PEA AND HAM HOCK SOUP
Category
Soups
Servings
6-8
Prep Time
10 minutes
Cook Time
8-10 hours
Calories
509
Ingredients
500g dried split green peas
Aprrox 1.5kg ham hock
1/4 tsp salt
3/4 tsp black pepper
2 garlic cloves - minced
2 bay leaves
1 Onion
1 Carrot
2 Celery Stalks - finely chopped
8 cups of water /2 Litres
Parsley to serve
Crusty Bread to dunk in the goodness
Directions
Place peas in slow cooker, push ham in. Scatter ingredients around the ham bone, pour over water.
Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 h – 1 hr 20 min pressure cooker/Instant Pot on HIGH.
Remove ham bone, shred ham meat. Discard bone and fatty skin.
Remove bay leaves. Use a stick blender to blitz 2 or 3 times – thickens soup but doesn’t make it completely smooth (I prefer it chunky)
Return ham into slow cooker, stir. Taste and add more salt if needed (soup gets lots of salt from ham).
Serve garnished with parsley and extra crusty bread for dunking.
Recipe Note
OUR WOOD SMOKED HAMS
Lamberts hams are traditionally double wood smoked with beech wood so our hams are pink on the inside and dark on the outside with a shine. We cooks our hams for 12 hours and the secret to smoking the best meat was attributed to the help of some German engineering. Our oven is an old German designed bakehouse called Vemag. The oven runs on steam to generate the heat so it actually locks the flavour in so it makes it juicier as well. All Lamberts pork is sourced directly from Queensland farmers.
Nutrition
Calories 509, Cholesterol 70 milligrams, Protein 39 grams, Fat 6 grams
