced ham),

stock, water, and bay leaf.

5. Bring to a boil, then reduce heat to low and simmer

gently, partially covered, for about 1–1½ hours until peas

are soft and soup is thick.

6. Remove the ham bone; shred any meat and return it to

the soup. Discard the bay leaf.

7. If you want a smoother texture, use a handheld blender

to puree part of the soup.

8. Season with salt and pepper to taste.

Prep Time: 15 minutes

Cooking Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 6–8

Hearty, creamy pea soup with tender bits of ham —

perfect for chilly days.