This recipe makes a big pot of soup, enough for several dinners and lunches. I also portioned out 4 cups (without the liquid) to freeze for making a pot pie.
Never knew that whole peas were a thing. I have only used split peas before. But we weren't able to find split peas anywhere --- another odd shortage during the Covid pandemic --- but then Tom found whole peas, so that's what I used. It took almost twice as long to cook the soup using whole versus split peas.
For pea and ham soup you need basically 7 elements: dried peas, carrots, a smoked pork element (like smoked ham, ham hock, or bacon), onions, a green stalky veg (leek, celery or celeriac), and a liquid like chicken stock or vegetable stock. Seasonings are bay leaf and an herb like thyme.
This is a hale and hearty soup, good during the cold winter months.
---Barbara
Pea and Ham Soup
Serves 8 generously
16 ounce bag dried peas or split peas, rinsed
2 cups (3- 4 large) carrots, diced
1 large yellow onion, diced
3 leeks, washed and cut into crescents, in total:
2 for the beginning, and 1 at the end
1 small smoked boneless ham, sliced thickly (1- 1.3 lbs.)
3 cloves garlic, minced
3 - 4 T. olive oil for sauteeing
8 cups chicken stock
2 bay leaves
Heaping T. of dried French thyme
Salt and pepper --- very little is needed
In a large stockpot (8 quart), add the olive oil and heat to medium-high. Saute onions, 2 of the 3 leeks and carrots, until the onions are transparent, about 8 minutes.
Add minced garlic, saute for 1 minute, or until fragrant.
Add sliced ham, bay leaves, thyme,
then the rinsed peas.
Cover with chicken stock. Be sure everything is submerged. If necessary add more stock or water.
Bring to a slow boil, turn down and simmer, partially covered until the peas are cooked through completely but are not mushy. 1.5 to 2 hours. For whole peas you may have to simmer for 2.5 hours.
Watch the liquid level. Check every half hour or so during cooking to be sure you have enough liquid and that the soup is still simmering. If needed add more stock or water, and bring back to a simmer.
Add the remaining sliced leeks and cook for 15 minutes. Taste and add salt and pepper if needed. With a spatual or wooden spoon, break up the ham into bite-size pieces. It will be soft and easy to shred at this point. Remove the bay leaves.
Serve in deep bowls. A very satisfying soup.
---Barbara
