Pea and Ham Soup

Name: Pea and Ham Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 Red capsicum ((diced)); 1 small red onion ((finely diced)); 2 carrots ((scrubbed and diced)); 3 cloves garlic ((diced)); 2 stalks of celery ((finely chopped)); 4 rashers bacon ((diced)); 1 tbsp Meal Inspirations Herb blend; 1/4 tbsp Chilli flakes; 500 g Dried green split peas ((well rinsed)); 1 large ham hock; 1 L Water or stock

My Chef February 12, 2024

0 62 2 minutes read

Pea and Ham Soup

Heart-warming winter classic. and cooked in 1/3 the traditional time in the PC

Table of Contents

Ingredients

1 Red capsicum, diced
1 small red onion – finely diced
2 carrots, scrubbed and diced
3 Cloves garlic, diced
2 stalks of celery, finely chopped
4 rashers bacon, diced
1 tbsn Meal Inspirations Herb blend
1/4 tspn Chilli flakes
500g Dried green split peas, well rinsed
1 Large ham hock
1L Water or stock

Step 1

In your Pressure cooker, saute the capsicum, onion, carrots, garlic, celery and bacon in a little olive oil over medium heat until soft, about 5 minutes.

Step 2

Ensure the peas are very well rinsed (or they can foam and block the release valve). Add peas, herbs and chilli (the kids won’t taste it but it enhances the flavour). Add water, stir and bring to low simmer.

Step 3

Push ham deep into the liquid. Close and lock the lid. Bring to pressure over medium heat. Occasionally agitate the pot slightly so it doesn’t catch.

Step 4

Once at pressure, reduce to low and gently simmer for 40 minutes.

Step 5

Remove from heat and allow natural pressure release.

Step 6

Remove the ham hock. Shred the flesh, discarding the bone, gristle and skin. Stir the flesh back through the soup and serve with crusty bread.

Chef’s Tips

This can be cooked in a stockpot. The cooking time is 2 1/2 hrs.

Pea and Ham Soup

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Prep Time 10

Cook Time 40

Total Time 50

Course Soup

Servings 6

Ingredients

1 Red capsicum (diced)
1 small red onion (finely diced)
2 carrots (scrubbed and diced)
3 cloves garlic (diced)
2 stalks of celery (finely chopped)
4 rashers bacon (diced)
1 tbsp Meal Inspirations Herb blend
1/4 tbsp Chilli flakes
500 g Dried green split peas (well rinsed)
1 large ham hock
1 L Water or stock

Instructions

In your Pressure cooker, saute the capsicum, onion, carrots, garlic, celery and bacon in a little olive oil over medium heat until soft, about 5 minutes.
Ensure the peas are very well rinsed (or they can foam and block the release valve). Add peas, herbs and chilli (the kids won't taste it but it enhances the flavour). Add water, stir and bring to low simmer.
Push ham deep into the liquid. Close and lock the lid. Bring to pressure over medium heat. Occasionally agitate the pot slightly so it doesn't catch.
Once at pressure, reduce to low and gently simmer for 40 minutes.
Remove from heat and allow natural pressure release.
Remove the ham hock. Shred the flesh, discarding the bone, gristle and skin. Stir the flesh back through the soup and serve with crusty bread.