This is my take on a Dutch style, Healthy Pea and Ham soup. I can’t always source good quality ham hocks so I’ve improvised to replicate the flavour combo of smoked meat and legumes that I grew up with, but using a pork chop and bacon instead of the hock.
The result is this tasty, hearty stew like soup that’s more a complete meal, than a starter. Whilst it has a long cooking time, it really is a no-fuss, set and forget type meal that my whole family loves. It’s also a very budget friendly meal which is always a bonus.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegan, vegetarian, onion and garlic-free options).
Healthy Pea and Ham Soup
- 200 g dried green split peas (1 cup)
- 1 pork chop -fat trimmed
- 3 rashers bacon
- 1 large red onion -diced
- 2 cloves garlic -diced
- 2 stalks celery -finely diced
- 1.5 L water
- 1 tsp sea salt
- Ground black pepper
- 1 large carrot -finely diced
- 1 large potato -peeled and finely diced
- 1 medium sweet potato -peeled and finely diced
- 1 handful baby spinach -or kale (optional)
- Soak the split peas overnight in enough water to allow for them to expand. Strain and rinse them very well (in a sieve under running water).
- Place the split peas, pork chops, bacon, onion, garlic, celery and water into a pot and bring to the boil. Reduce the heat to a simmer and cook for 30 mins. Any scum that appears just skim it from the top.
- Then add carrot, potato and sweet potato and simmer slowly for another hour or until the split peas are mushy and the soup has thickened.
- Remove the pork from the bone (it should just fall away). Break any solid bits up and mix through the soup.
- Sir through the leafy greens (if including) and allow them to wilt.
- Serve with crusty sourdough bread.
- In an airtight container in the fridge or freezer