Pea and ham soup
A recipe from the Good Food collection.
Ingredients
2¼ cups yellow or green split peas
1½ tablespoons olive oil
2 onions, chopped
1 carrot, diced
3 celery stalks, finely chopped
2¼ lb. ham bones or a smoked ham hock, chopped
1 bay leaf
2 thyme sprigs
lemon juice, to taste (optional)
Method
Step 1
Place the split peas in a large bowl, cover with cold water, and soak for 6 hours. Drain well.
Step 2
Heat the oil in a large saucepan, add the onions, carrot, and celery, and cook over low heat for 6–7 minutes or until the vegetables are soft but not brown.
Step 3
Add the peas, ham bones, bay leaf, thyme, and 10 cups cold water and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 2 hours or until the peas are tender, removing any foam that rises to the surface. Remove the bay leaf and thyme and discard them.
Step 4
Remove the ham bones from the soup, cool slightly, then remove the meat from the bones and discard the bones. Return the ham to the soup and reheat. Season to taste with pepper and lemon juice, if desired.
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