Ham & Pea Soup

Nothing is nicer, a week or so after an Easter dinner,  than a steaming bowl of hot creamy pea soup. When you think of Canadian Spring dishes, nothing is more traditional than a Ham & Pea Soup.  I cooked this soup with  a ham bone, but you can also create this traditional “rib sticking” soup without any meat.

Health Benefits of Ham &Pea Soup

This Split Pea Soup is very low in Saturated Fat and Cholesterol. It is also a good source of  protein (16 grams) Thiamin, Folate, Phosphorus, Copper and Manganese, and a very good source of Dietary Fiber( 65% of our daily requirement) and Vitamin A.

 Recipe Options 

If you someone who likes a really thick Pea Soup , please feel free to add 1 more cup of dried green peas to the ingredients.

Ham &  Pea Soup

 Gluten and Dairy Free ( Vegan Option)

Ingredients

• 2 cups green split peas, rinsed & drained
• 1 large onion, finely chopped
• 2  garlic cloves, finely diced
• 2 large carrots, chopped
• 3 large celery stalks, chopped
• 2 tbsp. Extra virgin Olive Oil
• 8 cups Ham bone broth (or water for vegan option)
• 2 bay leaves
• ½ tsp Ground black pepper, more to taste
• Smoked paprika, to taste*
• Green onion, cilantro of fresh green peas for garnish

Method

In a large Dutch oven,  heat the Olive Oil and sauté the onion, garlic, carrots and celery till the vegetables are tender, crisp ( about 5 minutes). Add 8 cups of broth that a ham bone has boiled in for 1 hour, split peas, bay leaves, salt and pepper and simmer for 1.5 hours. The soup will thicken a lot as it simmers.

Remove bay leaves and adjust seasoning before serving.

 Chopped green onions and /or parley make a lovely garnish. 

For a complete meal you could add a crunchy side salad and garlic toast.