Rib-Sticking Pea and Ham Soup Recipe

It was amazing to find another gardener who loves pea soup.  In this post, I share the rib-sticking pea and ham soup recipe you’ll want to enjoy year-round.

Rib Sticking Pea and Ham Soup Recipe

Prep time 5 mins
 / Cook time 2 hours
40 / Serves 8 as a main

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Rib-Sticking Pea and Ham Soup

Rib-Sticking Pea and Ham Soup

Ingredients

  • large smoked ham or bacon hock
  • bay leaves
  • cups dried split green peas, rinsed and checked for stones
  • salt and ground black pepper
  • To serve (optional) crostini or croutons

Instructions

  1. Place ham or bacon hock in a large pot with bay leaves
and 14 cups (3½ quarts) water. Bring to the boil, skimming off and discarding any scum that rises to the surface.
  2. Cover and simmer for 2 hours.While the meat cooks, place the split peas in a separate pot, cover with 6 cups water and bring to the boil.
  3. Reduce heat to a simmer and cook, uncovered, until the water has almost evaporated (about 40-45 minutes).
  4. Lift ham or bacon hock out of cooking liquid, discard the skin, fat and bones and finely dice the meat.
  5. Return meat to the pot containing the cooking liquid and add the partly cooked peas, salt and pepper.
  6. Simmer gently until peas are fully broken down (about another 40 minutes). Adjust seasonings to taste and serve with crostini or croutons,
if desired.
  7. Rib-Sticking Pea and Ham Soup will keep in the fridge for up to 5 days or can be frozen.

Recipe by Annabel Langbein

About The Book

After finding Annabel Langbein’s’  video series on Youtube in early Autumn I quickly became addicted to her channel shares loaded with recipes and growing tips.  One of my favorite recipes of hers is the Rib-Sticking Pea and Ham Soup featured in her new book ‘The Free Range Cook – Simple Pleasures’ featured on page 83.  The soup is super simple to make and has only 2 main ingredients. The peas break down in the last minutes of cooking and turn thick as all their starch is released – very cool!  This soup can easily be doubled and frozen for a later meal.

Let’s Connect

I’d love to hear what you think about pea soup so be sure to connect with me on social media.  I hope you will try this recipe soon.

Happy Soup Cooking,

Bren Haas

 

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