Healthy Pea and Ham Soup
Servings: 4
This Healthy Pea and Ham Soup is a nourishing and hearty dish, perfect for chilly days. Made with split peas, pork, and an array of veggies, it’s packed with protein, fibre, and essential nutrients. The simplicity of ingredients combined with the depth of flavour makes it a comforting and satisfying meal.
Ingredients
- 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 ltr water
- Sea salt and freshly ground black pepper - to taste
- 1 carrot/s (large) finely diced
- 1 potato/s (large) peeled and finely diced
- 1 sweet potato/s (medium) peeled and finely diced
- 30 g baby spinach -or kale (optional) (aapprox. 1 handful)
Instructions
- 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, cover 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 with the lid on 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
- Serve with crusty sourdough bread.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- In an airtight container in the fridge or freezer
Slow Cooker
- 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.
Grab Bag Formula Method
- If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
- Rinse the green split peas really well in a sieve.
- Place the split peas, pork chop, bacon, onion, garlic, celery, water, carrot, potato and sweet potato into the Grab Bag.
- Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
- To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
- Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
- Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 3 hours.
- Remove the pork from the bone (it should just fall away). Break any solid bits up and mix through the soup. I mash with a potato masher to break it all apart, but if you want a smooth soup, feel free to puree it.
- Sir through the leafy greens (if including) and allow them to wilt. Season to taste.
- ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.ORIf you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.