Pea and Ham Soup

🛒 Ingredients

• Dried Split Green Peas 500 g · 1750 kcal
• Smoked Ham Hock 1000 g · 1000 kcal
• Yellow Onion 200 g · 80 kcal
• Carrot 150 g · 60 kcal
• Celery Stalks 100 g · 15 kcal
• Garlic Cloves 15 g · 20 kcal
• Bay Leaf 2 g · 0 kcal
• Dried Thyme 2 g · 0 kcal
• Black Pepper 2 g · 0 kcal
• Fresh Parsley (for garnish) 15 g · 5 kcal
• Water 2500 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the dried split green peas thoroughly under cold water; soak them in cold water for at least 4 hours, or preferably overnight, then drain.
2. Place the smoked ham hock in a large pot with the soaked and drained peas, water, bay leaf, and dried thyme.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the ham is very tender and the peas have softened and started to break down.
4. Remove the ham hock from the pot, let it cool slightly, then remove the skin and bone, shredding the meat with two forks.
5. While the soup is simmering, finely chop the onion, carrot, celery, and garlic.
6. Add the chopped vegetables and garlic to the soup pot and continue to simmer for another 30-45 minutes, until the vegetables are tender.
7. Return the shredded ham to the pot, stir well, and season generously with black pepper to taste. Adjust salt if needed, considering the ham's saltiness.
8. Ladle the hot pea and ham soup into bowls, garnish with fresh parsley, and serve immediately.