Pea and Ham Soup
A super fast filling magic pot recipe, which also has the same yummy results on the stove top.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Ham and vegetable broth
- 1 Left over ham (or pork hocks) A way to use up any left over Christmas ham, or use pork hocks.
- 1 onion roughly chopped
- 1 carrot roughly chopped
- Any veggie peelings or discarded/soft/ugly veggies from the vegetable drawer or garden. to make a good broth
- Water to fill to the pots capacity
- black pepper a few grinds from the pepper mill
- 1 bay leaf optional
Pea and Ham Soup
- 1 Broth with veggies discarded
- Chopped ham
- 2 cups dreid split peas
- 1 cup red lentils
- 2 grated carrots
- vegetable stock enough to make up to the 5 litre capacity
Ham and vegetable broth
Place your ham in a large pot (5 litre capacity).
Along with your selection of vegetables and veggie peelings.
Add a few grinds of black pepper and a bay leaf.
Pressure cook for 30 minutes.Or if you are using the stove top - simmer for 2 hours until the meat begins to full from the bone, or gets so soft it falls apart.
Pea and Ham Soup
Strain the broth and discard the vegetables.
Remove all the good meat and chop it up into small pieces.
Place the broth back into your pot and add your split peas, red lentils and grated carrot.
Fill with vegetable stock until the 5 litre capacity. You could simply use water and add some dried vegetable stock. Pressure cook for 15 minutes.Or an additional 30 minutes on the stove top. Serve with chunky bread to mop up all the goodness.
This will keep in the fridge for a few days or in the freezer for a few months.When you go to reheat the soup it will be gluggy. Simply some boiling water to loosen the soup and get the consistency you are after.