Pea Soup

March 27, 2013 Posted by Site Owner

 This soup is great for those chilly days when only a bowl of hearty homemade soup can warm you up. If people realized how easy it was to make their own soups, I am sure they would do it more often. Hopefully you saved any meaty ham bones cooked over the Holidays. If not, using ham hocks will do. If you're trying to lose some weight, skip any bread, butter and sandwich accompaniment and try just having a delicious bowl of soup for supper.




1 meaty ham bone OR 2 smoked ham hocks
5 cups chicken broth (I use no-sodium)
5 cups water
1 lb. dried split green peas
2 ribs of celery diced
3 TBSP chopped fresh parsley (or 1 TBSP dried)
1/2 tsp dried tarragon leaves
1 cup of carrots diced
1 cup yellow onion diced
1 leek- white part only, sliced
1 TBSP dry sherry
1/2 tsp pepper



Rinse the peas in cold water and leave to soak for 20 minutes. In a 6-quart pot, combine chicken broth, water and peas and bring to a boil. Add the ham bone or ham hocks, carrots, celery, onion, leek, tarragon and parsley. Reduce heat to medium-low and simmer partially covered for 1 hour. Remove from heat. Remove the bone(s) from the soup and cut the meat off. Discard the ham bone(s). Remove any excess fat from the meat, dice the meat and return it to the soup. Add the sherry and pepper and heat to serve. You can puree this in your blender at this point. Make sure to only half fill the blender container for hot liquids.
This recipe can also be made in a crock pot. Place the soaked peas, ham, carrots, onion and celery in the pot in that order. Do not mix them or stir them. Pour in the liquids and spices. Cover and cook on low for 8 hours, or on high for 4-5 hours. Remove the bone before serving.


A Healthier Option recipe

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