
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.
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