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 rasher/s bacon
- 1 red onion/s (large) diced
- 2 clove/s garlic -diced
- 2 stick/s celery -finely diced
- 1.5 L water
- 1 tsp sea salt
- Ground black pepper
- 1 carrot/s (large) finely diced
- 1 potato/s (large) peeled and finely diced
- 1 sweet potato/s (medium) 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.
- * This can certainly cooked in a slow cooker. However, as the time and amount of liquid varies between brands of slow cookers, base both on thick soup like recipes in the guide book for your specific slow cooker.
- Serve with crusty sourdough bread.
- Re-heat in a pot over a low heat until just hot.
- In an airtight container in the fridge or freezer